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Just-In-Timeberlake posted:Made Japanese milk bread for the first time, just the lightest, pillowiest balls of dough that looks amazing, does it taste good?
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Apr 1, 2024 05:33
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MadSparkle posted:that looks amazing, does it taste good? They tasted awesome! Very brioche-like, but stayed fresh longer because of the tangzhong. Made for some excellent sandwiches. A+ would make again, the recipe I used if you're so inclined: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe
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Apr 1, 2024 13:45
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spechtie posted:some Soviet dinner inspiration: the beer provides the carbs
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Apr 1, 2024 16:13
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https://twitter.com/Leo_Iam_535/status/1775170514836713616
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Apr 3, 2024 03:01
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it's pronounced "jajuk"
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Apr 3, 2024 03:31
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I've cooking and eating my own lentil soup for about a week and now have amazing poops.
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Apr 5, 2024 20:59
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SardonicTyrant posted:I've cooking and eating my own lentil soup for about a week and now have amazing poops. lentil soup whips. onion, garlic, cabbage, pepper, whatever random leftover protein you have, ideally grilled chorizo. splash of vinegar, barely cooked through lentils. maybe Lima beans simmered in there at the end, maybe a few fistfuls of greens. dollop of yogurt, a small pile of those little Chinese breadsticks
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Apr 5, 2024 22:07
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SardonicTyrant posted:I've cooking and eating my own lentil soup for about a week and now have amazing poops. nice
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Apr 6, 2024 02:42
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I would normally not want anything to do with mt. olive, despite loving both mountains and olives, but this stuff just absolutely makes a sandwich https://www.mtolivepickles.com/pickle-products/italian-seasoned-mild-banana-peppers-onions/
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Apr 6, 2024 03:16
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cooking a pot of black-eyed peas for eclipse food
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Apr 8, 2024 19:19
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Just popped my homemade sushi cherry. why the hell haven’t I made sushi at home before? it’s so easy.
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Apr 10, 2024 01:15
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Bar Ran Dun posted:Just popped my homemade sushi cherry. why the hell haven’t I made sushi at home before? it’s so easy. When you make it at home it's called fish sticks
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Apr 10, 2024 02:57
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I made lentil soup again, and crusty white bread, but somethings missing from them. I think the soup broth is a bit too thin and the bread needs a herb or something, like rosemary. Thoughts?
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Apr 16, 2024 04:08
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SardonicTyrant posted:I made lentil soup again, and crusty white bread, but somethings missing from them. I think the soup broth is a bit too thin and the bread needs a herb or something, like rosemary. Thoughts? take 1/4 to 1/2 of the soup and throw it in a blender then put it back in the pot this is the secret for good potato and french onion soups
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Apr 16, 2024 04:12
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SardonicTyrant posted:I made lentil soup again, and crusty white bread, but somethings missing from them. I think the soup broth is a bit too thin and the bread needs a herb or something, like rosemary. Thoughts? also if you taste it and it just tastes bland yu need more salt. it’s almost always salt. no matter what you do for texture. it’s salt. then fat. then acid.
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Apr 16, 2024 04:15
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SardonicTyrant posted:I made lentil soup again, and crusty white bread, but somethings missing from them. I think the soup broth is a bit too thin and the bread needs a herb or something, like rosemary. Thoughts? tarragon or oregano probably
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Apr 16, 2024 04:32
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i say swears online posted:take 1/4 to 1/2 of the soup and throw it in a blender then put it back in the pot Jesus did not own a blender. Do not do this
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Apr 16, 2024 04:33
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i say swears online posted:take 1/4 to 1/2 of the soup and throw it in a blender then put it back in the pot this
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Apr 16, 2024 04:59
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SardonicTyrant posted:I made lentil soup again, and crusty white bread, but somethings missing from them. I think the soup broth is a bit too thin and the bread needs a herb or something, like rosemary. Thoughts? soup needs some fat and probably a little salt. any kind of animal fat or butter or olive oil
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Apr 16, 2024 05:10
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SardonicTyrant posted:I made lentil soup again, and crusty white bread, but somethings missing from them. I think the soup broth is a bit too thin and the bread needs a herb or something, like rosemary. Thoughts? Do you use stock? The gelatin in animal stock helps a lot with mouthfeel. Make sure you cook the lentils enough, and give it a good go with the blender. You can add olive oil while blending to emulsify it. thotsky has issued a correction as of 12:23 on Apr 16, 2024 |
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Apr 16, 2024 12:15
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Couple tablespoons of corn starch can always do the trick too. Or a roux if you feel like the effort.
