What's cookin', good lookin'? Part II

[seela]

https://th.bing.com/th/id/OIP.2X709NNRAYt-75J6SBavzgEEEs?w=150&h=180&c=7&r=0&o=5&dpr=1.5&pid=1.7

Seela, we know you have a fascination with the Montgomery Biscuits so how do you feel about the Savannah Bananas?

This is pretty good too! Obvs nothing will ever beat the biscuit but a banana is a good contender!

 

[seela]

Veggie burger with black bean and sweet potato patty, cheese, tomato and lettuce.

 

[birdman01]

Garlic chicken with broccoli simmered in cream of chicken soup placed over rotini pasta....sprinkled with extra sharp cheddar cheese.

 

[gracie920101]

I'm still trying to figure out how "Ladies, shove your hands into your panties!!! - part II" is similar to this thread.

 

[Orchidea73]

has A/anyone ever tried a fennel salad? like cutting the fennel and its greens into bite-size pieces then adding some oil and vinegar/balsamico as well as (less than a pinch each) salt and sugar? A/anyone? it's so yummy

I always do. I love that salad. I just made one yesterday.
I don't cut it into bite-size pieces though. I cut it in half than thin sliced stripes type.
I add black pepper, lemon, olive oil. That's it, nothing else.

I prefer lemon instead of balsamico in this case because the fennel is delicate while balsamico is a bit stronger.

 

[Orchidea73]

Roasted chicken and roasted potatoes.

 

[seela]

Paneer vindaloo

 

[Wonderer67]

I made ukranian borscht last night. Was very good. Slava ukranii.

 

[Orchidea73]

Pizza Margherita

 

[Primalex]

Tonkatsu over Kake Soba
https://i.imgur.com/WxRqXd8l.jpg

An attempt to recreate this dish.
I didn't want rice though, so I used soba noodles as base instead.

 

[IrisAlthea]

Tonkatsu over Kake Soba
https://i.imgur.com/WxRqXd8l.jpg

An attempt to recreate this dish.
I didn't want rice though, so I used soba noodles as base instead.

That looks so good!
I love soba, but it’s not always easy to find the real buckwheat variety here.

We had rib eye with panzanella and a 2018 Chateauneuf du Pape.

Now enjoying a Grasshopper for dessert - drink, not insect.

 

[Primalex]

That looks so good!
I love soba, but it’s not always easy to find the real buckwheat variety here.

We had rib eye with panzanella and a 2018 Chateauneuf du Pape.

Now enjoying a Grasshopper for dessert - drink, not insect.

Sadly, the soba was imho not a good pair in this case. Not sure why, maybe my taste buds have a different expectation what complements fried pork.

 

[IrisAlthea]

Sadly, the soba was imho not a good pair in this case. Not sure why, maybe my taste buds have a different expectation what complements fried pork.

Soba is less neutral than rice, I think.
More neutral noodles might work better but nutritionally different choice of course.

 

[MeekMe]

I finally did it. I made macarons. I’m pretty happy with my first attempt. Hopefully I can make them look better next time. Taste and feel was on point. Basic vanilla with vanilla buttercream.

https://imgur.com/a/7bWWXwe

 

[seela]

I finally did it. I made macarons. I’m pretty happy with my first attempt. Hopefully I can make them look better next time. Taste and feel was on point. Basic vanilla with vanilla buttercream.

https://imgur.com/a/7bWWXwe

These look great, even more so considering it’s the first attempt!

My first attempt sucked, but my second turned out great. The third batch was okay but not amazing and I was so disappointed after the great batch I had made before. And then I realized I don’t really like to eat macarons at all and was happy to stop trying to bake them. Until this grand realization I was dead set on perfecting my macaron skills. My brain sometimes… It’s a weird place.

Sometimes I get these weird fixations that if something is considered difficult, I have to learn it just because it is difficult. Tempering chocolates is one such thing. Way more hassle than it’s worth to me with all the different temps for different chocolates, all the mess etc., but somehow I have this fixation that I need to be able to do it or my life won’t be full. I’m looking forward to the day when my brain finally realizes I don’t have to do it myself — I can keep buying the chocolate work if I really need it. Come in brain, kick in!

