What's cookin', good lookin'?

[Curious_in_Cali]

This made my mouth water. I will take vinegar on almost anything. And was it the best bowl of popcorn ever? Say yes. Please.

It's still making my mouth water. This is where C_in_C uses her superior health and nutrition knowledge to tell me I have a vinegar deficiency.

Hmmm, actually vinegar cravings have more to do with the ph of your digestive system (which as we know is a majority of your overall immune system.) A prolonged acidic state in the body CAN lead to mineral deficiencies over time as your system struggles to compensate but no, not really such a thing as a vinegar deficiency. Pshaw, DGE.

I will add that raw vinegars (unpasteurized/unfiltered) have been used for a very long time for treating all sorts of ailments and have remarkable health benefits when added to the regular diet. I have never considered using it on popcorn though, which is kinda funny cause I LOVE sea salt and vinegar chips. Sea Salt and Vinegar popcorn is an intriguing idea that is officially on my gotta try it list now, thanks!

*wanders off suddenly craving vinegar anything...pickles beware!

 

[bhndblueyes88]

I haven't made them YET, but I will shortly be making some homemade no-bake granola bars!

 

[seela]

Oven roasted beetroots and carrots with rosemary, garlic, honey and red wine vinegar. Turkey breast and porcino sauce. Asparragus pretending to be a side salad.

Everything except for asparragus and turkey breast (and honey and vinegar) are from my own garden, the mushrooms I picked myself yesterday. It's so incredibly satisfying to know, where your food comes from!

 

[DeepGreenEyes]

Hmmm, actually vinegar cravings have more to do with the ph of your digestive system (which as we know is a majority of your overall immune system.) A prolonged acidic state in the body CAN lead to mineral deficiencies over time as your system struggles to compensate but no, not really such a thing as a vinegar deficiency. Pshaw, DGE.

I will add that raw vinegars (unpasteurized/unfiltered) have been used for a very long time for treating all sorts of ailments and have remarkable health benefits when added to the regular diet. I have never considered using it on popcorn though, which is kinda funny cause I LOVE sea salt and vinegar chips. Sea Salt and Vinegar popcorn is an intriguing idea that is officially on my gotta try it list now, thanks!

*wanders off suddenly craving vinegar anything...pickles beware!

Thanks for the tip. I think I've had a prolonged acidic state for years, and I believe those who interact with me would agree.

You are my go-to nutritional app.

Oven roasted beetroots and carrots with rosemary, garlic, honey and red wine vinegar. Turkey breast and porcino sauce. Asparragus pretending to be a side salad.

Everything except for asparragus and turkey breast (and honey and vinegar) are from my own garden, the mushrooms I picked myself yesterday. It's so incredibly satisfying to know, where your food comes from!

This sounds perfect. Can I have your leftovers?

I am making pork tenderloin fajitas, with red onions, yellow, red and orange bell peppers, tomatoes and rice.

 

[Daddy2mylilgirl]

Fresh eggplant, home grown squash, potatoes, mushrooms, onions, garlic, Italian seasonings, and home grown parsley and basil all thrown together in one pot.

 

[Curious_in_Cali]

Salad with Feta, kalamata olives, artichoke hearts, tomato, red onion, broccoli, and chicken...drizzled with a Greek vinaigrette.

 

[seela]

Rosemary&garlic bread with a hint of lemon zest. Smells amazing, even if it's wheat, which in general isn't the healthiest choice and which I don't usually care for so much. But the smell, the smell!

I can't wait for it to cool down, so that I can start dipping it in olive oil!

ETA: Food-gasm, definitely worth the trouble. Making your own bread is the shortest way to food-heaven, people. Make your own bread. /PSA

 

[HottieMama]

Rosemary&garlic bread with a hint of lemon zest. Smells amazing, even if it's wheat, which in general isn't the healthiest choice and which I don't usually care for so much. But the smell, the smell!

I can't wait for it to cool down, so that I can start dipping it in olive oil!

ETA: Food-gasm, definitely worth the trouble. Making your own bread is the shortest way to food-heaven, people. Make your own bread. /PSA

I've just started making my own bread and am finding it a bit tricky to get it to come out "light" and "fluffy." Any tips you could pass on??

