Cooking

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fluffy
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Re: Cooking

Post by fluffy »

jb wrote:
Wed Jan 20, 2021 6:19 pm
Need to try again, though I’m not sure I have enough flour. We are way from home, dodging the inauguration, at a rental house.

Ah, I was wondering about that dodgy stove. I don't remember what your kitchen looks like but I was sure it was nicer than that.
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Re: Cooking

Post by jb »

Yeah it’s a nice place but the cooktop stove and fridge are LITERALLY from the 80’s. They work ok though. All electric so not much to go wrong.
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Re: Cooking

Post by crumpart »

I think I’ve only had black pudding once in my life before, so don’t have a lot to compare it to, but we just tried a vegan black pudding from the shops and it was delicious!
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Re: Cooking

Post by fluffy »

If black pudding is coagulated blood, would vegan black pudding be coagulated carrot juice?
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Re: Cooking

Post by jb »

Tonight I baked some bread following a recipe Jim Tyrrell posted on Instagram, and it turned out like some kind of weird lobster I think. Is this because he lives somewhere in like New England or what
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Re: Cooking

Post by owl »

A... lobster, you say?
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Re: Cooking

Post by jb »

owl wrote:
Tue Feb 02, 2021 9:42 am
A... lobster, you say?
Well, yeah. Like, what other things shaped like that do people eat?
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Re: Cooking

Post by owl »

Oh I don't know, but I was thinking your bread would probably go well with a lobster aspic

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Re: Cooking

Post by crumpart »

It appears I no longer have photos of the “lobster shaped” gingerbread @gizo’s lovely wife made for us in ...2013? What a shame. It was glorious.
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Re: Cooking

Post by jb »

Oven “fries”. Mmmmm.
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Re: Cooking

Post by fluffy »

Some things from the last few weeks:

beef burgundy pie
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marinated tofu and kimchi soba
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flat iron steak and potato
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steamed hams (suspiciously like the ones they make at White Castle)
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also lots of kale salad (not shown)
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Re: Cooking

Post by jb »

Pan seared chicken breast with roasted radish, butternut squash, red potato, and yellow onion.
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Re: Cooking

Post by fluffy »

I like how every food can be made more fancy-sounding by saying it's "pan-seared"
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Re: Cooking

Post by fluffy »

Pan-seared steak tartare on a wheat boule, with tomato compote, aioli, and fermented pasture-raised milk and pickled cucumber. Served with a julienne of flash-cooked pommes confít.
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Re: Cooking

Post by jb »

I mean, it’s not tartare after you pan wear it tho y’know!

But yeah. I mean like, I stuck it in a pan and cooked it until it was done. Flipped it over a couple times. Dumped some butter in it.
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Re: Cooking

Post by fluffy »

yeah I mean nobody in their right mind would refer to french fries as "pommes confít" either, I'm just doing a thing
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Re: Cooking

Post by roymond »

fluffy wrote:
Sat Feb 20, 2021 7:00 pm
beef burgundy pie
Image
I, too, love that with a side of pan seared pearls.
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Re: Cooking

Post by fluffy »

Those are my pie weights :P
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Re: Cooking

Post by jb »

A mathematician's favorite baking tool
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Re: Cooking

Post by jb »

I couldn’t wait for Tuesday. Saco Saturday!
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Re: Cooking

Post by owl »

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Swiss chard, leek, ricotta, and Parmesan tart in an almond crust
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Re: Cooking

Post by jb »

I feel like there should be a little flag of some sort sticking up from that, owl
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