spittingimage
hawwwk-ptui
- Joined
- Sep 21, 2018
- Messages
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And not even the courtesy of a reach-around.It's the rubber gloves for you matey!
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And not even the courtesy of a reach-around.It's the rubber gloves for you matey!
Add the water before you let it sit to activate the yeast.I'm baking my own bread because everything in Sweden, including the bread, is waaay too salty for me. Usually bread recipes are supposed to be followed to the gram (use a scale, not a volume measure!), but I needed a comparably healthy bread recipe for lazy incompetents: ridiculously simple and very forgiving. This is what I came up with.
- Mix 1 kg of whole wheat flour with 14 g of dry yeast and two or three pinches of salt in a big bowl. (Here, this means buying one pack of flour and two packs of yeast and just putting it all in).
- Let sit for ten minutes (to activate the yeast, apparently; that's what it said on the package)
- Add 600 ml of a 1:1 water-milk (or water-soy milk) mixture.
Thanks! Makes more sense that way, too.Add the water before you let it sit to activate the yeast.
I don't know, man.Thanks! Can I sub garlic power for garlic clove?
I am sure that will be fineThanks! Can I sub garlic power for garlic clove?
Garlic powder really works better in drier applications (garlic bread) or long damp cooking (braise). I dunno how much flavor you’d get out of it in a quick fry like that. Also be careful cuz it might burn.Thanks! Can I sub garlic power for garlic clove?
I want to make some now, but I fear I may break your pristine track record if I do.Artery Furring Stilton and Walnut Pate
8 oz Stilton (or other hard blue cheese)
8 oz Walnut pieces (halves are fine, but need more chopping)
8 oz Full fat cream cheese
2 dessert spoonfulls of mayonnaise (full fat, I mean low fat seems a bit pointless at this point)
1 dollop of single cream
Grate the stilton
Chop the walnuts into small pieces 5mm or so.
Use a fork to mix the stilton and walnuts.
Add cream cheese and mix thoroughly.
Add mayonnaise and mix thoroughly
Dollop on cream and mix. Texture should be semi firm, slightly more viscous than cream cheese.
Ready to serve; ideal on toast, bread, crisps, or with celery or batons of raw pepper or carrot if you want to fool yourself you are being healthy.
This has been a feature at friends and family events for years. No heart attacks yet...
Your taste buds will thank you. I think they should have priority over your cardio vascular systemI want to make some now, but I fear I may break your pristine track record if I do.
I'm sure they will. As a suggestion, try having tuna mixed in with a glob of this as a dressing on a baked potato. Tuna and stilton go nicely together. They're a bit overpowering for pasta sauces but work with baked potatoes if you don't overdo it.Your taste buds will thank you. I think they should have priority over your cardio vascular system
I am vegetarian, but thank you for the suggestion.I'm sure they will. As a suggestion, try having tuna mixed in with a glob of this as a dressing on a baked potato. Tuna and stilton go nicely together. They're a bit overpowering for pasta sauces but work with baked potatoes if you don't overdo it.
However, my extensive collection of stents and bypass grafts says no.
Twice-Baked Potatoes.I need help finding the proper name of a potato-based dish. In my house we always called it baked potatoes, but people outside the house look alarmed when I offer to make it and ask if potatoes are the only part of the dish.
To make this, you take a reasonably sized potato and stab it. then you bake it in the oven until it's cooked through. Cut a flap on one side, scoop out the potatoey centre and mash it with sour cream, bacon bits and herbs. Scoop it back in, cover it with grated cheese and grill for five minutes so the cheese melts.
I’d call that a “stuffed potato”, but “loaded baked potato” seems to be what the cool kids say.
Next year's supply of cumquat liqueur got together today!
View attachment 48581
Makes two bottles (fifths).
- 1 litre sipping rum (or brandy)
- 16 cumquats with wholly intact skins (about 90 g)
- 96 cubes of white sugar (432 g)
Over the next eight weeks the sugar cubes will dissolve in the rum, producing a layer of saturated syrup at the bottom of the jar, with a layer of spirit on top of it. It is important that the layers not be disturbed. The cumquats will float above the layer of syrup, surrounded by spirit, and osmosis will draw alcohol into them. Over about eight months the sugar will diffuse through the column of spirit, causing the fruit to float to the top. There, unable to rise any higher, they will in time become surrounded by syrup. Osmosis will draw alcohol and water out of them, extracting essences from the zest. The fruit will shrivel and sink. When they reach the bottom the liqueur will be ready to serve.
For this trick to work you have to use fruit with wholly intact skins. It is best to pick them with scissors or secateurs.
Not necessarily.So a non-secateur would be the wrong instrument to pick them with?
This sounds like a chapter from an Anthony Bourdain book.I am trying to make a lemon-myrtle Bavarois for tomorrow night’s dessert. So far I have picked leaves from the wrong tree in the darkness once, locked myself out of the house without my keys once, boiled the milk over once, put a white in with the yolks while separating eggs once, curdled the custard once, and cleaned up dog vomit three times. I am strongly tempted to call my guests for tomorrow and tell them I have covid.
Robbed any ancient temples lately? Defiled any altars? Kicked a puppy?I am trying to make a lemon-myrtle Bavarois for tomorrow night’s dessert. So far I have picked leaves from the wrong tree in the darkness once, locked myself out of the house without my keys once, boiled the milk over once, put a white in with the yolks while separating eggs once, curdled the custard once, and cleaned up dog vomit three times. I am strongly tempted to call my guests for tomorrow and tell them I have covid.
I need help finding the proper name of a potato-based dish. In my house we always called it baked potatoes, but people outside the house look alarmed when I offer to make it and ask if potatoes are the only part of the dish.
Thats what my wife would call twice baked potatoes.I need help finding the proper name of a potato-based dish. In my house we always called it baked potatoes, but people outside the house look alarmed when I offer to make it and ask if potatoes are the only part of the dish.
To make this, you take a reasonably sized potato and stab it. then you bake it in the oven until it's cooked through. Cut a flap on one side, scoop out the potatoey centre and mash it with sour cream, bacon bits and herbs. Scoop it back in, cover it with grated cheese and grill for five minutes so the cheese melts.
I am trying to make a lemon-myrtle Bavarois for tomorrow night’s dessert.
Fuck yeah Doppelbock
Also known as BBQ Sprite.
I've been drinking Dr. Pepper on weekends lately. It's actually pretty good.
Ah, Dr Pepper. The soda that claims to have tons of flavors when it’s just one flavor: prunes.
I've been drinking Dr. Pepper on weekends lately. It's actually pretty good.
Really? I tried it once and decided it tasted like a bunch of cherries took a shit in my mouth.Ah, Dr Pepper. The soda that claims to have tons of flavors when it’s just one flavor: prunes.
That was EXACTLY my impression as well but I could never quite articulate it. Thank you.Really? I tried it once and decided it tasted like a bunch of cherries took a shit in my mouth.
Tastes exactly like prunes to me.Really? I tried it once and decided it tasted like a bunch of cherries took a shit in my mouth.