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Re: Today I Made:

Posted: Fri Mar 01, 2019 5:57 am UTC
by Bakemaster
The idea of "fudgey brownies" and "cakey brownies" is only reasonable in a context where all brownies are at least somewhat of both.

The closer you get to either straight fudge or straight cake, the more certainly you have ruined your brownies. Just make fudge or cake if that's what you want.

I think people have stretched the definition past the point of reasonableness. It's like pizza, there are many styles but they're all pizza and they're all good styles if executed well. But there's truly borderline shit like that loaded tomato soup in a bread bowl they make in Chicago, or various pretentious flatbreads, or hateful cauliflower discuses, or

Re: Today I Made:

Posted: Fri Mar 01, 2019 1:44 pm UTC
by sardia
Bakemaster wrote:The idea of "fudgey brownies" and "cakey brownies" is only reasonable in a context where all brownies are at least somewhat of both.

The closer you get to either straight fudge or straight cake, the more certainly you have ruined your brownies. Just make fudge or cake if that's what you want.

I think people have stretched the definition past the point of reasonableness. It's like pizza, there are many styles but they're all pizza and they're all good styles if executed well. But there's truly borderline shit like that loaded tomato soup in a bread bowl they make in Chicago, or various pretentious flatbreads, or hateful cauliflower discuses, or

You watch your tone about my casserole pizzas. They are delicious despite not meeting your definition of pizza.

I do agree that cauliflower needs to stop pretending to be other food. It's good as the star, not as fake buffalo wings or pasta/rice.

Re: Today I Made:

Posted: Sat Mar 02, 2019 3:44 am UTC
by Sungura
Took PAstryChef recipefrom last page.
Eliminated granular sugar
Halved brown sugar
No PB
No chips choc or pb

Added maple syurp
Added cinnamon
Added vanilla
Extra peacans

Bam. Breakfast cookie.

And ended up added in some choc chips for half the batch to apese the “every cookie must have chocolate” crowd.

Re: Today I Made:

Posted: Mon Mar 04, 2019 4:36 pm UTC
by Zohar
sardia wrote:You watch your tone about my casserole pizzas. They are delicious despite not meeting your definition of pizza.

Listen. They're delicious, but they're tomato casseroles.

I do agree that cauliflower needs to stop pretending to be other food. It's good as the star, not as fake buffalo wings or pasta/rice.

A big "Meh" on that. If someone can't eat a thing, let them eat another thing. It's how we started using lots of different grains, anyway.

Bakemaster wrote:The idea of "fudgey brownies" and "cakey brownies" is only reasonable in a context where all brownies are at least somewhat of both.

Sure? This is a description of a texture, and they can have textures leaning towards both. I agree if you like fully crumbly-dryish brownies (not in a bad way), might as well make some nice chocolate cake. Similar to how if you like cakey-doughnuts, just have cake. Yeast doughnuts are where it's at.

Re: Today I Made:

Posted: Mon Mar 04, 2019 5:10 pm UTC
by sardia
I'll just enjoy my apples then.
Spoiler:
Image

I brought salami and meat, Brie, and fig jam last month for my friends. Yesterday, they decided to one up me with a 3 cheese and meat plate. Have to step up my game for next time.

Re: Today I Made:

Posted: Tue Mar 05, 2019 1:53 am UTC
by pogrmman
A damn tasty beef stew. Instead of a traditional mirepoix, I used one of my personal favorites: a flavor base of celery, fresh jalapeño, and garlic (in a 1:1:1 ratio). After sweating all that with thyme and olive oil, I added beef, tomato, and mushroom and used a red wine vinegar/water mix as the liquid.

I probably could’ve let it cook down for longer than I did, but it’s mighty good. It’s wonderfully warm and savory, with a hint of spice. It’s like a normal beef stew, but with a noticeably lighter, brighter flavor without sacrificing the beefiness.