 

[seela]

I've just started making my own bread and am finding it a bit tricky to get it to come out "light" and "fluffy." Any tips you could pass on??

I make mostly sourdough or no-knead rye bread, so light and fluffy bread doesn't usually exist in my world. But occasionally I venture into the world of fluffy breads and, lo and behold, I actually might have some tips for you.

Do you make knead or no-knead bread? If no-knead gets really dense, it usually means too much flour, or too much stirring. Just stir enough to combine the flour and de-clump, but not much more. In kneaded breads the magic really seems to be in the kneading, at least that's my experience. You really have to go at it, and then let it sit and rest and double in size before baking. After you've rolled it into a ball-ish shape, let it sit and rest again about 20-30 minutes before popping it into the oven.

What works really well is preheating the pan and putting a bowl of water on the bottom of the oven. This way the bread will bake more evenly, even from the bottom, because the pan was already hot when you dumped the bread in, and the water vapor helps getting the crust crispy.

ETA: Oh, and remember to bake it long enough. If it's slightly raw, it'll be more dense and definitely be less fluffy when you cut into it. If you knock the bottom of a bread, it should sound pretty "hollow" when it's done.

But practice makes perfect in this case too, and sometimes I still screw up, even though I've baked my own bread for a long time now.

 

[HottieMama]

I make mostly sourdough or no-knead rye bread, so light and fluffy bread doesn't usually exist in my world. But occasionally I venture into the world of fluffy breads and, lo and behold, I actually might have some tips for you.

Do you make knead or no-knead bread? If no-knead gets really dense, it usually means too much flour, or too much stirring. Just stir enough to combine the flour and de-clump, but not much more. In kneaded breads the magic really seems to be in the kneading, at least that's my experience. You really have to go at it, and then let it sit and rest and double in size before baking. After you've rolled it into a ball-ish shape, let it sit and rest again about 20-30 minutes before popping it into the oven.

What works really well is preheating the pan and putting a bowl of water on the bottom of the oven. This way the bread will bake more evenly, even from the bottom, because the pan was already hot when you dumped the bread in, and the water vapor helps getting the crust crispy.

ETA: Oh, and remember to bake it long enough. If it's slightly raw, it'll be more dense and definitely be less fluffy when you cut into it. If you knock the bottom of a bread, it should sound pretty "hollow" when it's done.

But practice makes perfect in this case too, and sometimes I still screw up, even though I've baked my own bread for a long time now.

Thank you so much. I Think I'm not kneading it enough typically.

 

[seela]

Thank you so much. I Think I'm not kneading it enough typically.

Happy to help!

Just don't give up! It probably takes a few times to get it right, but the more you make bread, the easier it gets.

I just remember that it was probably you who posted about buying a bread machine a while back? I don't know if it's just me, but the odd times I've used a machine to make the dough, I've really had to pay attention to the amount of flour I'm using. It can be easy to use too much flour, if you're not actually touching the dough yourself. Been there, done that, came back with a bread with the consistency of granite. So be careful.

 

[IrisAlthea]

I make mostly sourdough or no-knead rye bread, so light and fluffy bread doesn't usually exist in my world. But occasionally I venture into the world of fluffy breads and, lo and behold, I actually might have some tips for you.

Do you make knead or no-knead bread? If no-knead gets really dense, it usually means too much flour, or too much stirring. Just stir enough to combine the flour and de-clump, but not much more. In kneaded breads the magic really seems to be in the kneading, at least that's my experience. You really have to go at it, and then let it sit and rest and double in size before baking. After you've rolled it into a ball-ish shape, let it sit and rest again about 20-30 minutes before popping it into the oven.

What works really well is preheating the pan and putting a bowl of water on the bottom of the oven. This way the bread will bake more evenly, even from the bottom, because the pan was already hot when you dumped the bread in, and the water vapor helps getting the crust crispy.

ETA: Oh, and remember to bake it long enough. If it's slightly raw, it'll be more dense and definitely be less fluffy when you cut into it. If you knock the bottom of a bread, it should sound pretty "hollow" when it's done.

