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  #1861  
Old 06-10-2015, 11:24 AM
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Doing a test run on a dessert because I am not at all a pastry chef. I made flan with meyer lemon ash, lemon sorbet, and smoked salt. Crappy picture, but whatever.

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  #1862  
Old 06-10-2015, 11:34 AM
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How did it taste?
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  #1863  
Old 06-10-2015, 11:36 AM
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Flan-y and lemon-y, like I wanted. I'm pleased with the flavors, for the most part. Flan is one of the simpler desserts to make.
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  #1864  
Old 06-10-2015, 01:26 PM
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I've never heard of lemon ash before, what does it taste like? I assume it's not a burnt taste but I'm having trouble imagining it.
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  #1865  
Old 06-10-2015, 03:23 PM
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It's charcoal made from lemons. It retains a slight lemon flavor but has a bitterness and smokiness to it as well. Not something you'd want to use beyond garnishing.
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  #1866  
Old 06-26-2015, 05:44 PM
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I made a grilled cheese sandwich today with Beecher's No Woman (after the Bob Marley song. It's their Flagship Cheddar with Jamaican jerk spices), mango and avocado on Dave's Killer White bread (real butter of course).

Enjoyed it with an ice-cold lemonade. Perfect summer lunch.
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  #1867  
Old 06-29-2015, 05:03 PM
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I dropped by a local Asian Market Friday night to pick up a variety of items, mainly sauces and other seasonings; but while I was there I got it into my head to try making a more elaborate dish.

Years ago I made dorayaki (kind of like a pancake sandwich with a sweet red bean paste filling) with the help of some roommates at the time. I can't recall what prompted us to try making it, but I remember it was pretty tasty.

The market had precooked anko paste in small tins along with the dry red (azuki) beans. Considering the price difference I opted for the dry beans. I'd cooked them all those years ago and remember it being fairly straight forward if a bit time consuming.

Rather then pancakes this time I thought I'd try a recipe someone had linked to me to make mochi from sweet rice flour, it seemed straight forward enough... I'd then use the mochi and anko to make daifuku; the little filled pastries you sometimes see with flings like green tea ice cream or the like at sushi restaurants.

The beans were easy enough to cook, just took two hours of simmering to get soft and then adding a heap of sugar to sweeten.

The mochi proved more difficult. It required first mixing about equal parts water and flour into a loose dough, then steaming the dough for 20 minutes. After that you poured the dough into a pot on medium heat and incorporate sugar while stirring constantly. The recipe called for a 2 to 1 ratio of sugar to flour. Since I started with a cup of flour I had to try to integrate 2 cups of sugar.

Unfortunately on this first attempt I didn't keep the pot hot enough and when I eventually poured the dough out onto a sheet to cool I pretty quickly discovered the sugar wasn't integrated and the dough had a grainy texture. I tried to heat it back up to incorporate the sugar properly but just ended up with something analogous to a giant sugar cookie when it cooled.

I tried a again but started with a 1/2 cup of the flour instead and made sure to keep the pot hot enough to have the sugar properly dissolve into the dough. This time when I poured it out the texture was smooth and the dough remained pliable after cooling, though rather sticky.

I then portioned it out and used it to wrap spoonfuls of the anko paste. The resulting daifuku where delicious though not very pretty; I wasn't very good at getting them to have consistent size or a uniform layer of mochi wrapping.

I still have a bunch of the akno paste left over so I'll probably make another batch of mochi or maybe some pancakes for dorayaki.
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  #1868  
Old 07-21-2015, 04:21 PM
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Cedar plank Salmon! So good, so easy!


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  #1869  
Old 07-21-2015, 05:37 PM
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10-mile hike today means fried chicken!! Rock has apparently confused them with the chickens from Wood Man's stage. Don't worry, Rock! They're already in human energy pellet form!

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  #1870  
Old 07-23-2015, 08:54 PM
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Default This grilled cheese sandwich is so fucking good!



Gruyere and sharp cheddar grilled cheese sandwich with jalapenos and spinach.
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  #1871  
Old 07-24-2015, 03:19 PM
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Yesterday I grilled some "chicken steaks" as they like to call them here (chicken fillets that still have the skin on) that were pre-seasoned, so I enjoyed some tasty garlic and onion flavored chicken for breakfast.