Re: Today I Made:

Posted: Sat Mar 09, 2019 1:31 am UTC
by PAstrychef
Pasta with sausage and peas in a garlic cream sauce and steamed asparagus.
Yesterday I made shrimp curry with rice using a kind of rice new to me-sona masuri. It’s a medium grain, fairly low in starch. I’m going to freeze most of it and get a bag of basmati as well.

Re: Today I Made:

Posted: Mon Mar 11, 2019 2:29 pm UTC
by Zohar
A bunch of stuff! Made pasta with peas and blue cheese sauce on Friday. Made a pineapple salsa and black beans for quesadillas as well as red beans and rice yesterday.

Re: Today I Made:

Posted: Tue Mar 12, 2019 4:07 am UTC
by sardia
Went grocery shopping for red beans & rice. The entire selection of smoked pork shoulder & pickled ham hocks has been removed to make room for Irish Corned beef. Damn you Irish holidays. I wanted creole food, not crud from across the pond.

Re: Today I Made:

Posted: Tue Mar 12, 2019 2:29 pm UTC
by Zohar
You could make a heretic vegetarian version like we did.

Re: Today I Made:

Posted: Tue Mar 12, 2019 6:44 pm UTC
by freezeblade
Today I made: Scones for the office, currant and bergmont. The bergmont was twofold, Candied peel, and a sugar infusion (Just strips of zest stuck in some sugar, how you'd make vanilla sugar). It got rid of the bitter from the pith, and was absolutely amazing! I'll be making a larger batch soon I think.

Re: Today I Made:

Posted: Thu Mar 14, 2019 6:55 pm UTC
by Sungura
Happy Pi Day
First is sweet pie.
Next up will be I think im gonna do a big curry pie.

Re: Today I Made:

Posted: Thu Mar 14, 2019 7:49 pm UTC
by Zohar
Happy pi day! Planning to make some blueberry pie tonight. Remembered one of our friends was told to avoid gluten - is there an easy replacement for pie crust I can put in a ramekin for an individual mini-pie-ish thing?

Yesterday I made the pie dough, I made pasta in pesto-bechamel sauce, and grilled cheese to go with tomato soup again.

Re: Today I Made:

Posted: Thu Mar 14, 2019 7:58 pm UTC
by Angua
If you have access to any alternate flours to wheat flour, a crumble crust would probably work well?

Re: Today I Made:

Posted: Thu Mar 14, 2019 8:03 pm UTC
by sardia
Zohar wrote:You could make a heretic vegetarian version like we did.

Unfortunately I did not, but apparently my coworker is a heretic. She makes red beans & rice without any meat or meat substitutes.

I tried using a cured pork shoulder from some East European cured meat, and it's awful. Meat is stringy and lacks connective tissue/gelatin. I'll stick with smoked ham hocks and pickled pork. I should have done more prep before starting, almost burned my andouille sausage. Lastly, they really should adjust recipes to account for how ingredients are packaged. Grumbles about 12 oz sausage when the recipe calls for 16oz.

Re: Today I Made:

Posted: Thu Mar 14, 2019 8:07 pm UTC
by Angua
I'm really sorry, but I can't read 'red beans and rice' seriously.

Rice and peas!!!
Yes, we know they are actually kidney beans, but that's the name of the dish

Also, I often make rice and peas without meat? Depends whether I'm making everything in the same dish or not.

Re: Today I Made:

Posted: Thu Mar 14, 2019 8:33 pm UTC
by Zohar
Is rice and peas the same thing as Cajun red beans and rice? Or are you referencing something similar that's popular for your culture?

Re: Today I Made:

Posted: Thu Mar 14, 2019 9:03 pm UTC
by Sungura
I just buy the premixed GF flour at the store. Dont use one that has bean flour in it those taste nasty.

If you want a more fun to cook with alt flour, crumbles with almond flour work well. It has a nice flavour for pies and cookies! Usually about the same or cheaper than the gf flour mixes I find.

