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[nenjin]

Made some Focaccia. Took two attempts. The first aborted attempt we turned into breadsticks.

[hector13]

If yer gonnae put tomatoes on bread you might as well make pizza.

Aside from that, it does look really good.

[nenjin]

The tomatoes were my brother's wife's call. Not my first pick.

[scriver]

I didn't feel like another day of pasta in a row the other day so I put the leftover tomato sauce on a knäckebröd with some cheese and made knäckepizza

[Travis Bickle]

It's a shame that Ethiopian cuisine's primary claim to fame is being the punchline to jokes about famine, because the food is actually pretty good. Lent has been taking its toll on me and making me crave meat. I think as soon as Easter arrives I'll try to make some gored gored. It probably won't be as good as what you'd get at a restaurant, but as long as the meat and spices are decent I think it will be a satisfying dish.

[Telgin]

I've only had passing exposure to Ethiopian food, but I really liked what I had.  Can't really remember what it was even called now since I've eaten a few different things, but just even the way of eating some of it with injera bread is pretty cool.

[Rolan7]

I made another stew!  Housemate(s) had my instapot for a bit, but they gave it back clean.

This stew was:
-carrots

Sorry, I mean, this stew was:
beef
coarse-sliced potato wedges
onion.  yeah, just one.  didn't want to bother the people with noses
green lentils
oats

The oats utterly dissolved, as usual.  The potatoes are delicious.  The beef... mmn, the beef.  It made a nice stock, even though I technically triggered the overheat warning and this shit never got up to pressure, hehe... it cooked plenty.
The lentils are mush.  And I precooked the beef by itself (with salt and curry+turmeric) because of peer pressure

OH YEAH seasonings: More turmeric, a little chili power, a dash of salt, and dose of chili powder.
Result: Much better with table salt (IT'S CALLED THAT FOR A REASON), and hot sauce to taste.     (LOTS)

Edit:
Housemate: "Oh what did you make?  ... ... .. Sounds healthy!  I'm sure you'll enjoy it!"
Gods above he's kind. He makes mouthwatering curries.

And I am absolutely enjoying it <3

[Caz]

Made jollof rice for the first time. It was really good! I never cooked any african food before really.

[Frumple]

For the first time in my life, I have consumed what is basically just... peanut butter. Plain peanut butter, no added sugar, no added salt, etc.

It's, uh. It's good? It reminds me of unfiltered apple juice, that just tastes like, well. Liquid apple, distinctly different from normal apple juice. This stuff is just peanuts turned into a spread, it tastes like peanuts first and foremost. The PB itself is maybe a little worse to eat straight -- the texture's a bit different and loses out by a smidge to the more prolific stuff -- but it makes for an even better PB (and honey+cinnamon, this time) sammich. Still can taste the PB, and the lack of added sugar and whatnot brings out the other bits more, it's nice.

... downside to it is it's around twice as expensive per ounce, because anyone interested in something less salty can go screw themselves, but still. First impression is positive. Second impression after it's been in a fridge (few to no added preservatives, etc.) for a while is in question, but I'll get to that when I get to it.

[nenjin]

Once you've had peanut butter without all the added sugar, yeah. You realize you don't actually miss it and its absence doesn't actually detract from the flavor of it.

My only complaint with "natural" peanut butters is the amount of oil/solid separation that happens. Highly processed peanut butters use all sorts of binders and stuff to prevent it from happening. Not a big deal, just stir it before you use it (much like sour cream and excess moisture.) Still, if you're coming from regular mass market peanut butter, it can be slightly off putting.

[Frumple]

One of the eternally nice things about cooking, is sometimes you get to have yourself a breakfast of something you can reasonably call "Not biscuits and sorta' gravy". Sorta' gravy I think I've mentioned before, it's... well, it's gravy but not made super well? So it's not quite done correctly, i.e. it's sorta' gravy. Still tastes and eats just fine, it's just a bit less impressive than gravy done right.

Not!biscuits, in this case, is just normal toast :V

It's a very lazy breakfast (the sorta' gravy was leftovers from yesterday's sorta' poutine, which was the effectively-cheeseburger-gravy lathered over french fries), but I get to call it notbiscuits and sortagravy, and that's wonderful

[Sirus]

One side benefit of my job is that sometimes there is product that the customers, for whatever reason, do not want. When this happens, and if the original shipper doesn't want it back, the product still needs to be disposed of in some fashion. Oftentimes the product is damaged and unsuitable for anything except a dumpster, but other times it is still intact and could be used. When this occurs, it is usually dropped off at the office and employees can take it away for their own use.

So anyway, that's how I came into possession of like 20 loaves of frozen bread dough. I have no real clue what I'll do with it, and I'm looking for ideas. It definitely needs to be baked before consumption, at the very least, but I've never messed around with frozen dough much.

[Ulfarr]

Make hard tack *clack clack*

It depends on what kind (wholegrain, rye, sourdough, flat, with yeast etc) it is. The classic answer would be to just add cheese to the dough and bake it. Something like feta is usually great, at least for white flour breads.

In a similar vein, you could always try to use it as "pizza dough" or for sausage rolls. Maybe with some kind of onion sauce if you go for the sausage.

And if you are in a more experimental mood, you could try adding small dough bits to boil in a stew (sort of like pasta) or even fry them and then drench them with honey and spices (black pepper, nutmeg, cinnamon etc) for desert.

[nenjin]

Make hard tack *clack clack*

If you know, you know.

[Sirus]

It's supposed to be Italian bread, and it's already loaf-shaped rather than in big dough balls. My assumption is that it was intended for Subway or some other sandwich shop, but I have zero way of knowing this for sure.