What have you cooked recently?
I baked some bread today which turned out good. First time using a mix of regular and rice flour to dust the banneton. I've previously had problems with sticking even when using a lot of flour. Definitely a step in the right direction.
I also made some shakshuka for lunch. Always delicious.
Chicken stuffed w/ cream cheese and spinach in a blackberry wine/radish/butter sauce
Homemade ciabatta buns with chicken meatballs and coarse remoulade. I remember it as being surprisingly good.
Homemade gnocchi with pesto. Yes, this asshole forgot to wipe the rim of the plate.
Yeh, I know but the bread was still pretty warm. I prefer it to cool of almost entirely before slicing.
Pasta with salmon, vegetables and cream.
At home. I sit at a desk all day.
Cauliflower panna cotta with salmon roe.
Quads! I've considered staging somewhere just for the hell of it but I don't think I would make it or even want it as a regular job.
I'm just learning how to cook and am tired of frying shit.
Made a potato-sausage-onion-shrooms casserole with some cream and cheese on top.
Tastes quite bland but it is my first try and I did not blow anything up.
Looks pretty damn good!
I found some pizza pictures (1/3).
Mashed potatoes with homemade burgers filled with french mustard, caper, feta cheeze and hacked onions. Sauce made with japaneeze soy and lean cream. And some broccoli on the side.
I wich i had taken a picture because it not only looked good it tasted really good.
Here's the last loaf I baked. Waiting to shape some more dough right now.
oh okay, chopped would be a better term instead of hacked. i guess the lean cream would be called half & half here, labeling for dairy products seems a lot better outside of the USA.
your food sounds good, i was just slightly confused. googling "lean cream" just gave all these weight loss creams for fat people. no idea how that's supposed to work.
A roast beef sandwich with some pepper jack, fries, and bbq sauce
Not sure. I didn't come to 4chan or /ck/ for a while and now he isn't here any more, which is a shame cause he really knew bread. Same with Whoremel Niggaroni, who made some decent OC. Plus his candles were dope
Smoked pig ribs. Basted in homemade bbq sauce.
And a smoked lamb foreshank, shredded and ready to go.
Post recipe? Those are fucking gorgeous.
Hey OP, was in a thread you shared in a while back, can you break down pic related for me?
happy to see you still at it
2 loaves of gluten free french bread. Is there any way to get gf bread to have a proper crust? The insides are fine, but I want a nice, flaky crust and I am just not getting that.
2 cups Gluten Free All-Purpose Baking Flour +2 Tbsp
2-1/2 tsp Xanthan Gum
1-1/2 tsp Sugar
1 tsp Salt
2 tsp Quick-Rise Yeast
1 tsp Apple Cider Vinegar
2 Egg Whites
1-1/2 cups Water (warm)
doubled, though, to make 2 loaves. Have been making tons of breads and shit, and none have a proper crust.Is it even possible to do with GF breads? I can bake normal breads just fine.
My husband has Celiac disease. I am not doing this for funsies. And like I said, I can make normal, gluten-containing bread just fine. The issue is getting gluten-free bread to have the same sort of quality as breads before he got sick.
So you are kind of being an ass.
Well, the only thing that would really be making it rubbery is the gum, so just experiment, try just 1.5 tsp maybe. Seems like quite a rich bread too, so it will probably never go full artisan-loaf mode.
Try all the usual crusty bread tricks, like dutch oven or a tin of water for steam. Maybe shaping them better might help? They look a little lumpy and sad in your picture.
Might not even be worth the hassle. I've had a lot of great bakery and even store-bought gluten-free bread.
Thank you, I'll try that out. I'm not trying to do anything super special, I just want it to be a little less... that.
All store bought GF bread I've come across was dry and very dense, unfortunately. There's a bakery nearby that does only gluten-free bread, but they close weirdly early, unfortunately.
I made something my grandfather made all the time. We just call them dumplings but its similar to Spätzle. Took a cheap ass pan and drilled some holes in it, then you put in a flour/egg/water mixture into boiling water until firm. If you then let them dry a bit you can fry them until crispy and brown. I serve then with kraut and polish sausage.
It's a pretty common thing to eat for those of polish and german descent
I mix the ingredients together, let it ferment for at least 14 hours at room temperature, shape, final fermentation (~1 hour while the oven preheats to 270 degrees celsius), and then bake it in a cast iron pot for 27 minutes with the lid on and then 15 minutes without the lid.
I don't know the first thing about gluten-free baking but from a little research it very much looks like the Xanthan gum is causing this.
Chanterelles with onion, cream, and parsley. I start by putting them in the pan dry over high heat and letting them shed most of their water. If it's been raining and they're fresh this step is absolutely necessary. After a couple of minutes the excessive water will have evaporated and they start to catch. Now you add the butter and give them some color. Then comes the cream, parsley, and onion. The onion has been sauteed beforehand but if you're lazy just throw them in with the mushrooms.
Canned tomatoes, onion, red bell pepper, seasoning (mainly paprika and chili). Eggs, feta cheese and parsley. Very basic - that's why it's great for breakfast.
Brats were simmered for 30 min then fried in cast iron skillet with lard.
potatoes were cooked med low in cast iron with grape seed oil for 30 min, but I shoulda cut them smaller. The biggest pieces were still too raw. Most of the pieces were fine.
Eggs were cast iron med heat with lard.
Yummy yummy in my tummy!
I simply think he's Swedish. That would explain a lot.
ITT: We post stock pictures and pretend its our own/that we actually made it
Correct. I believe I've posted two images from the competition so far.