Then when I made lunch, I had salt and black pepper seasoned beef tips and a steamed vegetable medley.
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  #1872  
Old 07-29-2015, 01:26 PM
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lam boyger
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File Type: jpg 2015-07-29.jpg (83.0 KB, 18 views)
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  #1873  
Old 08-30-2015, 06:20 PM
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Shrimp, cucumber, and watermelon

Sauce is buttermilk, Greek yogurt, lemon, dill, salt, and the tiniest bit of garlic.
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  #1874  
Old 08-31-2015, 03:46 AM
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It wasn't today and it wasn't impressive, but lately the stir fries and quasi-instant curries (as in add ingredients yourself, as dry bars of condensed curry and water, boil and it's done in under 20 minutes) have been turning out better than usual in my new kitchen. I also think the rice I picked (a Thai rice) helped. Maybe I should start working with actual recipes. For now, I'm going to try to find some tomato sauce, red wine and some Italian noodles to whip up something nice.

Also, I have a microwave. Which is nice. For a change.
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  #1875  
Old 09-06-2015, 08:07 PM
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I slow cooked a pork butt and it didn't come out fucking terrible! In retrospect I probably could have double the amount of stuff that wasn't pork and it would have come out tasting more like the actual preparation I bought 5 different bottles of spices for but it's solid and fucking tender as heck. And it's not like I'm not going to get value out of cumin and chili powder going forward, I need to build my spice rack. I'm pretty satisfied with myself right now, I'd forgotten just how good it feels to cook a thing.
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  #1876  
Old 09-14-2015, 10:19 PM
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We've done two variations on lasagna recently that were fantastic.

The first was using zucchini slices instead of pasta (because the zucchini in our garden have become legitimately terrifying), the second was to make lasagna rolls instead!

I merged a bunch of different recipes but here are a few examples:

Zucchini lasagna:

Meaty:



Healthy:



Lasanga rolls:

Meaty:



Healthy:

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  #1877  
Old 09-19-2015, 05:59 PM
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Isn't that just a cannonoli though? Except a spiral instead of tube?

I made my first ever lemon cake. It tasted of nice:

https://goo.gl/photos/5qbu14chffXx22Xs7

Yeah I should have taken a pic before eating some.
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  #1878  
Old 09-20-2015, 12:02 AM
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Quote:
Originally Posted by MooMoo View Post
Isn't that just a cannonoli though? Except a spiral instead of tube?
Isn't cannoli a pastry? I thought it was a dessert...
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  #1879  
Old 09-20-2015, 09:59 AM
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I assume that MooMoo meant cannelloni not the pastry.
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  #1880  
Old 09-20-2015, 10:42 AM
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Never heard of that one, and man do those words look alike. Had to reread the sentence to see that it was a different word. But yup, same thing, just a lasagna noodle instead.
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  #1881  
Old 09-20-2015, 05:28 PM
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Both are fit, TBF.
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  #1882  
Old 09-21-2015, 06:25 AM
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All those lasagnas look fucking amazing, can I come to tea at your house
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  #1883  
Old 09-21-2015, 09:08 PM
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You eat lasagna at tea? I guess I really don't understand British tea at all...
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  #1884  
Old 09-21-2015, 10:29 PM
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You actually pour the tea over lasagna before you eat it, at tea time.
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  #1885  
Old 09-21-2015, 11:10 PM
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I have no objection to any of these ideas.
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  #1886  
Old 09-22-2015, 12:33 AM
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Quote:
Originally Posted by Bunk Moreland View Post
You actually pour the tea over lasagna before you eat it, at tea time.
Are you sure you're not referring to Japanese tea service there?
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  #1887  
Old 09-23-2015, 01:58 AM
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I had bagel pizzas with my tea today.
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  #1888  
Old 09-23-2015, 08:36 AM
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Breakfast
Lunch
Tea
Supper
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  #1889  
Old 09-23-2015, 10:19 AM
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Quote:
Originally Posted by madhair60 View Post
Breakfast
Lunch
Tea
Supper
No wonder Britain has an obesity problem.

Well, that and all the starchy pub food.
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  #1890  
Old 09-23-2015, 11:14 AM
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What about Second Breakfast and Elevensies?
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