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[Sappho]

We managed to resist the temptation to put food colourant into any of this.

Why?

[Catmeat]

We managed to resist the temptation to put food colourant into any of this.

Why?

I would like to know what colourant brings to the nutritional value?

Okay, I made some golden syrup! Currently fighting the temptation to eat it because the recipe said I should live it alone for a few days.

What a trooper, in your situation I would have subsituted ingredients.
Ive never tried to make it myself as it can be bought in tins on the island I live on.

Also anyone making gravy for a roast seriously need to try mixing a little bit of vegimite or marmite into it.

[Solifuge]

Spoiler: If I suddenly die, internet, it's because I ate a bunch of Mushrooms from the woods (click to show/hide)

Just kidding. These are a pretty common forage mushroom in my area called Maitake (aka Hen-of-the-Forest), and they're healthy for you. They grow on living oak tree roots, and kinda look like a brooding chicken fluffed up over her nest, hence the name. (Disclaimer: Don't eat wild mushrooms unless you know what you're doing, and always cook 'em first!)

My folks foraged them during a recent camping trip, and shared them with me. They're huge, but also very dirty. Let's fix that!

Spoiler: Rinsed off the debris (and also a baby wolf spider), then washed them in warm salted water. (click to show/hide)

I broke them up to be kinda like broccoli florets. If you preferred, you could probably just break off the caps (mushroom petals?), since the stems are tough and woody.

Spoiler: After that, just sauteed yellow onion and garlic in coconut oil, plus a bit of soy sauce, then added the mushrooms and cooked them covered for a while. (click to show/hide)

They went into a soba noodle dish (not pictured). It was tasty.

my favourite brownie recipe

Dang. I have to make this for people soon. Maybe this weekend. :O

[Avis-Mergulus]

Hey Catmeat, I just realized something. Your brownie recipe doesn't seem to have any baking soda in it. Is that supposed to be that way? Every brownie recipe I've tried previously used it.

[Catmeat]

Yeah its dense.
I usually beat the air into it after I take off heat and beat in eggs, thats why I fold in the drys. But it doesnt make it light and fluffy, its really rich and dense.

Though if you understand baking ratios I dont see why adding it would hurt.
Warning
I have been wrong before, follow the recipe before you begin to edit

[Frumple]

And in today's episode of frumpilian culinary disasters, we're going to find out how well instant teriyaki beef yakisoba works as a pizza topping.* Just as soon as it finishes cooking in about 20-30 minutes, counting the time for the oven to preheat.

Probably going to put the noodles on a few minutes before it's done cooking, then add some bacon bits and an extra layer of cheese on top. And some black pepper. Don't think extra meat toppings, for all the pepperoni on this dollar pizza is pretty anemic. Should be interesting.

*I couldn't decide between noodles and pizza. This is probably the default response to that sort of indecision, most of the time.

E: Huh. Didn't really change the taste. Or the texture. It's just a thicker pizza. Just kinda'... inoffensive. Probably won't cook it again, at least not like that, but it's a'ight.

[i2amroy]

A quick note on red cabbage:

No. Just no.

It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.

An easy way to stop this is to make sure your overall solution is acidic; add a bit of vinegar, wash in vinegar, add apples, add wine, anything else like that should work. Red cabbage "bleeds" because the chemicals in it is very sensitive to pH (to the point one of the chemicals is one that can actually be used for titrations in chemistry). Give it an acidic solution and you'll get a little bit of a yellowing, rather than the excessive red blood that you can get otherwise.

[penguinofhonor]

Another way to stop this is to use beets in your red cabbage dish so everything is already dyed red.

[Arx]

We managed to resist the temptation to put food colourant into any of this.

Why?

Why would we colour it, or why would we not?

We would colour it for the novelty value, but decided not to because brightly coloured food is oddly off-putting.

[Akura]

Almost screwed up white rice just now. Forgot to turn the heat down after adding the rice for a few minutes, most of the water was gone by the time I noticed. Mostly fixed by adding another half-cup of water, but it still came out kinda thick(almost crunchy), and more rice than usual was stuck to the bottom of the pot.

[Catmeat]

I baked some bread, didnt let it prove fully.
But I had some hard boiled eggs on it.

By the way how good are eggs!

Tomorrow is the day of carrot and parsnip revenge.
Its a grudge match.
I think I might try make a consommé if thats even possible with my skill.

[NRDL]

Hmm.  Pork Chop Sandwich.  Heaven is a place on Earth, and it's between two slices of bread.

I really hope whoever invented the sandwich is living it up in whatever joyous afterlife he ( I vaguely remember it being a guy ) believes in. 

[Catmeat]

It was the fourth earl of sandwiches.
He was shooting slices of bread and a deer ran inbetween two peices of bread and his arrow peirced all three.
Immediately roasted it on the spot with a fire spell.

While on the subject of madness, does any one have a good white chocolate biscuit recipe?
Halloween is close, I can feel the ley lines..

[Caz]

Thai lentil curry makes me want to become permanently vegetarian so I have an excuse to eat thai lentil curry everyday. Also homemade roti are the shit.

[Rose]

Cheese chunks wrapped in seasoned mashed potatoes, covered in flour, fried, and soaked in spicy sauce. Delicious, but my arteries are crying.