Tynnanseldom correct, never unsureRegistered Userregular
edited May 2020
The grapefruit cordial in that link is seriously amazing. It's super easy to make, too. Make sure to keep a mesh strainer handy for the fresh juice, when you get to that step. I only needed one grapefruit and one lime for the juice, rather than the two the recipe suggested.\
People who take certain medications will want to avoid this one, though. Grapefruit juice inhibits certain liver enzymes that metabolize drugs.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
so i'm guessing that my dried ginger is old.
but i also added grated ginger in as well.
I think i need to go on a hunt for a new gingerbread recipe. Because while this molasses cake is delicious, it is not what I was looking for.
My partner is doing no-knead bread and it's giving me anxiety
All the recipes she found called for a whopping 12-hour proof, at room temp.
I understand the longer proof time is likely to allow it to develop gluten on its own, where this would normally be accomplished by the kneading process, but that time at that temp just seems like a really nice breeding ground for the bad kind of bacteria.
My partner is doing no-knead bread and it's giving me anxiety
All the recipes she found called for a whopping 12-hour proof, at room temp.
I understand the longer proof time is likely to allow it to develop gluten on its own, where this would normally be accomplished by the kneading process, but that time at that temp just seems like a really nice breeding ground for the bad kind of bacteria.
Not really? Also, bread is cooked at fairly high heat, so either that or the bread yeast bacteria will kill it (THERE CAN BE ONLY ONE).
oh, ok. Apparently this is what I'd been needing all day without realising it.
Catfish, rolled in spiced flour and fried crisp, with gai-lan sauteed in leftover Tom Yum broth, plus rice noodles. Not the prettiest meal ever but dang, it's good.
I watched some small youtube documentary (I guess you'd call it) on a small italian town that makes two virtually unknown products
Pitina - a type of salami that has no casing and is instead rolled in polenta, smoked for a day with juniper branches, and let dry for a month
pestàt di fagagna - a sort of sausage (but not a sausage at all) that consists of minced carrots, leeks, celery, rosemary, sage, and hog back fat, and is then dried in a hog middle for a year (!!), and then used as a base to flavor dishes (as might a mirepoix).
I desperately want to attempt these, but the only recipe for pitina I can find does not include any sort of prague powder (which is highly suspect in my opinion) and I can find no trace of information on the pestàt di fagagna aside from the few seconds of it being made in that documentary.
Looks like Pitina is cured with a long cold smoke which dehydrates quite a bit and maybe the dry age is done in the winter or at least in a cold cellar? I dunno, maybe with all that and enough salt you can kickstart a healthy ferment without using nitrates? Looks delicious though
Looks like Pitina is cured with a long cold smoke which dehydrates quite a bit and maybe the dry age is done in the winter or at least in a cold cellar? I dunno, maybe with all that and enough salt you can kickstart a healthy ferment without using nitrates? Looks delicious though
I'm debating doing a couple versions.
version 1 will be a recipe I saw on youtube which is essentially 800g pork, 150g lamb, 50g back fat with 27g salt, various aromatics, and 100ml red wine. Smoked for a bit and then set in the fridge for a week, a tupperware container for a week, and then in the open fridge again for 10 days.
version 2 will be the same but with 2g of prague powder #2 and I'll try smoking it with (in addition to cherry) juniper berries. Then I'll let it sit in my wine cooler (at 45f) for a month.
the only thing I hate about experimenting like this is if I fail, I'm out a good chunk of time and money
Crust feels great; very crispy with just the perfect amount of chew when you bite into it. A little dense in the crumb though, could definitely be lighter, which I guess makes sense since it's no-knead. Could this potentially be solved by proofing it more? Less? Bigger vessel to let the dough expand more?
When we finally got to baking it today, it had actually deflated a bit from when we checked it last night.
I dug out the pit for the smokehouse I'm designing!
Tomorrow I will put in the gravel base, pour the slab, and put in the vertical rebar (which I probably don't need to do, but hey, I have some laying around).
I'm hoping this weekend to have the block laid (though I will have to cut some to fit the cleanout and the pipe from the offset smoker).
We have leftovers so of course I sliced bacon, onions, garlic, mushrooms, and a bell pepper to make a cream thing with white wine to put on top of rice.
I think next Easter I'm gonna try a lamb roast ... thing. I've been wanting to do lamb for a spring meal, just haven't gotten around to trying it
Lamb is so easy to make amazing, just get a bone-in leg roast, and cook it low and slow. You don't gotta fuck about with it, just cook it and it'll taste fantastic. Of course you can prepare sauces to go with, but it's simpler and easier than turkey, for instance.
I dug out the pit for the smokehouse I'm designing!
Tomorrow I will put in the gravel base, pour the slab, and put in the vertical rebar (which I probably don't need to do, but hey, I have some laying around).
I'm hoping this weekend to have the block laid (though I will have to cut some to fit the cleanout and the pipe from the offset smoker).
I did exactly this
I am so tired
hey, should we make a new cooking thread now I guess?
Cooking thread, recommend me a herb/spice to use in place of Rosemary. I can't stand the strong piney flavor, it's too much. So what's something you could use just about anywhere you'd use rosemary?
Cooking thread, recommend me a herb/spice to use in place of Rosemary. I can't stand the strong piney flavor, it's too much. So what's something you could use just about anywhere you'd use rosemary?
Counter-argument: the flavor profiles of basil and sage are rull different from each other and from rosemary, what recipe are you making? Just, forever and always amen a substitute?
Thyme may be a good option if you want to stay in the same somewhat-resiny neighborhood.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Tynnanseldom correct, never unsureRegistered Userregular
I made pizza last night and it turned out pretty great.
After so many pizza pics I’m breaking down and going to make one. I think I have a stone, and I may try the stone on my grill method as I’m pretty sure my shitty electric stove won’t get near hot enough for my liking.
