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

[Titsandclits]

What are you having with the brisket?



My cake turned out so good! I was a little worried it might be raw, but it wasn't, it was just very moist and had a ton of apples and some salted caramel action on top that made it difficult to gauge the level of readiness.

I substituted most of the regular flour with oat flour and I think that gave the whole cake a nice, earthy background hum. I also added some lemon zest and ginger as well as cinnamon and nutmeg in the batter.

Another thought about your cake is, can you reproduce it. When you have played around with a recipe and it ends up being good, you can never remember exactly what you did to make it taste so good. Maybe you are very efficient and write it all down. I know I'm not. It sounds like the sort of cake I might bake. Could you send me the recipe?

 

[Titsandclits]

Bucatini are a thick spaghetti. All'amatriciana, is a traditional roman pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese and tomato.

https://i.imgur.com/g5hfMxB.jpg

Yesterday I made la carbonara.

Sounds delicious, I'm on the way.

 

[Titsandclits]

you've been being on your way quite a lot today

What can one say Anja, I like to travel

 

[seela]

Another thought about your cake is, can you reproduce it. When you have played around with a recipe and it ends up being good, you can never remember exactly what you did to make it taste so good. Maybe you are very efficient and write it all down. I know I'm not. It sounds like the sort of cake I might bake. Could you send me the recipe?

I’m generally not very good at following recipes and I’m okay with things not always ending up being exactly the same.

I can send you the base recipe I used and tell you my substitutions, except that I didn’t measure the amount of spices I used, because I never do… I just sprinkle until I feel like it’s the right amount. I’m the worst when it comes to recipes. I’d never survive in MasterChef kitchen.

 

[IrisAlthea]

Slow baked pork belly with mustard sauce and creamed savoy cabbage and a Weihenstephaner Festbier.

 

[seela]

Biff a la Lindström, potatoes, onion butter sauce, pickled veggies
Carrot flatbread
Yoghurt with lingonberries, toasted oats and honey

 

[Titsandclits]

Sticky chicken thighs, with squished new potatoes, cherry tomatoes and I add in shallots and mushrooms, because I can, based on a theme by Jamie Oliver

 

[seela]

J decided he wants to make stew, he’s just starting. I have my doubts. Lots of doubts. He’s in a creative mood and winging it.

Red bell pepper, pickled cucumbers and onions, carrot, apple, porcini, ginger zucchini, broccoli, beef, cream, tomato paste. At least. Wish me luck for tonight’s dinner!

 

[twister947]

Sticky thighs? Erm....

 

[IrisAlthea]

J decided he wants to make stew, he’s just starting. I have my doubts. Lots of doubts. He’s in a creative mood and winging it.

Red bell pepper, pickled cucumbers and onions, carrot, apple, porcini, ginger zucchini, broccoli, beef, cream, tomato paste. At least. Wish me luck for tonight’s dinner!

That is an interesting mix for sure. You’ll gave to report back.

 

[gracie920101]

So I'm nearly out of ground rosemary and there's none to be had locally. My spice grinder doesn't grind it fine enough to suit me.

I turn to my usual shopping website and lo and behold, there's ground rosemary everywhere. I read through the sizes and settled on the smallest size.

4 ounces can't be that much, right?

I now own enough ground rosemary to open my own commercial kitchen. The amount I took out to refill my spice jar made no difference in the packaging once I resealed it.

Fuck.

 

[twister947]

So I'm nearly out of ground rosemary and there's none to be had locally. My spice grinder doesn't grind it fine enough to suit me.

I turn to my usual shopping website and lo and behold, there's ground rosemary everywhere. I read through the sizes and settled on the smallest size.

4 ounces can't be that much, right?

I now own enough ground rosemary to open my own commercial kitchen. The amount I took out to refill my spice jar made no difference in the packaging once I resealed it.

Fuck.

Reminds me of the first time I cooked pasta. I was 19 years old and could eat my way through a 16 oz steak before the seventh inning stretch. 16 oz of pasta should be about right. Right?

 

[seela]

Don’t know what to call this. Fanned eggplant with red bell pepper, tomato, cashew, chickpea, etc stuffing.

It was really good, anyway.

