Today I Made:

Apparently, people like to eat.

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Bakemaster
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Re: Today I Made:

Postby Bakemaster » Fri Mar 01, 2019 5:57 am UTC

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
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Re: Today I Made:

Postby sardia » Fri Mar 01, 2019 1:44 pm UTC

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.

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Re: Today I Made:

Postby Sungura » Sat Mar 02, 2019 3:44 am UTC

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.
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Re: Today I Made:

Postby Zohar » Mon Mar 04, 2019 4:36 pm UTC

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.
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Re: Today I Made:

Postby sardia » Mon Mar 04, 2019 5:10 pm UTC

I'll just enjoy my apples then.
Spoiler:
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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.
Last edited by sardia on Tue Mar 05, 2019 3:13 am UTC, edited 1 time in total.

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Re: Today I Made:

Postby pogrmman » Tue Mar 05, 2019 1:53 am UTC

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.

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Re: Today I Made:

Postby PAstrychef » Sat Mar 09, 2019 1:31 am UTC

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.
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Re: Today I Made:

Postby Zohar » Mon Mar 11, 2019 2:29 pm UTC

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.
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Re: Today I Made:

Postby sardia » Tue Mar 12, 2019 4:07 am UTC

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.

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Re: Today I Made:

Postby Zohar » Tue Mar 12, 2019 2:29 pm UTC

You could make a heretic vegetarian version like we did.
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Re: Today I Made:

Postby freezeblade » Tue Mar 12, 2019 6:44 pm UTC

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.
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Re: Today I Made:

Postby Sungura » Thu Mar 14, 2019 6:55 pm UTC

Happy Pi Day
First is sweet pie.
Next up will be I think im gonna do a big curry pie.
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Re: Today I Made:

Postby Zohar » Thu Mar 14, 2019 7:49 pm UTC

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.
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Re: Today I Made:

Postby Angua » Thu Mar 14, 2019 7:58 pm UTC

If you have access to any alternate flours to wheat flour, a crumble crust would probably work well?
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Re: Today I Made:

Postby sardia » Thu Mar 14, 2019 8:03 pm UTC

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.

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Re: Today I Made:

Postby Angua » Thu Mar 14, 2019 8:07 pm UTC

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.
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Re: Today I Made:

Postby Zohar » Thu Mar 14, 2019 8:33 pm UTC

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?
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Re: Today I Made:

Postby Sungura » Thu Mar 14, 2019 9:03 pm UTC

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.
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Re: Today I Made:

Postby Angua » Thu Mar 14, 2019 9:08 pm UTC

It appears to be pretty much the same thing.
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Re: Today I Made:

Postby Zohar » Thu Mar 14, 2019 9:24 pm UTC

I'll just see what GF flours we have at home. I'm pretty sure we have some.
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Re: Today I Made:

Postby Sungura » Thu Mar 14, 2019 9:32 pm UTC

Curry pi!
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Re: Today I Made:

Postby freezeblade » Thu Mar 14, 2019 10:46 pm UTC

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!
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Re: Today I Made:

Postby Bakemaster » Fri Mar 15, 2019 3:36 am UTC

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.
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Re: Today I Made:

Postby sardia » Fri Mar 15, 2019 3:55 am UTC

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?

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Re: Today I Made:

Postby Mikeski » Fri Mar 15, 2019 4:08 am UTC

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).

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Re: Today I Made:

Postby Sungura » Fri Mar 15, 2019 4:45 am UTC

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.
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Re: Today I Made:

Postby Zohar » Fri Mar 15, 2019 2:34 pm UTC

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.
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Re: Today I Made:

Postby Emirett » Mon Mar 18, 2019 6:51 am UTC

It was a difficul day. I made beef with broccoli, lemon garlic salmon and pizza with pesto


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