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Apr 16, 2024 12:21
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also vinegar also maybe msg if the stock wasn't too rich
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Apr 16, 2024 13:37
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to really take things to the next level: soup toppings. lentil soup is good with gremolata + extra virgin olive oil or persillade on top.
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Apr 16, 2024 14:20
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I like it with yoghurt.
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Apr 16, 2024 15:41
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thotsky posted:I like it with yoghurt. Same. Here's skillet taters. My go to lazy dish. Parboil the taters and put the sweet taters in at the very end so that everything cooks at the same time on the skillet. E:push taters to the side when they're done and fry the eggs in the middle. I like the eggs barely cooked. Leroy Diplowski has issued a correction as of 16:13 on Apr 16, 2024 |
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Apr 16, 2024 16:10
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Same principle but roasting pan instead of skillet. Egg + root veg never fails and is super lazy. Those white ones are parsnips. I can't handle paying normal grocery store price but they pop up at the produce stands for pretty cheap in season.
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Apr 16, 2024 16:17
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Here's one of many excellent approaches for doing up some lentils. Broth, onions, tomatoes, spinach, other veggies. For flavour: garlic, ginger, salt, black pepper, gram masala, turmeric, cumin, a cinnamon stick, bay leaves. Make it like soupe or make it like paste. I like it like paste so I can eat with roti.
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Apr 16, 2024 16:22
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Result:
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Apr 16, 2024 16:26
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hifi posted:Jesus did not own a blender. Do not do this I think I'll try adding butter for next time as well.
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Apr 16, 2024 16:29
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SardonicTyrant posted:Yeah I don't own a blender or food processor atm but I'm trying to limit the amount of kitchen gadgets I own. I have a potato ricer though and I bet I could use it mash up the soup pretty well for next time. you sound like a perfect candidate for an immersion blender. got one of those rather than some giant thing you'll never use
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Apr 16, 2024 17:17
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or consider a smoothie blender. I have a ninja that holds maybe 20oz. which works great for turning some bean soup into broth (I do it for pasta fagioli) or when a recipe calls for tomato sauce and all I have are canned tomatoes. Also works for turning a couple slices of bread into breadcrumbs for topping some baked Mac and cheese.
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Apr 16, 2024 18:13
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i say swears online posted:you sound like a perfect candidate for an immersion blender. got one of those rather than some giant thing you'll never use I was going to also suggest the immersion blender. you can just jam it in the pot and let 'er rip for a few seconds and all you have to clean is the stick part. I use mine all the time. gently caress a food processor, immersion blender is where it's at
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Apr 16, 2024 18:17
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i say swears online posted:you sound like a perfect candidate for an immersion blender. got one of those rather than some giant thing you'll never use I'm opposed to blending soups but yeah immersion blenders are cheap, compact, easy to clean and can be used to make mayonaise and various whipped desserts
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Apr 16, 2024 18:44
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Personally was interested in an immersion blender but learned that lots of people injure themselves using them and I'm a real fool so decided against it. Probably fine for most people, otherwise there are models that require simultaneous pressing of two buttons with two different hands to activate the motor. Ideally you'd also have it beep loudly for 10 seconds before actuation and would require the user to wear a safety vest to even turn on but the world is not ready for my good ideas.
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Apr 16, 2024 19:03
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immersion blender is what i use. the pro move is to transfer the portion of soup you want blended to a separate bowl, blend completely then reincorporate with the rest of the unblended soup. otherwise you end up with a bunch of partially blended chunks which no one likes.
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Apr 16, 2024 19:09
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*peers into nocturtle's knife drawer* it's all spoons
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Apr 16, 2024 19:10
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The Voice of Labor posted:I'm opposed to blending soups but yeah immersion blenders are cheap, compact, easy to clean and can be used to make mayonaise and various whipped desserts while I remain pro-soup-blend it also makes great frozen fruit and protein powder smoothies
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Apr 16, 2024 19:44
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Nocturtle posted:Personally was interested in an immersion blender but learned that lots of people injure themselves using them and I'm a real fool so decided against it. Probably fine for most people, otherwise there are models that require simultaneous pressing of two buttons with two different hands to activate the motor. Ideally you'd also have it beep loudly for 10 seconds before actuation and would require the user to wear a safety vest to even turn on but the world is not ready for my good ideas. definitely tried to lick some smoothie off while it was still plugged in before I stopped myself
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Apr 16, 2024 19:44
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Barbecue season is here. I did a NY strip today and there's another one for tomorrow
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Apr 23, 2024 01:43
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Recently bought a 3lb bag of cubed potatoes from a local breakfast place and have been deep frying them and dipping in mayonnaise. Final batch is about to go in the pan...
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Apr 29, 2024 18:37
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