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[GiglameshDespair]

Umpa lumpa do bidedo
we're blended up and fed to you

[Cryxis, Prince of Doom]

Alright I've been on hiatus for over a month. What did I miss?

[Helgoland]

LW becoming the new burningpet, mostly.

[Sappho]

And caffeinated porridge! With chocolate.

[Arx]

And failed tandoori cooking and failed baking.

And some baking puns that kind of flopped.

[crazysheep]

And some baking puns that kind of flopped.

They didn't flop, they just failed to rise.

[Osmosis Jones]

Lies! The puns were delicious!

In other news, was doing some baking experiments recently. Starting from the  scone recipe I used last week, I made some, for want of a better word, tea cookies, containing actual tea (steeped a couple of bags, then used the resulting tea as the liquid for the batter).

They're okay... but it turns out 2 odd tablespoons of granulated sugar was nowhere near enough, so they're only faintly sweet. Also quite dry, but there's definite promise there. Overall, sort of like a less sweet, less dense, almost gingerbread-esque flavour biscuit or shortbread (probably mostly from the allspice I used).

[Cryxis, Prince of Doom]

I'm gone for another and miss nothing. Huh... Not what I expected

[GiglameshDespair]

Sometimes nothing of note happens. I could post about the instant noodles I had for lunch, but somehow I doubt it'd be a gripping read.

[Bauglir]

If you demand cooking stories, greentext will have to do.

[Bauglir]

I'm reasonably confident it's fictional, but mostly because even if somebody really could be that stupid, I'd never be so lucky as to read about it somehow.

[penguinofhonor]

I have not been posting in the food thread enough lately. This one's for you, Cryxis. Here's some stuff from the past month or so.

Spoiler: ribs and cornbread (click to show/hide)

I used this crock pot ribs recipe from a while ago except I changed up the rub. This time it was made of 1 tsp salt, 2 tsp pepper, 2 tsp cumin, 1 tsp ground chipotle pepper, 1.5 tsp smoked paprika, 1 tsp ground mustard, 1.5 tsp turmeric, 1/3 cup brown sugar. The turmeric dyed the ribs orange, which was kind of entertaining.

I can't find the cornbread recipe I used, which is unfortunate because I wanted to tweak it a bit. It was decently close to my desired recipe - not crazy sweet or moist. It mainly needed to be crumblier, which would be an easy change in the cornmeal:flour ratio. I'll need to make cornbread again so I can continue experimenting. A good cornbread recipe is hard to come by.

Spoiler: pistachio chicken, baked sweet potato, and broccoli (click to show/hide)

Made chicken the same way as last time, but with better sides. Baked sweet potatoes are always great.

The broccoli is the most memorable part of this meal for me (though the rest was also awesome). I was inspired by some people talking about broccoli here, so I sauteed some in butter with a good bit of minced garlic. It picked up the garlic flavor really well. I also charred the broccoli just a bit, which is very good in my opinion. I am surprised I haven't made broccoli again since then.

Spoiler: chicken parmesan (click to show/hide)

I've been making carbonara a lot lately (no pictures unfortunately) so this night I decided to try some more Italian cooking. I used this recipe because I agree with the author's points about layering the chicken and sauce. I did use pre-crushed tomatoes for the sauce and added a jar of chopped kalamata olives. I also had dried herbs, and mixed Parmesan with Pecorino Romano instead of just using Parmesan.

It turned out great. Crispy cheese on the top and good pasta sauce on the bottom. The olives were an idea I got from another recipe I saw - I am definitely adding olives to all future spaghetti sauces I make.

Spoiler: turnip, carrot, and cherry tomato salad (click to show/hide)

I got everything in this salad except the vinaigrette from a farmer's market. I've been going to those a bit lately - you should too if there are some near you! They're fun and you can find cool stuff. Then you get to eat the cool stuff. And that's great.

Spoiler: pizza bagel (click to show/hide)

I also bought some tomato herb bagels from the farmer's market, and this seemed like a good way to use tomatoey bagels (spoiler: it is). The sauce was some extra from the chicken parmesan. I mainly used mozzarella for the cheese, with a bit of Parmesan and Pecorino Romano. These were quick and good - I'll probably make them for breakfast occasionally.

Spoiler: chorizo and refried bean burritos (click to show/hide)

I made refried beans using isthay eciperay, which is a long and arduous process. I used four pounds of dried pinto beans, a medium yellow onion, and 1.5 heads of garlic. After the beans soaked up some water I learned that four pounds of beans is too much for my crock pot and had to scoop some out. At the end I was rewarded with a tremendous amount of bean mush, much of which I have frozen because it will take me a while to eat this many beans.

The burritos also contain sour cream, some good chorizo I got, and shredded Mahon cheese. While making these I realized that I am bad at rolling burritos. It takes some amount of practice, apparently.

Spoiler: chorizo "scramble" (click to show/hide)

This is what I just ate, because I got hungry typing a long post about food. I was planning on making scrambled eggs, but there was just one egg. So I ended up sauteeing half a red onion, a few stalks of garlic (stalk garlic is cool), and most of a cob of corn. When that was all cooked pretty well I added the leftover chorizo from the burritos, then globbed everything together with the egg and a bunch of cheese. It was pretty tasty.

[Tack]

So I bought some rib fillets from my friendly local butcher, only to realize that they're about 2 inches thick each.
Ended up cooking them 3 different ways over a weekend to figure out what the best version of thick-cooked steak is (Currently we're all set on butter-basted steak).

If I had pictures, I'd show them. It was better than I've ever had in any restaurant.
Looks like I'll have to go back so I can share my carnivorous heaven-food with y'all.

Next-
Yiros!

[Flying Dice]

Om nom. Fresh salmon fillet with leek sauce, fresh vegetables, forbidden rice. Just-made raspberry sorbet to finish. Mmm.

[Bauglir]

Meatbread

2 pounds pork sausage or favored meat
1 yellow onion
Mushrooms equal in volume to onion
3 jalapeno peppers
3 tbsp butter
Shredded cheddar cheese
Shredded parmesan cheese
Bread dough - I sourced mine from 2 cans of french bread dough, totaling 22 oz, but you can make your own or buy different types.

Dice the onion, mushrooms, and peppers finely, then sautee them over high heat in the butter. Stir constantly. Add the meat when the vegetables soften, and lower the heat to medium. Cook until done, stirring frequently. Meanwhile, roll out your dough to a flat, vaguely rectangular sheet. When the meat is well-cooked, drain it (for the love of god, drain it) and spread a layer over the bread. You will have far too much meat, but that's okay. Use it, along with the drippings you drained off, for other things. Make sure to leave spaces not covered by meat around the edges, with additional space on one end so that you have some dough to work with to seal the loaf. Sprinkle cheese atop the meat, then roll. Seal the ends and seam, then place the loaf on a greased, floured baking sheet, seam down. Using a fork, poke some holes along the top so that steam can escape. For a browner crust, brush with some oil or melted butter. Bake for 45 minutes at 350 degrees, or until the crust has begun to brown. Remove from the oven, and cover the top with a layer of cheddar and then a layer of parmesan. Don't add too much, since you don't want it running off the sides of the loaf. Return to the oven for another 15 minutes, or until the cheese has started to crisp and the crust is browned.

Nothing terribly innovative, but it's a good treat. Easily modified for personal taste through vegetable substitutions, meat choices, and cheese choices.