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[scriver]

I boil my water in a kastrull, then pour it over my bag in my kopp, then drink it. Then I pour the leftover colding water over the tea bag a second time because one kopp is not enough.

and who the fuck even knows what kukicha is.

Heh. Cock chai.

I drink my tea













iced.

* Sirus flees

Ice tea is the punk of tea

[Eschar]

I boil water, then pour it into a cup with a teabag in it. Let it steep for 3 minutes, then add sugar and lemon juice.

[Max™]

I mix a bunch of tea and sugar in water in a big fucking glass jar and leave it in the yard until I think it's ready.

Tea level: Teximum

[Ziusudra]

I mix a bunch of tea and sugar in water in a big fucking glass jar and leave it in the yard until I think it's ready.

Tea level: Teximum

Sun tea is best tea.

[Max™]

Got that sweetness that damn near tricks your mind into thinking it's actually savory and a tart pop to finish it.

[Iduno]

Got that sweetness that damn near tricks your mind into thinking it's actually savory and a tart pop to finish it.

This reminded me of my very dumb idea "pretzel pop-tarts full of nacho cheese", but I also just told someone to toast a pb&j in a frying pan, so I guess my brain still works?

[scriver]

I looked up how fried rice is actually done (As opposed to just pouring it in a frying pan, but it was pretty much just that anyway) and made some sweet chilli sauce salmon and it was good.

I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good

[itisnotlogical]

Because I'm actually a child, I broke a slice of bacon into bits and put it in some pancake batter.

It turned out to be pointless, because the syrup and sweetness of the boxed batter completely overwhelmed any flavor the bacon might have brought. It wasn't bad per se, but there was no reason to do it in the end.

[scriver]

Have you ever tried pork pancake?

[Max™]

I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.

[Kagus]

I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.

Aww yeah boi, I like 'em thicc and * F L A T *

Like an alien saucer, Unidentified Flying Penis

[nenjin]

I looked up how fried rice is actually done (As opposed to just pouring it in a frying pan, but it was pretty much just that anyway) and made some sweet chilli sauce salmon and it was good.

I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good

I think there's a pretty big difference between just making fried rice and making it with care. At least, when I looked up restaurant quality fried rice and made it, it came out better than any other fried rice someone has made for me at their home.

[scriver]

I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.

Aww yeah boi, I like 'em thicc and * F L A T *

Like an alien saucer, Unidentified Flying Penis

I call mine "the Bandworm"

I looked up how fried rice is actually done (As opposed to just pouring it in a frying pan, but it was pretty much just that anyway) and made some sweet chilli sauce salmon and it was good.

I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good

I think there's a pretty big difference between just making fried rice and making it with care. At least, when I looked up restaurant quality fried rice and made it, it came out better than any other fried rice someone has made for me at their home.

There was egg involved

This surprised me

[da_nang]

I've been experimenting with cold fermentation of yeast dough during the lockdown.

Spoiler: Basic dough recipe, adapted from a french bread recipe (click to show/hide)

• 25g fresh baker's yeast
• 5 dl cold water
• 10-12 dl "yeast bread flour" (basically whole-grain wheat with boosted minerals from what I can tell)
• Pinch of salt
• A few teaspoons of sugar
• 1-2 spoons of bread syrup (with malt)
• 1 spoon of rapeseed oil

Two batches. Each batch was mixed into a firm dough, not too sticky, not too dry. They were both put in a bowl and stored in the oven

One was in the fridge for ~12 hours, another for ~40 hours. I didn't have any plastic to cover it so I used a towel. Caking ensued.

The first was formed into 16 small round breads and put into the oven ASAP for 20 minutes at 225ºC. No wash.

The second was divided in half. The first half was formed into eight small round breads and were put on a plate and left on the counter for 30 minutes before they were put into the oven for 20 minutes. No wash.

The other half was put into the fridge until the first half was done. After that, it too was made into eight small breads and were put on a plate and left on the now warm kitchen stove for 30 minutes before they were put into the oven for 20 minutes. No wash.

Results after cooling down:

Both batches produced breads of about the same size. The crust is decently hard, but is darker on the second batch. Consistency is about the same. The inside is firm with no large bubbles.

Taste is about the same, though both batches may be slightly different from white wheat bread without cold fermentation. Hard to tell. Might be due to the flour that was used.

Might try with white wheat flour next time.

[Iduno]

I've been experimenting with cold fermentation of yeast dough during the lockdown.

Results after cooling down:

Both batches produced breads of about the same size. The crust is decently hard, but is darker on the second batch. Consistency is about the same. The inside is firm with no large bubbles.

Taste is about the same, though both batches may be slightly different from white wheat bread without cold fermentation. Hard to tell. Might be due to the flour that was used.

Might try with white wheat flour next time.

I noticed a huge difference when making pizza dough. It's much less stretchy and chewy (very important for pizza dough, so I would only recommend this for other types of bread) after fermenting for a while, but delicious and maybe stickier. I could tell it had fermented "enough" based on the smell; it ended up with a noticeable fermented smell to it like a sourdough.

Plastic wrap should also keep the moisture in better, if you don't have a lid.


Edit: Does anyone have advice on making dried beans into good food? I've been soaking them for ~3 days and boiling them for over an hour before adding anything else, and they're still dry and not-quite-crunchy.