1 1⁄2 cups almond flour
2 tablespoons sugar
1⁄4 teaspoon salt (omit if using salted butter)
1⁄3 cup unsalted butter, melted

Is a recipe Ive used for a crummy crust. I really enjoy almond flour. Nutty flavour works great with most fruits for pies n such and chocolatey type cookies.

Re: Today I Made:

Posted: Thu Mar 14, 2019 9:08 pm UTC
by Angua
It appears to be pretty much the same thing.

Re: Today I Made:

Posted: Thu Mar 14, 2019 9:24 pm UTC
by Zohar
I'll just see what GF flours we have at home. I'm pretty sure we have some.

Re: Today I Made:

Posted: Thu Mar 14, 2019 9:32 pm UTC
by Sungura
Curry pi!

Re: Today I Made:

Posted: Thu Mar 14, 2019 10:46 pm UTC
by freezeblade
Pie Cust is one of those recipies that works pretty well with non-gluten flours, I'm partial to the cup-4-cup brand, but have had good results from bob's red mill version as well.

I'm not making pie today, I know I should, but I'm making bagels!

Re: Today I Made:

Posted: Fri Mar 15, 2019 3:36 am UTC
by Bakemaster
I'm also a big fake, I didn't have time to make one so I commanded the wife to produce quiche and bought a pie from the grocery on my way home. But I will say this, peach pie with a scoop of banoffee pie ice cream on top is astoundingly good.

Re: Today I Made:

Posted: Fri Mar 15, 2019 3:55 am UTC
by sardia
Angua wrote:It appears to be pretty much the same thing.

https://en.wikipedia.org/wiki/Rice_and_peas
The origin appears slightly different, but similar end result(make a complete protein out of legumes & rice). It's a Caribbean style instead of the creole style, and most of the google pictures are much less saucy. Red beans & rice seems easier to acquire than the ingredient list for Peas & rice.

Sungura, no pictures of the pie cut for serving? How do we not know it's not an apple pie?

Re: Today I Made:

Posted: Fri Mar 15, 2019 4:08 am UTC
by Mikeski
Zohar wrote:Is rice and peas the same thing as Cajun red beans and rice? Or are you referencing something similar that's popular for your culture?

As a member of neither culture, I think of "red beans and rice" as the Cajun thing (kidney beans and rice, some sort of pork, onion/celery/bell pepper, seasoned with thyme, black pepper, and cayenne pepper), and "rice and peas" as the Afro-Caribbean thing (gandules/"pigeon peas" and rice cooked in coconut milk, spring onion, seasoned with thyme, allspice, scotch bonnet pepper, and ginger).

Re: Today I Made:

Posted: Fri Mar 15, 2019 4:45 am UTC
by Sungura
sardia wrote:Sungura, no pictures of the pie cut for serving? How do we not know it's not an apple pie?

Why would it be apple? I made a strawberry and a curry. Both turned out great and no soggy bottoms :D i plan to make more curry like that in future. I mean. The filling sans pie. First time i used coconut milk and that was delish. Also the first time i cooked cabbage at all much less use it in a curry.

Re: Today I Made:

Posted: Fri Mar 15, 2019 2:34 pm UTC
by Zohar
Blueberry pie turned out good (though we ate it still warm = a bit runny) and crumble apparently turned out fine. He was OK with having oats even if they're not a certified gluten-free type.

Re: Today I Made:

Posted: Mon Mar 18, 2019 6:51 am UTC
by Emirett
It was a difficul day. I made beef with broccoli, lemon garlic salmon and pizza with pesto

Re: Today I Made:

Posted: Mon Mar 18, 2019 9:09 pm UTC
by sardia
Made honey butter for copy cat Texas Roadhouse buns. The recipe was a bit of a Frankenstein. Most recipes assume crispy dinner rolls with a chewy interior. Or they assume 1 hour recipes or electric mixer.
1 tbsp dry yeast (Note 1)
55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
1/2 cup / 125 ml warm water (Note 2)
600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)
1 1/2 tsp salt
1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
50 g / 3.5 tbsp unsalted butter, melted and cooled
2 eggs, at room temperature, beaten with fork


Since I don't have a scale or a mixer, I used the trick old school pasta makers do, make a well and incorporate flour until the consistency is right.
Started off with a milk eggs flour recipe. https://www.recipetineats.com/soft-no-k ... ner-rolls/
That recipe went to hell. The dough was pretty wet, and I ended up adding a bunch of flour leftover from making a well as I was kneading the dough. I was getting tired from kneading, but the dough wouldn't form a window when tested. I gave up, and let it rise overnight in an covered oiled bowl.