Same approach as already described (Jim Lahey no knead inspired). Substitute 1/3 part of the regular flour with semolina flour. Not strictly necessary but I try to shape the dough into a rectangle before the final fermentation.
Then I simply use a scissor to cut the dough into buns.
I just made crocodile filet for the first time since it was on discount, it's pretty much a chewier chicken.
pic related it's the crocodile
>2.5 dl cream (38%)
>2 pasteurized egg yolks
>1 pasteurized egg
>100 g sugar
>3/4 dl lemon juice
>zest of two lemons
>3 sheets of gelatine
>1/2 vanilla pod
Whip the cream until light and foamy (don't overdo it) and soak the gelatine in cold water. Beat egg, egg yolks, sugar and vanilla until frothy. Bring lemon juice and zest to a boil, remove from heat and let et rest 2 minutes. Dissolve the sheets of gelatine into the warm lemon juice and let it cool even further (like 30-40 degress celsius). Add 1/3 of the egg mixture to the lemon juice, mix, and mix it with the remaining egg mixture. Carefully stir the wipped cream into the egg and lemon mixture. Chill completely in fridge.
Skåne og Västra Götaland.
Thanks. I don't plan on participating this year - usually way too much work within a short time frame. Maybe one of the open rounds if they fit my schedule.
I was the first time I ever did pate-a-choux.
Shouldn't be too bad, just put whatever you want to season it on there while you eat it. Black pepper, WHITE pepper I almost always use in combination with black pepper. Salt is something else you could put on there, or any other seasoning you have. It'd probably be good with a couple drops of Louisiana Hot Sauce on each serving you eat
Depends where you live man. I'm French and here if you're lucky your best bet is from late april to late september, especially after a hot rain. You can find either chanterelles or girolles and they usually grow at the base of trees and where there is moss.
Careful not to mistake them with clitocybe though, these are toxic.
If time is of the essence you can usually buy them for around 15€/kg depending on the seller. If you can't get your hands on fresh ones there are always dried ones like pic related, I'm sure you can get some from amazon.
Pretty broad answer but I have no idea where you're from famiglia.
Just put my oat bread breakfast in the oven.
Simplest shit in the world
>100g oat flour/oatmeal mix
>pinch o' salt
Can't share a pic cause it's in the oven. Come at me for how bland and boring it is, it's still a million times more delicious than oatmeal and it still counts as /ck/
Ends up looking like pic.
I was actually wondering, maybe /ck/ can help me out here, is this bread or is there some other word for it, like "crust" or something. I don't know, I honestly don't browse here too often, because I tend to lean towards simple and delicious recipes a lot.
You get the occasional memer on /ck/ that will accuse every food, spice, cooking method to be a meme and tell you to fuck off, but unless you're eating a well done steak with ketchup 99% of the people here won't care if it's bland or not.
However have you thought about adding some ginger or lemon zests to that bread? There are many ways to improve something without increasing calories drastically man.
Also the pic you posted looks more like a cake than bread.
I sometimes add cheese or ham. I have ginger lying around all the time, I just make tea out of it, or put it into smoothies. The oatmeal bread becomes amazing with some Bulgarian or Greek cheese, but sadly that makes it's fat content a bit too high for me to feel comfy.
I just really love the nice, warm, fresh baked, soft with a nice crunchy crust texture that it gets.
>decide to make myself dinner
>make rice as usual
>make beans as usual
>boil some carrots and broccoli
>cut up some chicken and season it as usual
>decide to try a pinch of curry powder?
>take a whiff of the bottle
>put a bit in the seasoning for muh chicken
>grill the chickens
>check on muh veggies
>bits of broccoli swimming all over
>chicken starts smelling like the 7th floor
>serve a dish
>mushy shit with super strong curry flavored chicken
i want to die
I bake sourdough bread every 2nd day. I use a mix of rye and wheat flour.
100% rye bread is tastier, but it's not as fluffy as wheat bread.
A mix of 2/3 rye flour and 1/3 wheat flour does the trick. It's not as thick and has a nice taste as well.
Salmon with beurre blanc sitting on rosemary roasted potatoes. The sauce is colored orange with paprika. My plating is a disaster because I was drunk. C'est la vie
That distinct flour pattern is simply created by doing the final fermentation in a banneton.
Mainly just better browning but I've never done a side by side comparison. Should probably try that.
See >>7250087 >>7252286
Regular oven (without convection). I usually bake it directly on the bottom of the oven for like 3 mintues (on parchment paper). Then I turn on the grill and move it to the middle of the oven. I'm still not getting consistent results to be honest.
Question to the bread gurus here:
I made a sourdough starter, and it was 4 cups worth. It told me to put a 1/2 cup in a jar in the refrigerator to store, and that the rest could be used immediately. I did not have time to use the rest of it so I put all of it in a jar to use today.
Today I opened the jar and it hissed, and the starter began expanding. I used what I needed for my sourdough recipe but I'm wondering if not separating the starter fucked something up.
Also, can I freeze the dough?
Nope, electric. I've used gas before but I never dared to bake it on the flloor of the oven. I think it would turn to charcoal within minutes.
Bacon wrapped deer backstrap, mashed potatoes with cheddar and mustard, and turnip greens with turnips flavored with bacon and onion.
I made a turkey bolognese. I regret serving it with spaghetti. It's just like Wikipedia says, it doesn't grip the sauce.
I used Lidia Bastianich's recipe, but substituted turkey for beef and pork and omitted red wine. It came out watery, but I used tapioca starch to thicken it nicely.