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[Inlander]

I have perfected . . . Paid Thai

I too have perfected the art of paying for Thai food.

[The Seldom Killer]

After last night I would just like to strongly recommend shoulder of lamb marinated in red wine for four days (slight planning fail) with herbs and garlic. Very pleasing.

[Johnny C]

that's WAY too long to marinate but like if you were to braise it for several hours in red wine that would probably be phenomenal

[The Seldom Killer]

I assure you that it was in no way too long and was absolutely delicious.

In the meantime, I've bought a whole squid on impulse and now have to learn how to prepare one of these things.

God bless the internet.

[Professor Snuggles]

With no inspiration from the top of the page tonight is gonna be a night for biscuits and country gravy and mashed potatoes and collards with bacon and buttermilk fried chicken.

Swag.

[Lunchbox]

White gravy still creeps me out.

What should I make for dinner, it is really really hot today and I am hungry but I don't want to turn the stove on.

[Professor Snuggles]

What gravy is the best gravy you are mad

[David_Dovey]

Hockey Night in Canada, Poutine Night in my Tummy

[Cernunnos]

guys why did nobody tell me flatbread was so easy to make and so delicious

what the hell

geez

[Johnny C]

BREAD COOK CHOP SWAG

[Johnny C]

that was ready about 40 minutes ago and now there's maybe 1/5 of it left

[Slick]

Good fresh bread is the best thing!
Do you remember all the times you used (how long it rose, how many times)? Extra fermentation is The Best.

[Boro_Bandito]

What gravy is the best gravy you are mad

We have had several long discussions in the past on the merits of white country gravy, some people did not know it was a thing or denied that it was superior in all ways to the browner varieties, apparently some of them are still in denial.

Its okay though, we know.

[Slick]

I am still waiting on making the beautiful thing that will unify our people and bring peace to our world!
There will be so much gravy.

[Lunchbox]

White gravy does not exist in Australia. I would be willing to try some but for now I am happy to think it looks awful because it looks like the congealed fat on the bottom of the grill after you've cooked sausages and that just grosses me out.

Also I hate every other white sauce ever.

[Papersatan]

This gravy debate cannot happen again for the sake of peace and happiness in the King household. 

[Johnny C]

Good fresh bread is the best thing!
Do you remember all the times you used (how long it rose, how many times)? Extra fermentation is The Best.

yes!

it waited 17-ish hours in a towel-covered bowl on my counter, then 15 minutes under some loose plastic wrap while i prepped another towel for it to sit on, then it sat on one towel and under another for two hours. it spent half an hour in a pre-heated covered dutch oven in a 450˚F oven, then another half hour in that oven with no lid on the dutch oven. then it sat on the rack. then 3/4 of it was gone within 40 minutes.

[Inlander]

In Australia we have a cook named Stephanie Alexander. She's pretty much universally loved and respected, she's done a huge amount to educate Australians about food, her incredible book the Cook's Companion is basically a kitchen bible in Australia and has been an essential item in any Australian household pretty much from the moment its first edition was published in 1996 - you get the picture, she's a classy lady and she really knows her stuff.

Anyway in the Cook's Companion, at the beginning of the chapter on bread, she says:

once the bread is cooked, never succumb to temptation and cut into it while still hot. You will compress the crumb of the bread, and hot bread is indigestible!

to which I reply: Stephanie Alexander, you are a classy lady and you really know your stuff but shut the hell up and let me enjoy the most delicious thing ever created in the history of human civilisation.

[The Seldom Killer]

I'm having a bit of a kick on old fashioned puddings at the moment so when my girlfriends parents announced that they were coming to visit (a fairly momentous and rare occasion in itself) I settled on jam roly poly to follow a Sunday roast. I proudly presented it fresh from the oven to the table and then nipped back to the kitchen to get the custard and the camera. Alas by the time I had returned to the dining room, the greedy vultures had mercilessly mangled it in an attempted to free it from the paper.

However, a reasonable attempt for the first time of cooking and a very nostalgic and tasty trip down memory lane. There will be more jam roly poly in the future. Oh yes.

[The Seldom Killer]

Other than in stewed/briased/cooked in beer, does anyone have any reccomendations for ox tail. I'm tempted by ox tail with chorizo and rioja but wandered if anyone had anything else to suggest.

[Lines]

You, go crash that shit at the first opportunity.

Linds what are you talking about, I have seen you as a man and you're far more convincing than many men with the testicles to prove it. Just go in drag!

As in male bonding time and I don't crash male bonding time. Most of my guy friends either are married, live with girlfriends, or just generally spend a lot of time around ladies. They need their manly baking time.

[SirJuggles]

So living in a crummy cramped student apartment I have been living off microwaved goods for a while now. I am however working on my stovetop-hamburger technique. I've found a lid does wonders for them, though I need to keep the temperatures a bit lower since they've been too dark for my liking. For toppings, I tend to go onions-ketchup-brown mustard-relish-pepperjack cheese-Tabasco on the bun. I've considered getting some tomato, but I wouldn't use it for anything else and I already have ketchup. And I'm just not a big lettuce fan. Give me good crispy onions over lettuce any day. I do lament not having actual pickles to slice up, that may go on the shopping list.

[Johnny C]

Liz – use a lid for sure. And tips on crusts, searin', and flippin' from the usual source.

[Liz]

What am I putting a lid on?

[Lines]

Your head. You know, like a hat.