Look at the dough the next day, and realize my yeast is instant instead of active. I also kept finding hard pieces of starch in my dough, felt weird while punching the dough down and rolling it into roll sized balls.
It turned out decent. The hard pieces of starch melted away, and the roll was soft, but kinda plain. Definitely needed the honey butter.

given the mess, I probably won't do this again until I get an electric mixer. I was surprised that I managed to get decent rolls out of this fiasco. Usually baking is an unforgiving world of exact measurements and suffering.

Re: Today I Made:

Posted: Mon Mar 18, 2019 11:03 pm UTC
by PAstrychef
Breads are much more forgiving than other baked goods. After all, people have been making some damn fine breads for thousands of years, and electric mixers are quite new.

Re: Today I Made:

Posted: Tue Mar 19, 2019 1:18 pm UTC
by sardia
PAstrychef wrote:Breads are much more forgiving than other baked goods. After all, people have been making some damn fine breads for thousands of years, and electric mixers are quite new.

Do you have a better recipe that's old school for a dinner roll? Because all the recipes today assume modern conveniences. I should pick one up if baking ever becomes a regular habit. But it hasn't gotten there yet for me.

Re: Today I Made:

Posted: Tue Mar 19, 2019 9:23 pm UTC
by freezeblade
Assume modern convenience in what way?

Any recipe can be done with just a big bowl, measuring cups (although it is much better to weigh ingredients), and your hands. In fact, I much prefer mixing most doughs by hand, unless it's some super-enriched dough like brioche or something (look up the french fold technique for tips on dough handling).

Re: Today I Made:

Posted: Tue Mar 19, 2019 11:07 pm UTC
by sardia
freezeblade wrote:Assume modern convenience in what way?

Any recipe can be done with just a big bowl, measuring cups (although it is much better to weigh ingredients), and your hands. In fact, I much prefer mixing most doughs by hand, unless it's some super-enriched dough like brioche or something (look up the french fold technique for tips on dough handling).

Electric mixers, accurate scales, flour that doesn't start with AP.
I agree with you, but try looking up recipes online. It's going to be mostly instant yeasts, electric mixers or fancy flours with special protein levels.
The way I made my rolls was pretty instinctual. Add 7.5 parts milk, butter and eggs to 10 parts flour, incorporate the well of flour until it's comes together enough to knead. Just found out you can knead into a bowl. I may look for a big bowl, and knead in that. I hated the cleanup after cooking.

Re: Today I Made:

Posted: Tue Mar 19, 2019 11:41 pm UTC
by freezeblade
I do the majority of kneeding in a big bowl (I've been on the lookout for an old "bread trough" or reproduction for a while now, bonus if it's a wood one, as it would begin to absorb my sourdough culture!). Only the last few folds, and the final shape take place on the counter. There's not actually much kneeding being done, as I use somewhere between the "french fold" technique and the "no-kneed" method that Lahey espouses, leaving the dough to develop over the course of the bulk ferment, though letting the dough rise a bit, and giving it a few slap-and-folds in the bowl every half hour or so, until the dough feels right.

Really the only modern convenience that I use is a scale, as I really feel that to be consistent or serious by any means about bread baking, you need to weigh your ingredients. I also use this as a litmus test for online bread recipes, if it doesn't use weight measurements, it's not a serious recipe, and I'll look elsewhere (Unless it's historic, but even then, scales were a thing).