 

[MeekMe]

These look great, even more so considering it’s the first attempt!

My first attempt sucked, but my second turned out great. The third batch was okay but not amazing and I was so disappointed after the great batch I had made before. And then I realized I don’t really like to eat macarons at all and was happy to stop trying to bake them. Until this grand realization I was dead set on perfecting my macaron skills. My brain sometimes… It’s a weird place.

Sometimes I get these weird fixations that if something is considered difficult, I have to learn it just because it is difficult. Tempering chocolates is one such thing. Way more hassle than it’s worth to me with all the different temps for different chocolates, all the mess etc., but somehow I have this fixation that I need to be able to do it or my life won’t be full. I’m looking forward to the day when my brain finally realizes I don’t have to do it myself — I can keep buying the chocolate work if I really need it. Come in brain, kick in!

I love eating macarons and they’ve always been a nice treat where I could find them. Originally, I told myself not to try because “is it really worth it?” It seemed daunting and so many instructions recommended special tools like silicon mats with traceable guides and piping bags (I own neither). I like macarons so much I just decided to try it with whatever tools I had available. It worked out so I’m going to try again. My pants aren’t going to like this idea.

 

[seela]

I love eating macarons and they’ve always been a nice treat where I could find them. Originally, I told myself not to try because “is it really worth it?” It seemed daunting and so many instructions recommended special tools like silicon mats with traceable guides and piping bags (I own neither). I like macarons so much I just decided to try it with whatever tools I had available. It worked out so I’m going to try again. My pants aren’t going to like this idea.

I learned to make a piping bag out of parchment paper and that works really well if you don't need special nozzles. Here's one how to video. It's worked great in part because the paper you get here is a bit wider than what is used in that video, so the piping bag turns out a little bigger than in the video. But I'm not sure how useful a small piping bag would be for things like making a large batch of macarons. Definitely really good if you need to pipe royal icing or chocolate or something, though.

Adding: and of course plastic bags work well, too. I just rarely have any around, so I can't use them.

 

[twister947]

I really need to wean myself off of this thread.

 

[IrisAlthea]

I learned to make a piping bag out of parchment paper and that works really well if you don't need special nozzles. Here's one how to video. It's worked great in part because the paper you get here is a bit wider than what is used in that video, so the piping bag turns out a little bigger than in the video. But I'm not sure how useful a small piping bag would be for things like making a large batch of macarons. Definitely really good if you need to pipe royal icing or chocolate or something, though.

Adding: and of course plastic bags work well, too. I just rarely have any around, so I can't use them.

There are extra sturdy piping bag shaped plastic bags you can buy here.
It may seem wasteful but I never get those coated textile bags to feel clean enough to want to use them more than a few times.

 

[Primalex]

It may seem wasteful but I never get those coated textile bags to feel clean enough to want to use them more than a few times.

I just put them in the dishwasher like everything else.

 

[IrisAlthea]

I just put them in the dishwasher like everything else.

Me too. But then they still feel icky and filmy. I reserve the right not to be rational about ickyness as I define it.

Also, don’t try boiling those coated bags…

 

[gracie920101]

Meek, I stand in awe of your first attempt. I've never ever wanted to even attempt them but I do want to eat them.

What flavor will you try next?

 

[Wonderer67]

I don’t really get high often but I grew a pot plant late last year and I’m gonna make some pot butter this weekend and then I’m gonna make some cookies with it. First time trying it.

 

[MeekMe]

Meek, I stand in awe of your first attempt. I've never ever wanted to even attempt them but I do want to eat them.

What flavor will you try next?

They’re so good .
I’ve been thinking about what flavor and I’m not sure. I think it depends on what it will take to achieve the proper taste. I could make matcha flavored and already have the powder so it wouldn’t be difficult. I’m really interested in rose or lavender but I’m not sure how that will work, yet. I’ll definitely post future successes.

 

[IrisAlthea]

They’re so good .
I’ve been thinking about what flavor and I’m not sure. I think it depends on what it will take to achieve the proper taste. I could make matcha flavored and already have the powder so it wouldn’t be difficult. I’m really interested in rose or lavender but I’m not sure how that will work, yet. I’ll definitely post future successes.

I have tried both matcha and rose (eating, not making) and both were great.