[Lines]

Thursday I am making white chicken chili and I am so excited. I made it a few months ago and liked it immensely, but I think this time I'm gonna use more chicken and whatnot to balance out the beans more. (I thought there were too many beans, but that may be because I don't like eating a lot of beans.)

Does anyone have any chicken tortilla/enchilada soup recipes that are really good?

[Lunchbox]

I have been really into Mexican food lately, echoing Linds' request.

[Slick]

Special Occassion Cake Project!

[Barmymoo]

What kind of cake is that? I really really hope it is triple-layered chocolate with white layering like the decoration suggests! And is the tiny cake also cake, or icing all through?

It looks great, hope it goes down as well!

[Slick]

it was a 7.5 out of 10 which I was quite happy with. Honestly I think it could be worth more, but they were marking super-hard and super-critically and there are specific things for working with fondant that they marked on that we didn't really know that well. I got lots of constructive feedback on things that would bring each element up over the top.
The fake cake on top is actually hollow, just fondant. The cake on the inside is just styrofoam because that is what we use to practice on.

(also the chocolates are legit dipped in chocolate, they were so tiny but it wasn't as hard as I thought)

like, the border danishes should have been maybe 2/3rds to 1/2 the size they were, and both them and the bitty-baguettes could have been painted with an alcohol/food colouring mix to make them looked baked out, my royal icing for flooding was too thin (so the white inside collapsed instead of staying tall and round), the tiny cake shouldn't have been centered (look at picture 2 there, it obscures all those pretty breads), the rope was note perfectly uniform in size and it wasn't spiraled perfectly regularly, and that gives us five things wrong which I guess docked my five half-marks.

It was all good experience!

[Johnny C]

What am I putting a lid on?

holy shit! i confused your av with sirjuggles'. put a lid on everything you make liz

[Spluff]

if you liked it you shoulda put a lid on it

[Liz]

I am planning on baking a pie today. Should I put a lid on it?

[Slick]

If by lid you mean top crust, probably but not necessarily, depends on the pie.

[Papersatan]

If you liked it, then you should have put a lid on it. 

[Barmymoo]

Retrospective baking advice is no advice at all.

[Papersatan]

Don’t be mad once you see that he want it

[Liz]

Oh Kat I love you. Really I do.

[Lines]

Bahaha, Kat, you rock. Also, James, is that cake on the cake a lie?



Also also: I still want a chicken tortilla/enchilada soup recipe!

[Lines]

So I made my chili (it was delicious) and I also made guacamole (it was fantastic). I have become to love garlic in my guacamole so much I think it tastes weird without it. Any of you guys have any special ingredients you like to put in guac?

A basic rundown of my recipe is: avacado, onion (preferably red, but white is ok too), lime juice, cilantro, tomato (salsa if I don't have any), and garlic. I just chuck things in until it tastes right and as long as I don't overdo the onion or lime juice, it's just fine.

[Lunchbox]

I just made guac for lunch! It was delicious.
My guac recipe is pretty much the same as your except cilantro is expensive and we don't have a herb garden. And I don't put garlic in because I think the taste is magnificent without it. Oh, also, lots of freshly ground black pepper.

[SonofZ3]

Holy shit, make this mousse- (you NEED a hand held electric mixer, or a counter top mixer)

5 egg yolks (just the yolks!)
1 cup heavy cream
1/4 cup powdered sugar
1 cup milk chocolate morsels
1 cup heavy cream (you use each of the cups of cream in different stages, so I listed them as two ingredients)

Seperate 5 egg yolks into a bowl. Beat on high setting approx 3 minutes until thick. Slowly add 1/4 cup powdered sugar while beating.

Heat 1 cup of heavy whipping cream in saucepan over medium-low heat. Do not boil. When hot, add 1/2 heated cream to egg and sugar mixture, stirring or beating until combined.

Pour egg/sugar/cream into the saucepan with the cream on the stove. Stir until combined.

Slowly add 1 cup of morsels. They will not combine completely in the pan. Stir until morself are completely melted, then transfer back into your original bowl. use electric mixer to beat thoroughly, until completely combined. Refrigerate for 2 hours.

Beat second cup of cream on high speed until thick and fluffy, slowly beat in refrigerated mixture until fluffy. Separate into small bowls and refrigerate until serving.

[Slick]

Rather than beating the one mixture into the other, try gently folding it in with a whisk or spatula. Will give you more volume and lightness. As well, you could try keeping those egg-whites and whipping them up to medium-stiff and folding them in too when you're folding together the whipped cream/chocolate (a little bit at a time). The whites will be uncooked but that's fine and I think you'll appreciate the effect.
Might need to add some gelatine but I think you'd be fine.

[Johnny C]

better bread picture



bread

e: edited for actual bread picture. sorry y'all.

[Inlander]

Are you complaining about breaders again?

[Johnny C]

fucking breaders

[Inlander]

Hey Johnny

maybe

in ten years time

if neither of us has found someone to bread with

maybe

maybe we should bread with each-other

[imagist42]

I feel a little whorish because if that had fewer line breaks it would be my sig-quote.

[Alex C]

I have some extra cash (in my mind it is Steak Money, proper noun status) but I can't decide between a couple of ribeyes or a couple of t-bones or a mix of both or even if I should just use the extra money to try making something else that'd be awesome.

Help me with my first world problems.

[Johnny C]

roast a tri-tip