 

[seela]

Did you make this? It’s so fancy!

Yeah, but it’s literally just sliced up eggplant and sauce, nothing fancy.

 

[seela]

Parents dropped by with their car to help us get stuff to recycling. I made lunch. No pics, because mom hates it when people take pics of their food rather than eat it (which makes sense, tbh).

-Pan seared arctic char, golden beets - some oven roasted and some butter poached - pickled red beet discs, tarragon beurre blanc.
-Sea buckthorn posset with licorice and meringue shards for dessert.

If I knew how to plate prettily, it would have been a pretty fancy meal. Unlike the eggplant above.

 

[Acktion]

Warning; NOT for the faint of heart

So, I took some leftover fried pickles and french fries from Spanky's (home of the He-Man Woman-Hater Burger [you okay there, Darla?]) and dumped them in a casserole dish. (In retrospect, I should have air-fried them in the oven, but c'est la vie.)

I laid on about a pound of Willard "Stormin'" Norman's (the maker of the best damn Frito Pie anywhere) barbecue pulled pork.

Topped it with four slices of cheese. I went with Kraft American Singles because it's what I had. But, I'm thinking it might have benefited from some good sharp cheddar.

Nuked it for three minutes.

Drizzled on the last of the Sriracha. I use Leaping Leopard because it's what I have access to from the Family Dollar where I get groceries. But, it's pretty good. (Not to mention, covers a multitude of culinary sins.)

Et, voila. "Check Your Neck Leftover Surprise." (aka Better eat the two-week leftovers before they eat you.)

Not my best work by a long shot, but edible.

 

[twister947]

Warning; NOT for the faint of heart

So, I took some leftover fried pickles and french fries from Spanky's (home of the He-Man Woman-Hater Burger [you okay there, Darla?]) and dumped them in a casserole dish. (In retrospect, I should have air-fried them in the oven, but c'est la vie.)

I laid on about a pound of Willard "Stormin'" Norman's (the maker of the best damn Frito Pie anywhere) barbecue pulled pork.

Topped it with four slices of cheese. I went with Kraft American Singles because it's what I had. But, I'm thinking it might have benefited from some good sharp cheddar.

Nuked it for three minutes.

Drizzled on the last of the Sriracha. I use Leaping Leopard because it's what I have access to from the Family Dollar where I get groceries. But, it's pretty good. (Not to mention, covers a multitude of culinary sins.)

Et, voila. "Check Your Neck Leftover Surprise." (aka Better eat the two-week leftovers before they eat you.)

Not my best work by a long shot, but edible.

Laughing. And shuddering.

 

[MeekMe]

Chicken with a fig and olive sauce. I made the sauce with onion, dried figs, black kalamata olives, and red wine. Served with a side of bruschetta.

 

[gracie920101]

Nothing fancy but 15 bean soup and cornbread is great comfort food to me.

 

[twister947]

Nothing fancy but 15 bean soup and cornbread is great comfort food to me.

 

[seela]

South Indian-esque curry with cauliflower, zucchini and chickpeas.

 

[gracie920101]

South Indian-esque curry with cauliflower, zucchini and chickpeas.

Hmmm, I've tried but I'm just not a fan of curry but the ingredients sound good.

I'm baking a batch of gluten free snickerdoodles this afternoon after errands.


Have you moved yet???

 

[seela]

Hmmm, I've tried but I'm just not a fan of curry but the ingredients sound good.

I'm baking a batch of gluten free snickerdoodles this afternoon after errands.


Have you moved yet???

No I haven't, will move in about 4 weeks. The whole process of sorting my belongings is going pretty well, I'm glad there's been enough time for this. I thought I was on top of everything I own, but turns out that wasn't quite the case.

 

[IrisAlthea]

No I haven't, will move in about 4 weeks. The whole process of sorting my belongings is going pretty well, I'm glad there's been enough time for this. I thought I was on top of everything I own, but turns out that wasn't quite the case.

Strange how stuff just multiplys whan you turn yor back on it, isn’t it.

Lasagna and a salad. Way to long since we had it last.

 

[IrisAlthea]

Mmmm, meat or just cheese?

The classic with meat.
We were all as happy and full as Garfield the cat would be.