But practice makes perfect in this case too, and sometimes I still screw up, even though I've baked my own bread for a long time now.

I'd love to have the recipe for the no-knead rye bread, if you don't mind sharing it.


We just had grilled chicken salad and sourdough bread.

 

[seela]

I'd love to have the recipe for the no-knead rye bread, if you don't mind sharing it.

Sure! If you don't mind waiting until Thursday, I can even give you some measurements. I usually just whip it up without measuring anything, but on Thursday I'm making a couple of breads for my friend's birthday, so I can actually write down a recipe of sorts then.

 

[IrisAlthea]

Sure! If you don't mind waiting until Thursday, I can even give you some measurements. I usually just whip it up without measuring anything, but on Thursday I'm making a couple of breads for my friend's birthday, so I can actually write down a recipe of sorts then.

I don't mind waiting. Thank you!

 

[DehviantGirl]

Special K Bars -- YUM

 

[wicked woman]

Thank you so much. I Think I'm not kneading it enough typically.

Happy to help!

Just don't give up! It probably takes a few times to get it right, but the more you make bread, the easier it gets.

I just remember that it was probably you who posted about buying a bread machine a while back? I don't know if it's just me, but the odd times I've used a machine to make the dough, I've really had to pay attention to the amount of flour I'm using. It can be easy to use too much flour, if you're not actually touching the dough yourself. Been there, done that, came back with a bread with the consistency of granite. So be careful.

I thought I'd recalled HottieMama posting that she bought a bread machine too.
If that's the case, I'd recommend weighing the flour, even if the recipe is in cups. I've found it really makes a difference. Also I'm assuming your yeast is good and not expired.

 

[Daddy2mylilgirl]

If that's the case, I'd recommend weighing the flour, even if the recipe is in cups. I've found it really makes a difference. Also I'm assuming your yeast is good and not expired.

Yup. When it comes to baking you want to be as accurate as possible. So you always want to use weight measurements over volume measurements.

There are two good books I have used. (mostly for making pizza dough, but I've also made bread with it too)

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Both are good and a lot different in how they call for making the bread. The second book is good if you make a lot of bread as they call for making a starter and just pulling what you need from it to you make a loaf.

 

[HottieMama]

I thought I'd recalled HottieMama posting that she bought a bread machine too.
If that's the case, I'd recommend weighing the flour, even if the recipe is in cups. I've found it really makes a difference. Also I'm assuming your yeast is good and not expired.

I did just get a bread machine, but I much prefer making bread by hand. The bread machine just seems to take incredibly long to me and doesn't fill my home with that "baking bread" smell as much as baking in the oven.

 

[SubmissiveBrat]

looks like salmon

 

[DeepGreenEyes]

A pluot? That's just fucked up.

I'm not eating a pluot until science gives us the delicious buttery just-shelled beef flavor of the lobsteer.

 

[gypsy*seer]

A pluot? That's just fucked up.

I'm not eating a pluot until science gives us the delicious buttery just-shelled beef flavor of the lobsteer.

See also:
Aprium
Peacotum
Plumcot
Nectaplum


Kind of reminds me of the Gilligans Island episode where the radioactive veggie seeds wash up on the beach.......

 

[DeepGreenEyes]

See also:
Aprium
Peacotum
Plumcot
Nectaplum


Kind of reminds me of the Gilligans Island episode where the radioactive veggie seeds wash up on the beach.......

Oh, is THAT where this sacrilege started?? Oh, Professor, the shame.

Fine. Gimme a:

pork tenderlemon
chickenpeas
tomaturkey
Halibutter beans
cal-llama-ri

Chip chop chip!

 

[Curious_in_Cali]

Oh, is THAT where this sacrilege started?? Oh, Professor, the shame.

Fine. Gimme a:

pork tenderlemon
chickenpeas
tomaturkey
Halibutter beans
cal-llama-ri

Chip chop chip!

Ah ha! The pluot thickens!

 

[DeepGreenEyes]

Ah ha! The pluot thickens!

Did the pluot arrive from pluto? Maybe from their Crater Joe's?

 

[bhndblueyes88]

peppermint mocha 5 min mug cake