I do not have pictures of it, but I cooked the usual breakfast which I usually do. There's no name for it, learnt it from mother, so I call it the Fava Bean Special.
1. Put two cans of fava beans in a colander and wash (make sure all the liquid goes down the drain).
2. Put the beans in a saute pan and mash vigorously.
3. Add following ingredients:
Pinch of salt
Pinch of black pepper
Pinch of cumin
Chopped tomatoes
Chopped green pepper
Dash of olive oil
A few squeezed lemons
4. Put on the stove (do not light yet) and mix it all together with a big spoon.
5. Add a few slices of butter.
6. Light the stove, mix every few minutes.
In 10-15 minutes, the meal is complete. I like to make a sandwich of it by putting it in some bread, but you could also put it on a plate and eat it raw. It's big enough that it can last several days for a single person.
Made a blueberry cheesecake for a special occasion, and it turned out pretty good. The only thing that had to be altered to be gluten free was the graham cracker crust (I swapped out the graham crackers and vanilla wafers for gluten free versions of those things) but I doubt that made any sort of difference. Also, I couldn't find fat free cream cheese, so instead of two fat free cream cheeses and one 1/3rd fat cream cheese, I just used three 1/3rd fat cream cheeses. Absolutely delicious
I can see why... You're soaking spaghetti in what i'll assume to be watery sauce
What you should be working with is:
>cook pasta in salty water until al dente (if package says 8 minutes, take it out at 7)
>set it aside in a pasta strainer, save a little starch water that you cooked your pasta in
>get a pan
>on low-medium heat add some butter, then back your pasta
>throw in a little sauce and toss it, adding the pasta water if needed
This incorporate the sauce to your pasta without soaking everything up, plus the butter helps emulsify the sauce, giving it a better texture and grip to the pasta
Made a blueberry cheesecake for a special occasion, and it turned out pretty good. The only thing that had to be altered to be gluten free was the graham cracker crust (I swapped out the graham crackers and vanilla wafers for gluten free versions of those things) but I doubt that made any sort of difference. Also, I couldn't find fat free cream cheese, so instead of two fat free cream cheeses and one 1/3rd fat cream cheese, I just used three 1/3rd fat cream cheeses. Absolutely delicious View attachment 8969973View attachment 8969971
I'm trying to make brioche bread, too. I can't see the dough right now because of how it's contained, but it's definitely rising. I want to be able to make homemade French toast. Though it's also my second time trying this week. My first, I didn't know what a dough hook was and broke the whisk compartment on my stand mixer.
Currently, the only thing I know how to properly bake is cookies. But I wanna expand.
Brioche is easier than it looks. The hooks and mixers make it faster but you can knead by hand, it's just messy. Making brioche by hand always feels like it's gonna go wrong but just keep kneading and it will smooth out. I made honey brioche recently by substituting regular sugar with honey and halving regular yeast because i added levain, then after baked i glazed it with some honey. Pretty good
I'm also trying to get better at baking and i had nice progress this year so far
Real, traditional oatcakes, the kind I used to eat when I was a lad. None of that dry, crumbly rubbish they call an oat cake in Scotland (I'm convinced they only eat those things to punish themselves), but a nice, flat griddle cake. Most people call them staffordshire oatcakes. They're good with James jam, but also make a decent wrap for a beef sandwich.
I don't have a hot plate, so I've used a cast iron skillet instead. Turns out they double as a great way to suck the bacon grease out and re-season the pan.
Celebrating a big birthday this week with a pan of brownies! The birthday boy, 17, is unable to eat chocolate but he got vanilla ice cream instead.
The birthday boi in question:
I do not have pictures of it, but I cooked the usual breakfast which I usually do. There's no name for it, learnt it from mother, so I call it the Fava Bean Special.
1. Put two cans of fava beans in a colander and wash (make sure all the liquid goes down the drain).
2. Put the beans in a saute pan and mash vigorously.
3. Add following ingredients:
Pinch of salt
Pinch of black pepper
Pinch of cumin
Chopped tomatoes
Chopped green pepper
Dash of olive oil
A few squeezed lemons
4. Put on the stove (do not light yet) and mix it all together with a big spoon.
5. Add a few slices of butter.
6. Light the stove, mix every few minutes.
In 10-15 minutes, the meal is complete. I like to make a sandwich of it by putting it in some bread, but you could also put it on a plate and eat it raw. It's big enough that it can last several days for a single person.
If I cook four 5lb pot roasts from 1am to 1pm, do you guys think they'll be done in time, or should I cut them down to like 2.5lb roasts, just to make sure? @souschef, I need help, dude. It's a 20lb chunk of bottom round that I've got to fabricate, (that's gonna give me about 17lbs of actual meat) and two already prepped bottom round roasts that are about 3lbs, each. I'm really stressed about this one. Might be time to stop doing these dinners. It's nice to still have a place in the world, but I haven't slept in three days.
I can't turn the roasters above 325°F It offends me to do otherwise.
