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Lunacy We all gotta eat, right? (Food Porn)

Whisper said:
One more thing- any recipes for a curry pie? I've never eaten one @Stevenski or @LesPlenty ?
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Sorry mate I eat em not make em :smile:. I wish I could but like pizza there are so many variations on a good pie as well. I think I need to head over to the Upper Crust on Saturday. With a menu like this I still go for the standard minced steak x 2 :lol:.

15179120_10154690083711358_4200853721002538280_n.jpg


Rather than have a cake for my birthday at work we have pies & sausage rolls for morning tea. A far better solution in my eyes.
 
@Stevenski It was a shot in the dark, but, I thought I'd put it out there. It's funny, sometimes recipes in a cookbook don't have the
depth of a home meal passed on. I haven't found very many curry eaters here, except my Jamaican friend, and she is
very protective of the recipes from her Father ( passed on).
@momofthegoons , I haven't made the Broccoli and Cipollini onion yet, possibly today.
 
Whisper said:
@momofthegoons , I haven't made the Broccoli and Cipollini onion yet, possibly today.
Click to expand...
The recipe says that there are 4 servings..... but let me warn you that it makes A LOT. And is a recipe easily cut in half.

I made bread again last night and had a much better time with it. I used the amount of flour/salt/yeast called for, but cut the water to just under 1 1/2 cups. The dough was much easier to manage and the rise was much better as well.
 
momofthegoons said:
The recipe says that there are 4 servings..... but let me warn you that it makes A LOT. And is a recipe easily cut in half.

I made bread again last night and had a much better time with it. I used the amount of flour/salt/yeast called for, but cut the water to just under 1 1/2 cups. The dough was much easier to manage and the rise was much better as well.
Click to expand...
I started weighing all my ingredients now. Surprised at how much of a difference it makes.
Trying scooping a cup of flour straight out of the bag and weigh it, then sieve some flour until you get a cup and weigh it.

Food is medicine.
Medicine is food.

Happy Fried day.
 
@Greyhair How long have you been weighing your ingredients? I am seriously considering doing the same thing. Anyone have
a decent scale, that you'd suggest? I've been looking, there are so many and sometimes, not so accurate.

@momofthegoons I made the Cippolini and Broccoli Salad. It was good, but, I agree a lot of salad!

Has anyone here, heard of Crack Cake? Simple, from a box with added goods. It taste better than it reads.

https://www.rosalynndaniels.com/how-to-make-crack-cake/

I first ate this at a benefit, for a woman who lost her husband. It is delicious.
I just made it for family and the top of the cake didn't release. So, use caution.
Hey! We ate it anyway, my family can handle less than perfect. If we waited for perfect, we would starve!
You see, if done properly the crust is crunchy in sweetness.
I know! Pictures! At some point in time, a new phone will be purchased, and then I will comply.
Happy Weekend, gang!
 
I always use bakers percents for dough recipes, it's definitely the way to go if you want consistency with your bakes. I use a couple different scales, I use a 1g resolution scale for water and flour, then a 0.01g resolution scale for things like yeast, malt powder, salt, etc.
 
We like to do a veggie based meal once a week or so... and it's often a pasta dish. Last night, I made a spring vegetable pasta. Doesn't look like much, but the flavor profile is amazing because of the sauce that's made by rendering down zucchini and garlic in olive oil (with hot pepper flakes) for a sauce. Then you add asparagus and peas.... then a splash of lemon juice and chives, Pecorino Romano cheese, marinated tomatoes and torn mint leaves. Really a yummy dish.

IMG_5298.jpg


On another note..... I am going to be hosting a traditional Danish Smorebrod in two weeks and am trying to re-create the rye bread that's always served for this. I grew up on this bread and you just cannot find it in any store. You'll find similar looking bread... but it's just not the same. Finding the ingredients has proven to be a problem though. I can't find cracked rye anywhere locally and had to buy whole rye online and plan to put it in the food processor. Even finding stoneground rye flour was a problem. I was gobsmacked. Doesn't anyone make rye bread anymore?

Anyway this is the recipe I'm making. I've got the starter going and it should be ready on Wednesday. Hopefully the other ingredients I've ordered get here by then. This is going to be one expensive loaf of bread... :shakehead: I'm hopeful I can find some local sources before I want to make another.
 
I remember after 9/11 when they had suspended all air flights. I would make rye bread, and it smelled so good.
There was something so comforting in the whole process. Warm and crusty, butter melting on fragrant rye.
I had found a darker type of rye flour, not as dark as the recipe above. I hope this comes out good, I'm curious to
see it. We pretty much only eat rye bread and Italian, and of course, we had rye last evening with Sauerkraut,
pierogies, pork, and kielbasa.
Were you a chef in another life? You sure put out some massive dinners. But, what some perceive as work ,
other find their peace, in such activities. Nothing pleases like food made with love. I know we will all be rewarded with
Mom's Food Porn, in a couple of weeks.
 
-dab8- said:
Mmmm... I had an octopus appetizer at a local brewery that was phenomenal. I tried to recreate it and it was too chewy. I just can’t find a good recipe for how to prepare it. Someday...
Click to expand...

Octopus is tough to get right. While I was in Mexico, I was able to get it done well. The people eating with me told me that there were few restaurants that were able to nail it. It looks to me like sous vide is the way to lock it in.

momofthegoons said:
The recipe says that there are 4 servings..... but let me warn you that it makes A LOT. And is a recipe easily cut in half.

I made bread again last night and had a much better time with it. I used the amount of flour/salt/yeast called for, but cut the water to just under 1 1/2 cups. The dough was much easier to manage and the rise was much better as well.
Click to expand...

Sorry, I've been gone for several weeks and I'm way behind. How was the crust when you backed off on the water? I would think that's where you might take a hit.

Whisper said:
@Greyhair How long have you been weighing your ingredients? I am seriously considering doing the same thing. Anyone have
a decent scale, that you'd suggest? I've been looking, there are so many and sometimes, not so accurate.

@momofthegoons I made the Cippolini and Broccoli Salad. It was good, but, I agree a lot of salad!

Has anyone here, heard of Crack Cake? Simple, from a box with added goods. It taste better than it reads.

https://www.rosalynndaniels.com/how-to-make-crack-cake/

I first ate this at a benefit, for a woman who lost her husband. It is delicious.
I just made it for family and the top of the cake didn't release. So, use caution.
Hey! We ate it anyway, my family can handle less than perfect. If we waited for perfect, we would starve!
You see, if done properly the crust is crunchy in sweetness.
I know! Pictures! At some point in time, a new phone will be purchased, and then I will comply.
Happy Weekend, gang!
Click to expand...

My wife and I have arguments about this. She doesn't believe that weighing out ingredients when baking makes a difference. It absolutely does. To me, baking is a science and cooking is more of an art (certainly with science thrown in, depending on what you're doing...but it can be more forgiving than baking).
 
Last edited by a moderator:
Mr Mellish said:
Octopus is tough to get right. While I was in Mexico, I was able to get it done well. The people eating with me told me that there were few restaurants that were able to nail it. It looks to me like sous vide is the way to lock it in.
).
Click to expand...

I have a sous vide set up. Might have to give that a try.

Completely agree about cooking vs baking being art vs science, allowing for a bit of crossover.
 
-dab8- said:
I have a sous vide set up. Might have to give that a try.

Completely agree about cooking vs baking being art vs science, allowing for a bit of crossover.
Click to expand...

I had seen this video (below), which introduced me to the idea. When I did a Google search to see if I could find this video, there were hundreds of web pages devoted to sous vide and octopus. Looks like a well known use of the sous vide (shows my ignorance...).

 
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