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Cookin again

Zardnaar

Legend
In Louisiana, we make chocolate eclairs with chocolate flavored filling.

And shortly pre-pandemic, I had stumbled on an asian-owned bakery that filled theirs with whatever you wanted, because they didn’t fill them until they were ordered. Kinda nifty, IMHO.

That's genius. A cafe here sells donuts and you pick your flavour.

It turns up in a syringe type thing and you can inject your donut yourself.

Bit of a gimmick but they don't taste half bad either and it's a nice cafe as well.

Would eat all of these.

 
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Zardnaar

Legend
Wife over indulged in cider so we got burgers delivered.


Ordered the cheesy bro with egg and pineapple. They added bacon or which was drunk and added it anyway. And extra chips so we had three lots of them.

Bad photo.

IMG_20210911_192044.jpg

Cheesy bro+

Burger was awesome chips were great as well. Arrived a lot hotter than most deliveries or even pick up.
 

Zardnaar

Legend
Several classic kiwi foods. Americans expats did a reasonable job on the dip and lolly cake.


Marmite on Weet Bix is a thing.

And they've discovered Whittaker's chocolate and Kapiti ice cream. Kapiti was that plum one I posted a while ago.
 
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Cadence

Legend
Supporter
Attempt number one at Finnish Pulla bread. Everything seemed to go well... but it ended up doughy (more baking won't help).

Any thought's on what causes that?

One question I had is that in the recipe it starts with dissolving the yeast in the water and then adding the other wet (eggs, butter, scalded milk) and dry (flour, sugar, cardamom) ingredients to it. Would you follow the instructions on the yeast and put the sugar in it when dissolving? Or is it supposed to not do anything until the other dry ingredients (including sugar) start getting mixed in?

Second is wondering if the big baking sheet cut down oven air flow too much

IMG_20210911_175550.jpg
 
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Cadence

Legend
Supporter
Wish I could help, but I’m not much of a baker.

I do know, however, that cooking times and temps can vary by elevation and humidity, especially with baked goods.
And apparently part of the oven. One of the three loaves came out just fine on checking it this am. I wish I knew which one it was in terms of when it was shaped (rolled and braided).

IMG_20210912_095416.jpg
 
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prabe

Aspiring Lurker (He/Him)
And apparently part of the oven. One of the three loaves came out just fine on checking it this am. I wish I knew which one it was in terms of when it was shaped (rolled and braided).
If where they are in the oven seems to matter that much, you can always use an oven thermometer to find where the irregularities are. Then at least you'll know, even if it's not really a fixable problem.
 


Dannyalcatraz

Schmoderator
Staff member
This was tonight’s dinner:

A 7.3lb rib roast

Diced Yukon Golds with garlic, yellow & green onions, rosemary, chives, black pepper, parsley, thyme, some powdered chicken bouillon, butter, EVOO

Plated with a dollop of creamy horseradish, a mini corn on the cob & green salad.

Washed down with Kirin Ichiban.
 


Dannyalcatraz

Schmoderator
Staff member
Looks good but never been able to get into roasts.

I can eat them but don't really enjoy it.
I usually prefer steaks, but I really like a rib roast as a change of pace. Surprisingly, it was MOM who requested this. She prefer leaner cuts of steak than this, but every once in a while, she asks me to do one. This is the first in our new oven, the first of the year.

In all honesty, I overdid this one slightly, but the flavor of the crust I got was one of my better efforts.

And it really worked well as an overall meal. The only other issue, amusingly enough, was that the potatoes came out slightly underdone. But they were still delish!
 

Zardnaar

Legend
I usually prefer steaks, but I really like a rib roast as a change of pace. Surprisingly, it was MOM who requested this. She prefer leaner cuts of steak than this, but every once in a while, she asks me to do one. This is the first in our new oven, the first of the year.

In all honesty, I overdid this one slightly, but the flavor of the crust I got was one of my better efforts.

And it really worked well as an overall meal. The only other issue, amusingly enough, was that the potatoes came out slightly underdone. But they were still delish!

Last time I ate a roast my sister made it andmum was in the way out. I ate it but didn't enjoy it and she diesc a couple of months later.

It's generally only the older generation that eats them wife's grandmother and father lived them.
 

Dannyalcatraz

Schmoderator
Staff member
Mom has been very chummy with the therapists and other patients at her physical therapy sessions, and has committed me to doing a gumbo for them in the near future. Glad to do it- I love cooking- but I do have the challenge of using no beef. Her main therapist doesn’t eat it (for religious reasons, I believe).

Well…my core recipe includes 2 beef sausages. So I’m going to have a little bit of a challenge. But I’m up to it, I think.

So this week, we’re taste-testing a few different pork sausages, and I may use some of my family recipe hot sausage seasoning mix as a simple seasoning.
 


prabe

Aspiring Lurker (He/Him)
Mom has been very chummy with the therapists and other patients at her physical therapy sessions, and has committed me to doing a gumbo for them in the near future. Glad to do it- I love cooking- but I do have the challenge of using no beef. Her main therapist doesn’t eat it (for religious reasons, I believe).

Well…my core recipe includes 2 beef sausages. So I’m going to have a little bit of a challenge. But I’m up to it, I think.

So this week, we’re taste-testing a few different pork sausages, and I may use some of my family recipe hot sausage seasoning mix as a simple seasoning.
Two thoughts. First, I have to believe the gumbo will turn out fine with the substitution, though I can understand wanting to test that first. Second, I'm kinda stuck trying to think of a religion where they'd eat pork but not beef; I'm guessing some variations of Hindu might, if they were non-vegetarian. Alas, I'm not the religion geek my wife is (she literally has a Master's).
 

Zardnaar

Legend
Two thoughts. First, I have to believe the gumbo will turn out fine with the substitution, though I can understand wanting to test that first. Second, I'm kinda stuck trying to think of a religion where they'd eat pork but not beef; I'm guessing some variations of Hindu might, if they were non-vegetarian. Alas, I'm not the religion geek my wife is (she literally has a Master's).

Probably Hindu or related.
 

Dannyalcatraz

Schmoderator
Staff member
Confusingly, I think he’s a buddhist. (No, that doesn’t make sense to me, either.) But I’m not nosy enough to care, really.

Side note: the most unusual religious dietary restriction I have been made aware of comes from the Sikh. Apparently, they’re not permitted to consume foods that have been ritually prepared. IOW, they can have things that have been made kosher or halal by ceremony, etc.
 

prabe

Aspiring Lurker (He/Him)
Confusingly, I think he’s a buddhist. (No, that doesn’t make sense to me, either.) But I’m not nosy enough to care, really.
I don't care, exactly; I just know enough about it to wonder. If I were preparing food for him, I'd only care about the practical side--what doesn't he eat, same as it seems you are.
 

Dannyalcatraz

Schmoderator
Staff member
Yeah. Since I’m not a pro, I generally don’t need to know the “Why?” as long as I know all the “What or what nots” for meal prep.

The one exception is medical conditions, like allergies. Because sometimes a problem with X might also translate into problems with Y, Z, and for God knows what reasons, B and Q.
 

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