DBT
Contributor
Tuck in guys. Grab a handful. Enjoy!
-
Features
Foodie Thread
- Thread starter Potoooooooo
- Start date
Potoooooooo
Contributor
Making traditional Chinese Suomian noodles
Last edited by a moderator:
IanSYK
Half Way Between
gmbteach
Mrs Frizzle
- Joined
- Apr 16, 2013
- Messages
- 14,188
- Location
- At home, when I am not at work.
- Basic Beliefs
- On my journey :D
We had some beautiful food while on our honeymoon in Yorkshire.
Will post some pics when I get them off my phone.
bilby
Fair dinkum thinkum
- Joined
- Mar 6, 2007
- Messages
- 36,529
- Gender
- He/Him
- Basic Beliefs
- Strong Atheist
Ploughman's lunch at the Black Horse Inn, Clifton (near Brighouse), West Yorkshire.
gmbteach
Mrs Frizzle
- Joined
- Apr 16, 2013
- Messages
- 14,188
- Location
- At home, when I am not at work.
- Basic Beliefs
- On my journey :D
No wonder we put on weight!
IanSYK
Half Way Between
The secret is to plough a few furrows afterwards.
But very nice looking, those Scotch eggs look freshly hatched.
- Joined
- Oct 22, 2002
- Messages
- 42,194
- Location
- Frozen in Michigan
- Gender
- Old Fart
- Basic Beliefs
- Don't be a dick.
What's up with the lawn clippings in the lower left?
IanSYK
Half Way Between
That's in case you bring the horse in with you.
IanSYK
Half Way Between
Scone & Salmon Paste.
- Joined
- Oct 22, 2002
- Messages
- 42,194
- Location
- Frozen in Michigan
- Gender
- Old Fart
- Basic Beliefs
- Don't be a dick.
I don't think the phrase "Looks to good to eat" ever applied better.
tantric
Member
prison food - the pocket
ingredients:
1 pack ramen
1 pack vending machine crackers
1 pickle in a bag
spices, either ramen packets or red pepper
tools:
1 tupperware bowl with lid
plastic knife or other blade
crush the ramen and crackers together. dice the pickle, add juice to bowl with ramen and crackers. put diced pickle atop ramen. sprinkle spices. fill to just below lid with scalding hot water, cover, wait.
sharing a pocket with someone who isn't your cellmate is a ritual, like a greeting.
ingredients:
1 pack ramen
1 pack vending machine crackers
1 pickle in a bag
spices, either ramen packets or red pepper
tools:
1 tupperware bowl with lid
plastic knife or other blade
crush the ramen and crackers together. dice the pickle, add juice to bowl with ramen and crackers. put diced pickle atop ramen. sprinkle spices. fill to just below lid with scalding hot water, cover, wait.
sharing a pocket with someone who isn't your cellmate is a ritual, like a greeting.
DrZoidberg
Contributor
So I just got a sous vide kit. Tell me what to cook?
I also have half a cow in my freezer. But there's no rush to eat that.
I also have half a cow in my freezer. But there's no rush to eat that.
IanSYK
Half Way Between
Eating out.
DrZoidberg
Contributor
Today I did Sous Vide salmon. It's packaged frozen in handy plastic packets. I thought I'd test just chucking it in as it is, without adding anything.
Fuck me backwards that was nice. Amazingly tasty. It needed no pre-spicing. It was great as it was.
Fuck me backwards that was nice. Amazingly tasty. It needed no pre-spicing. It was great as it was.
Today I made this recipe for Bibingka – Filipino Coconut Cake. Turned out great, but not as I expected at all.
I've never baked with rice flour before so even knowing it's a very fine flour I was still surprised at just how fine and fluffy a cake can be. It's unreal how soft this cake is.
The image at the link shows a cake that looks extra moist and dense, but mine came out twice as tall and it's super fluffy, not gooey, but just enough moisture. I was hoping for a more dense and gooey cake but glad it came out so fluffy and fine.
The only other thing I did differently is I used coconut milk instead of milk. Since cow's milk and coconut milk are not even remotely the same thing despite the name, maybe that was enough of a deviation in chemistry to cause my cake to be so tall and light and so different from the image by the same recipe. No idea. I'm not Alton Brown.
It's weird that a coconut cake recipe would not call for coconut flakes. I wanted to make it by the recipe, but also wanted to add the flakes, so I just sprinkled them on half the cake.
Also, the pineapple can barely be tasted. Next time I make this, I will double the pineapple. I think a topping of pineapple, cream of coconut, and whipped cream would work so great for this.
I've never baked with rice flour before so even knowing it's a very fine flour I was still surprised at just how fine and fluffy a cake can be. It's unreal how soft this cake is.
The image at the link shows a cake that looks extra moist and dense, but mine came out twice as tall and it's super fluffy, not gooey, but just enough moisture. I was hoping for a more dense and gooey cake but glad it came out so fluffy and fine.
The only other thing I did differently is I used coconut milk instead of milk. Since cow's milk and coconut milk are not even remotely the same thing despite the name, maybe that was enough of a deviation in chemistry to cause my cake to be so tall and light and so different from the image by the same recipe. No idea. I'm not Alton Brown.
It's weird that a coconut cake recipe would not call for coconut flakes. I wanted to make it by the recipe, but also wanted to add the flakes, so I just sprinkled them on half the cake.
Also, the pineapple can barely be tasted. Next time I make this, I will double the pineapple. I think a topping of pineapple, cream of coconut, and whipped cream would work so great for this.
Potoooooooo
Contributor
Hearing "Milk Punch" talked about on the BBC series Indian Summers inspired me find out more about this cocktail
It looks really awesome, have any of you tried it?
It looks really awesome, have any of you tried it?
IanSYK
Half Way Between
DrZoidberg
Contributor
Couple of days ago I bought a bag of goat. Never tried goat before. So I was all excited. Since goat is tough as old shoes I vacuum sealed it and cooked it in the sous vide for two days, on hot. Together with the spices. Yum. After two days I took it out of the water bath, it had all desitegrated and inside the bag all looked good. As I was transferring it to the pot on the stove and I was above the sink, the bottom of the bag burst and all the yummu juices went straight down the drain. So much work for it to be taken away.
It still ended sort of well. The meat survived and the curry turned out beautiful. I just dream about how it could have gone. I do have more goat in the freezer. So for next time.
It still ended sort of well. The meat survived and the curry turned out beautiful. I just dream about how it could have gone. I do have more goat in the freezer. So for next time.
I love blueberries but never have much luck cooking with them other than muffins or something where you just drop them in. I made blueberry curd and it came out runny like a sauce. I've attempted traditional blueberry pie or tart recipes, straightforward, super easy, and yet came out runny or floury or not very flavorful. Last night I made blueberry filling for the Thanksgiving tarts I'm bringing on Saturday. Checked this morning to see how it set and it is floury and thickly goopy and tastes like cheap grape jelly. :/
Have I been naive all these years thinking blueberries were a fairly easy, forgiving ingredient to cook with? Give me chocolate, lemons, most other fruits, and I will knock your socks off making something out of it, but blueberries? Fuck you, lady. Good luck making anything out of us. Mwahahahaha!
Have I been naive all these years thinking blueberries were a fairly easy, forgiving ingredient to cook with? Give me chocolate, lemons, most other fruits, and I will knock your socks off making something out of it, but blueberries? Fuck you, lady. Good luck making anything out of us. Mwahahahaha!