I eyeballed the amounts but it’s super simple. Peel the potatoes (6 medium ones for me) and quarter them. Put them in a pot of cold water and bring to a boil. Cook gently until easily pierceable (20 min from boiling for mine) and mash 'em (I used salt, pepper, nutmeg, and butter).
Meanwhile, sauté one diced onion and one diced carrot with a pinch of salt until softened. Add a few minced garlic cloves, and a generous amount of paprika, modest amount of cayenne and cinnamon, some Herbes de Provence (thyme, oregano, rosemary), and a 70g tin of tomato paste. Mix together and add the little tin’s worth of water to scrape up any browned bits. Add a 400g tin of brown lentils and a 200g tin of peas. Stir in a splash of soy sauce to get some more umami in there and let sit on low heat, stirring occasionally until the potatoes are done.
Then just pour the lentils into an oven dish, dollop the mash on top and spread it out with a fork before putting it in the oven for 30 min on 180°C (convection).
If I cook four 5lb pot roasts from 1am to 1pm, do you guys think they'll be done in time, or should I cut them down to like 2.5lb roasts, just to make sure? @souschef, I need help, dude. It's a 20lb chunk of bottom round that I've got to fabricate, (that's gonna give me about 17lbs of actual meat) and two already prepped bottom round roasts that are about 3lbs, each. I'm really stressed about this one. Might be time to stop doing these dinners. It's nice to still have a place in the world, but I haven't slept in three days.
I can't turn the roasters above 325°F It offends me to do otherwise.
I'll be honest, i have no experience preparing roast this way, but i'd follow your idea. I'd cut them down to 2.5kg
I'll expedite the cooking process, but such long cooking times are made so you dissolve the collagen from this kind of cuts. If you did the 3lb one, do the same for the 2.5lb. Pick one to test as you progress so you can find where you're at with the rest of them. Thermometer is nice to have, but the texture is more important because of the collagen detail
I think you'll do fine with your plan, it's what i'd also do
As thread tax, i was taught a technique that allows me to make demiglace in around 2 hours. I'll recipe the recipe from memory so if it sounds confusing i apologize:
>1 set of pork ribs
>1 pig feet
>vegetable stock
>butter
>around 30ml of filtered black coffee
>1g of cocoa powder
>brown sugar to taste
As for stock:
>sautée in high heat quarter onions, coarsley diced carrots and celery, garlic, bayleaf, thyme
>add about 1.5L of water
>let it simmer
>get pork feet
>salt water
>bring it to boil
>discard water as soon as it starts boiling and repeat 2nd and 3rd step three times
>add pork feet to vegetable stock
>simmer it for 30 minutes
>on a pan
>add a little olive oil
>cut the pork ribs in individual ribs
>get the pan in very high temperature
>add 1 rib
>lower the temp
>progressively add the rest of the ribs, one by one
>sear them in all sides
The objective in this part is create a crust at the bottom of the pan that we'll base the sauce on:
>after getting the ribs browned add 2 quarters of an onion, 3 smashed garlic gloves with skin on and thyme
>add around 60g of butter but do NOT stir it
>once butter is melted and aromatic you'll need to set it aside, by filtering the contents of the pan so you get rid of the butter but keep anything else
>now you need to deglaze the pan with the vegetable/pig feet stock
>add one shallow laddle of stock and reduce it until it sticks to the pan, then do this step again 2 times
>now add more stock until you cover all the content of the pan and let it reduce on medium, you can add the cocoa powder now
>after reducing, you'll need to remove all solids from the pan (pork, vegetable and aromatics) and set aside, feel free to eat the ribs now as they won't be used anymore
>filter this sauce into a wok or any nonstick pan on medium-low
>add the coffee (i've set aside 30ml, but i didn't use it all, i'd say i used 23ml or so, the important part is to be coffee forward but not overwhelming, coffee here is usually pretty strong so you might have to add more) and the brown sugar
>reduce one last time till it thickens a little bit (it'll thicken more after you turn off the heat so do overdo it)
Soup beans that have been heated up from the freezer are the food equivalent of getting your dick sucked
But then you die of gas all the rest of the day
I do not have pictures of it, but I cooked the usual breakfast which I usually do. There's no name for it, learnt it from mother, so I call it the Fava Bean Special.
1. Put two cans of fava beans in a colander and wash (make sure all the liquid goes down the drain).
2. Put the beans in a saute pan and mash vigorously.
3. Add following ingredients:
Pinch of salt
Pinch of black pepper
Pinch of cumin
Chopped tomatoes
Chopped green pepper
Dash of olive oil
A few squeezed lemons
4. Put on the stove (do not light yet) and mix it all together with a big spoon.
5. Add a few slices of butter.
6. Light the stove, mix every few minutes.
In 10-15 minutes, the meal is complete. I like to make a sandwich of it by putting it in some bread, but you could also put it on a plate and eat it raw. It's big enough that it can last several days for a single person.
