CUISINE

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Post by azriel on Wed May 20, 2020 11:12 pm

Awh, spotted dick & custard Smile don't forget the custard. And theres 'sticky willies' too Smile ( from the bakery, iced buns )

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Post by halfwise on Wed May 20, 2020 11:26 pm

"sticky willies". Rolling Eyes

I know we Americans are prudes. But , honestly.

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Post by halfwise on Thu May 21, 2020 2:25 pm

Equal amounts of whole wheat flour and corn meal.  A pinch of salt.  Buttermilk and an egg yolk. A drizzle of oil to prevent sticking.  Mix together.   Why an egg yolk?  Because you're beating the whites into stiff peaks to fold in to the batter so don't need baking powder.

Best pancakes ever, but they will fool you.  They seem already risen so you are tempted to flip them too early.  Wait for the bubbles.  Put the heat a little lower than normal because ordinary pancakes rise due to being heated, but since these are already puffed up it will be harder for the heat to transfer, so need a bit more time before flipping.  I may try a lid next time.

Butter and maple syrup.  Too anxious to eat to take a picture.

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Post by azriel on Thu May 21, 2020 6:56 pm

Oh my goodness, *slurp*, that sounds nice !

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Post by halfwise on Thu Sep 17, 2020 1:08 pm

Gotta say, I like this dude's style:

https://www.yahoo.com/lifestyle/roast-potato-hack-tiktok-baking-soda-102805915.html

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Post by Bluebottle on Fri Oct 02, 2020 12:51 am

This is pretty great, and soooo simple.

https://www.nrk.no/mat/tagliatelle-med-tomater_-bacon-og-ost-1.15073774

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Post by halfwise on Fri Oct 02, 2020 1:46 am

"Tagliatelle with a medium tomato, bacon and egg on toast"

Did I read that right?


Last edited by halfwise on Sat Jan 16, 2021 1:58 pm; edited 1 time in total

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Post by Amarië on Fri Oct 02, 2020 6:02 am

med = with
ost = cheese

It's too early in the morning. Pretend I said something interesting or... words... with... ... fun...

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Post by halfwise on Sat Jan 16, 2021 2:03 pm

Am I the only one who has made it over a half century on this planet before discovering that the secret to creamy scrambled eggs is you don't add salt until they are cooked?  Draws the water out and makes them rubbery.

I saw a recipe for the creamiest scrambled eggs ever, and they played up beating them with a whisk for several minutes to get air in there, and off hand mentioned you shouldn't salt them until later.

So I tuckered myself out whisking those damn eggs (with late salting), and they came out as advertised, but then thought maybe the whisking wasn't the real secret, so did them again with a light fork beating and late salting and still get velvety creamy eggs.

So that's the secret to not get nasty eggs but instead what you get in a hotel or restaurant.  About damn time I figured it out.

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Post by Pettytyrant101 on Sun Jan 17, 2021 12:05 am

{{ Scrambled egg kills my pots- if someone can tell me how to cook them without needing a blowtorch to clean the pot afterwards thatd be handy! Mad }}

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Post by halfwise on Sun Jan 17, 2021 1:31 am

Use a good amount of butter and LOW HEAT.

Heat enough to get the butter melted on medium low. Crack a couple eggs in a bowl and beat with a fork until uniform (DO NOT SALT).

Pour into the pan and start drawing the curds away from the surface. When nearly done (should take several minutes or the pan's too hot) throw in the salt, cheese, herbs, what have you in and stir a minute more, turning the heat off not long after throwing in the additions.

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Post by halfwise on Mon Jan 18, 2021 2:18 pm

I've decided I may as well make a video to show how to cook eggs without ruining the pan.  One thing I did wrong is I should have cooked my optional green onions a bit before throwing in the eggs, rather than the opposite.  Note that I cleaned the pan immediately after cooking.  Don't wait!


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Post by Pettytyrant101 on Mon Jan 18, 2021 5:55 pm

{{ Mmmm, so your saying my usual method of 'fuck it Ill fill it with water and leave it to steep for a week' is where I'm going wrong? Shocked Those do look tasty- cheese is always a good option Nod }}

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Post by halfwise on Mon Jan 18, 2021 6:10 pm

Oh you can soak anything off with time, but the main point is that if you cook them on low heat you both get better eggs AND a quick cleanup.  And my cast iron pots should not be soaked. No

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