What’s the go to pizza dough all you cool cats are using?
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Tynnanseldom correct, never unsureRegistered Userregular
After so many pizza pics I’m breaking down and going to make one. I think I have a stone, and I may try the stone on my grill method as I’m pretty sure my shitty electric stove won’t get near hot enough for my liking.
What’s the go to pizza dough all you cool cats are using?
I baked it in a rimmed baking sheet at 450 F, rather than cast iron. My stone hasn't arrived yet, sadly. Bottom rack for 15 minutes, turning halfway through. Set it on a wire rack for a few minutes before cutting. The toppings I sauteed briefly to cut down their moisture content, which really helped prevent any lakes from forming on top of the pizza. The cheese was a mixture of shredded Tillamook part-skim mozz, full-fat string cheese mozz, and some parmesan grated over top.
Dang. I didn't know she had a limp, I spent all these years thinking she was just lazy.
her sister 'walks relatively quickly Ethel' was fine. if you want to avoid being in Sal's dinner pot, you don't have to be the fastest .... just faster than Susan
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People who take certain medications will want to avoid this one, though. Grapefruit juice inhibits certain liver enzymes that metabolize drugs.
but i also added grated ginger in as well.
I think i need to go on a hunt for a new gingerbread recipe. Because while this molasses cake is delicious, it is not what I was looking for.
Democrats Abroad! || Vote From Abroad
All the recipes she found called for a whopping 12-hour proof, at room temp.
I understand the longer proof time is likely to allow it to develop gluten on its own, where this would normally be accomplished by the kneading process, but that time at that temp just seems like a really nice breeding ground for the bad kind of bacteria.
Not really? Also, bread is cooked at fairly high heat, so either that or the bread yeast bacteria will kill it (THERE CAN BE ONLY ONE).
but yeah you don't have to worry about bacteria with the yeast doing its thing
I wish I could do this, stupid ADHD
Fuck I can make gingerbread.
Catfish, rolled in spiced flour and fried crisp, with gai-lan sauteed in leftover Tom Yum broth, plus rice noodles. Not the prettiest meal ever but dang, it's good.
while looking like something that should be on the cover of a magazine.
Democrats Abroad! || Vote From Abroad
This lentil salad is the latest one. If you're vegetarian (or not), it's worth trying out.
https://www.bonappetit.com/recipe/make-ahead-lentil-salad
Pitina - a type of salami that has no casing and is instead rolled in polenta, smoked for a day with juniper branches, and let dry for a month
pestàt di fagagna - a sort of sausage (but not a sausage at all) that consists of minced carrots, leeks, celery, rosemary, sage, and hog back fat, and is then dried in a hog middle for a year (!!), and then used as a base to flavor dishes (as might a mirepoix).
I desperately want to attempt these, but the only recipe for pitina I can find does not include any sort of prague powder (which is highly suspect in my opinion) and I can find no trace of information on the pestàt di fagagna aside from the few seconds of it being made in that documentary.
I'm debating doing a couple versions.
version 1 will be a recipe I saw on youtube which is essentially 800g pork, 150g lamb, 50g back fat with 27g salt, various aromatics, and 100ml red wine. Smoked for a bit and then set in the fridge for a week, a tupperware container for a week, and then in the open fridge again for 10 days.
version 2 will be the same but with 2g of prague powder #2 and I'll try smoking it with (in addition to cherry) juniper berries. Then I'll let it sit in my wine cooler (at 45f) for a month.
the only thing I hate about experimenting like this is if I fail, I'm out a good chunk of time and money
Update: tastes/feels pretty dang good too!
Crust feels great; very crispy with just the perfect amount of chew when you bite into it. A little dense in the crumb though, could definitely be lighter, which I guess makes sense since it's no-knead. Could this potentially be solved by proofing it more? Less? Bigger vessel to let the dough expand more?
When we finally got to baking it today, it had actually deflated a bit from when we checked it last night.
Bread was not ideal but it still turned out well, and now I have plenty of remoulade left over
Tomorrow I will put in the gravel base, pour the slab, and put in the vertical rebar (which I probably don't need to do, but hey, I have some laying around).
I'm hoping this weekend to have the block laid (though I will have to cut some to fit the cleanout and the pipe from the offset smoker).
The Monster Baru Cormorant - Seth Dickinson
Steam: Korvalain
Errrrr, don't go to the bread thread.
Lamb is so easy to make amazing, just get a bone-in leg roast, and cook it low and slow. You don't gotta fuck about with it, just cook it and it'll taste fantastic. Of course you can prepare sauces to go with, but it's simpler and easier than turkey, for instance.
I did exactly this
I am so tired
hey, should we make a new cooking thread now I guess?
It's gone.
Counter-argument: the flavor profiles of basil and sage are rull different from each other and from rosemary, what recipe are you making? Just, forever and always amen a substitute?
Thyme may be a good option if you want to stay in the same somewhat-resiny neighborhood.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
What’s the go to pizza dough all you cool cats are using?
I used the dough and sauce from this video:
I baked it in a rimmed baking sheet at 450 F, rather than cast iron. My stone hasn't arrived yet, sadly. Bottom rack for 15 minutes, turning halfway through. Set it on a wire rack for a few minutes before cutting. The toppings I sauteed briefly to cut down their moisture content, which really helped prevent any lakes from forming on top of the pizza. The cheese was a mixture of shredded Tillamook part-skim mozz, full-fat string cheese mozz, and some parmesan grated over top.
Super easy and quick to make, with just a bit of a kick from the cayenne pepper
her sister 'walks relatively quickly Ethel' was fine. if you want to avoid being in Sal's dinner pot, you don't have to be the fastest .... just faster than Susan