If you read enough bread books, or do enough baking, you'll realize it's really all about ratios (baker's math), and you can build a recipe from scratch as long as you know where you desire to go with a recipe. Here's the ratios I'd likely shoot for if I was making dinner a batch of buttery, soft dinner rolls (If you don't understand the ratio shorthand, all percentages are put as a percentage of flour weight, so in the sugar example, if you use 400g of flour, you'd use 10% of that, or 40g of sugar)

100% flour*
60-65% milk (scalded and cooled)
15% butter
10% sugar
1.8% salt
1-2% yeast**

For a richer dough, I'd probably toss in about 5-10% egg, depending on my mood. maybe just the egg yolk, keeping the white for an egg wash before baking.

I feel like I'm just rambling, but baking bread is really all about the method and understanding your ingredients, than it is "recipes." I never follow a found recipe as written, instead focusing on the percentages/ratios of that recipe, and rebuilding from scratch based on how much dough I need, based off the percentages and ratios.

*I would suggest "AP" on the stronger-end, meaning around 11% protein. This would include King Arthur AP, Bob's red Mill AP, or the Gold Medal "Better for bread" flour. If stronger bread flour is used, like King Arthur Bread flour (which clocks in at ~13% protein) mix half-and-half with a soft AP flour like Pillsbury, White Lilly, or similar. I could write a whole thing on flours brands and protein content, but that's for another day. Of note, the higher the protein, the more liquid you'll need in the dough to reach the same consistency.

**This depends how hot/cold it is in the kitchen, and how soon I need the rolls. I would likely do a preferment (poolish)the night before, or a sourdough culture, but that's a bit more advanced.

Re: Today I Made:

Posted: Wed Mar 20, 2019 9:19 pm UTC
by Sungura
Egg and sausage casserole
Lemon and blueberry crumble
For ostara :)

Re: Today I Made:

Posted: Fri Mar 22, 2019 5:42 pm UTC
by Sandry
Made a bunch of green curry and also a roasted vegetable frittata with fake sausage in.

In doing so, I have pretty much entirely cleaned out my fridge - I have literally nothing in my veggie drawer right now, and aside from condiments I think I have a small amount of cheese and about three eggs. This was largely the intention, but it's also weird. Meanwhile I'm supposed to get together with a friend to do cooking this weekend. Guess I'll have a lot on my shopping list first!

Re: Today I Made:

Posted: Sun Mar 24, 2019 10:12 pm UTC
by Sungura
Pancakes. I had dreams about pancakes and woke up wanting some. So I made some. Note to self, gf flour mix makes fine pancakes, no issues.

Re: Today I Made:

Posted: Mon Mar 25, 2019 3:59 am UTC
by sardia
Sungura wrote:Pancakes. I had dreams about pancakes and woke up wanting some. So I made some. Note to self, gf flour mix makes fine pancakes, no issues.

What's your syrup of choice? I found a Crown brand that had 2 vanilla beans inside the bottle. The beans themselves cost more than the syrup, so I immediately snatched them up.

Re: Today I Made:

Posted: Tue Mar 26, 2019 11:39 am UTC
by PAstrychef
Palak paneer and tandoori spiced chicken, but the spinach was way too dry so I’m going to fix it today, or else use it as stiffing in a baked squash. It also wasn’t very spicy-using a Madhur Jaffrey recipe from online and it just didn’t pop well for me. Probably time for fresh garam masala.

Re: Today I Made:

Posted: Tue Mar 26, 2019 4:42 pm UTC
by Sungura
sardia wrote:
Sungura wrote:Pancakes. I had dreams about pancakes and woke up wanting some. So I made some. Note to self, gf flour mix makes fine pancakes, no issues.

What's your syrup of choice? I found a Crown brand that had 2 vanilla beans inside the bottle. The beans themselves cost more than the syrup, so I immediately snatched them up.
uhm. whatever is on sale? i think i have log cabin right now or something like that? i eat pancakes maybe once every few years