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I apologize for my lame breab but it's all i had atm, will improve the meal after i swing by the goatfather's  Also I call this a summer breakfast bc spring+summer is the only time i have greens to pick, i guess you could do it with store bought greens but to me the meal is pretty seasonal |
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Jun 11, 2016 15:24
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| # ? May 15, 2024 23:03 |
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alnilam posted:I apologize for my lame breab but it's all i had atm, will improve the meal after i swing by the goatfather's i thought you were vegan? 
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Jun 11, 2016 16:04
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no i'm vegetariam e: one of housemates who i cook with a lot is vegan and my fiancee is lactose intolerant so you probably see me talk about vegan food a lot
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Jun 11, 2016 16:09
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Looks great alnilam! Nice coherently poached eggs too. |
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Jun 12, 2016 14:54
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What's the difference between English Muffins and crumpets? |
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Jun 17, 2016 17:34
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The X-man cometh posted:What's the difference between English Muffins and crumpets? both are sort of puck shaped. english muffin is like normal bread but extra good for cutting lengthways and toasting. crumpets are sort of chewy and spongy and have lots of holes in them. |
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Jun 18, 2016 13:04
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the main difference is i like a bit of crumpet but i don't like a bit of english muffin
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Jun 18, 2016 22:23
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 Sorry for the crappy photo. Making cassoulet tonight and it's turning out pretty good I think. I just misunderstood the time involved in this so I'm going to be up pretty late checking a pot of beans for like six hours. |
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Jun 28, 2016 07:43
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Ended up great. The chicken was still moist, but tender to falling off the bone. The beans really absorbed the flavor of everything that went in. Duck fat definitely made a difference in the initial searing. One of the best meals I've made in a while. Really easy setup, the only difficulty is that it takes like 5 hours in the oven after everything's cooking and I wasn't quite prepared at that because I finished putting it together at midnight. Here's the recipe: http://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html |
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Jun 28, 2016 13:16
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Super easy to make. The only cost is time investment in checking on it every 30 minutes for five hours. I should go to sleep now. Good night. |
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Jun 28, 2016 13:18
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I mean, the ingredients cost money too, now that I read what I just wrote. But chicken legs and thighs? 2.99 a pound even at whole foods. Cannellini beans are very cheap too, and so is salt pork and sausages. Tho not all grocers carry salt pork, I think you could get away with bacon no problem if you can cut it into lardons. Or even not, i don't know. It's not super complicated. Then some carrot, parsley, bay leaves, and celery to initially stew for 45 minutes with the beans before you put all that seared meat back in. One of the cheaper meals here I think overall. |
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Jun 28, 2016 13:20
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Having made cassoulet in a restaurant, it's easy enough to make the beans on a separate day, like on a Sunday when you'll be home for 5 hours doing chores anyways, and cool them on a cookie sheet, and have your chicken confited/ roasted or whatever and cooled as well, then on the day you actually want to eat it it's 20 minutes to season and get hot and all. I didn't read this specific recipe cause I've got pretty solid duck confit cassoulet in my head, but I'm sure it's easy enough to turn it into a two day process, prep day and quick pick up day. |
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Jun 29, 2016 05:06
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Yeah, it was my first time making it (or cooking at all in a while.) It was a way simpler recipe than the duck confit style you see in restaurants, using salt pork, sausages, and chicken, and cooking with duck fat to add some of that flavor to it. I just didn't realize how long the plan was after it went into the oven, heh. It ended up delicious though, even if it looks too browned from the photo it was great. |
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Jun 29, 2016 17:42
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Hey do any of you guys have a really dank bread pudding recipe |
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Jun 29, 2016 19:56
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Ingredients: 1 bread 1 pudding Stir to combine |
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Jun 29, 2016 20:03
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sweet or savory? |
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Jun 30, 2016 04:12
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both 
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Jun 30, 2016 04:29
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bread and butter pudding, check it out |
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Jun 30, 2016 23:08
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 carmelized onions and goat cheese rolled in everything bagel stuff the dough ended up a little wet on account of the extra moisture in the onions and i ended up overworking it trying to get it shaped so it didnt spring much. it's good but i think it could use a little rosemary or something |
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Jul 6, 2016 14:58
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 Steak and chips with asparagus, tenderstem broccoli and creamy pepercorn sauce.
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Jul 10, 2016 19:30
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Top tip for going to a fancy dinner party where you're expected to bring a bottle of vino. - buy a bottle of Sainsbury's Red Cooking Wine and steam off the label - find out what's being served and pick a nice bottle of wine to accompany - stick the Sainsbury's label over the original - bring the 'Cooking Wine" to your party and enjoy the whole bottle yourself guilt free |
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Jul 10, 2016 22:43
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Slugnoid posted:Top tip for going to a fancy dinner party where you're expected to bring a bottle of vino. devious |
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Jul 10, 2016 23:02
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Sushi Woe to you of chop and stick, For the devil sends his wood with wrath, Because he know you'll get annoyed.. Let him whom have patience master the art of chopsticks, For it is an inhuman art, the art of eating sushi.
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Jul 11, 2016 02:40
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<3 
<3 Vanisher |
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the first loaf
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Jul 11, 2016 18:52
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FutonForensic posted:the first loaf am i the only one that sees a really dark yet satisfied face in this?
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Jul 11, 2016 18:58
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The giant forgot to crush his bones before making the bread 
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Jul 11, 2016 20:08
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well yeah, it was a no-knead
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Jul 11, 2016 20:17
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treasure bear is my freind and he will post food here soon...
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Jul 29, 2016 17:05
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Luvcow posted:treasure bear is my freind and he will post food here soon... I really hope so. that bear can cook |
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Jul 29, 2016 17:21
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Made homemade pizza yesterday... Recipe is secret. Best pizza EU/World.
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Jul 31, 2016 14:25
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 Tomato basil bread! Almost all of the water in the dough was just fresh ripe tomatoes. It's good but not great, came out just a bit too sour imo |
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Aug 2, 2016 18:40
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If I'm ever rich I'm going to hire someone whose entire job in the world is to bake be a different kind of bread every day for the rest of my life |
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Aug 3, 2016 01:17
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If you repeat a loaf you go in the snake pit |
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Aug 3, 2016 01:18
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The Goatfather posted:
like too sour because of the tomatoes? |
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Aug 3, 2016 01:23
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btw never stop making and then posting bread |
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Aug 3, 2016 01:24
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God drat goat, you make some sexy bread. I'm all hard over here thinking about how crunchy that crust must be. |
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Aug 3, 2016 18:24
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 Artisan Cursed Eggs, eggs cursed by the Devil himself |
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Aug 3, 2016 23:42
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i flunked out posted:like too sour because of the tomatoes? Well it's sourdough for starters. The sour flavors normally present in sourdough come from lactic/acetic acids produced by bacteria in the starter which usually take a back seat to the yeast since they feed mostly on sugars and alcohols produced as waste by the yeast as it consumes flour. In this case I think the bacteria got off to a much more active and early start on account of all the sugars present in the tomatoes. Tomatoes are also fairly acidic and all the acids inhibit the yeast. It's still tasty bread but I'd have liked more of the tomato sweetness to have come through in the finished product. |
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Aug 4, 2016 00:14
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Maybe dry the tomatoes first? Concentrate the flavor and the final moisture mix would be closer to normal since you'd just take the tomatos out of the dry weight in the ratio. |
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Aug 4, 2016 02:44
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| # ? May 15, 2024 23:03 |
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quick potato salad boil baby potatos for about 10-15 mins until soft wait to cool or run under cold water finely chop a shallot and some spring onion mix it together with some mayonnaise and whole grain mustard 
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Aug 11, 2016 00:21
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