…the fuckery is this??
I’m going to see your fuckery and raise it…
As a representative of the vanilla gorilla tribe, I denounce this heresy!
Made that vegetarian chili last night. Default settings to get a read on what may need to be goosed. Following the recipe results in a pleasant chili.
Had I been thinking, I would have remembered to toss in my usual carrots to reduce the acidity of the finished dish. Just peel and plop them in while cooking, and when done and ready to serve - pull the orange offenders out of the pot. They have done their job releasing alkaline properties to curb the acidity.
When I make this again, I’ll goose the recipe a bit. Swap out the stock chili powder for some chipotle chili powder. Possibly add a dash of MSG to increase the umame qualities. I find that accentuates the positive of my vegetable soup, so it’s worth a shot in a primarily vegetable chili.
Not vegetarian, just a curious omnivore.
Personal pizza. Double turkey pepperoni, sautéed onions, and mixed in the remainder of some cheddar cheese I needed to use up with the mozzarella. Now I’m ready for a nap!
Been leaning on the Wolfgang Puck dough recipe lately. I don’t know if I prefer it to my other dough recipe, but I’ve also calculated the nutrition for portioning the dough out into four servings for single pizzas. So, there is that.
Oh and I use the sauce recipe from this America’s Test Kitchen video:
Been putzing around with a book I received from my mother in my youth, Where’s Mom Now That I Need Her. It’s been a handy reference for the past few decades since receiving it.
When I looked into the breakfast recipes to use up ingredients I have on hand, I stumbled upon a gang of pancakes. So this morning I took a crack at a German pancake:
1 cup flour
4 TBsp butter
1 cup milk
1/4 tsp salt
Bake in pie pans at 450 degrees for 20 minutes.
I like a recipe that’s easy to remember!
This is the end result:
Definitely not what I was expecting! I was thinking it would be more akin to a cake, or something. They’re pretty good. It’s got qualities of french toast, and just a hint of custard. Dusted some powdered sugar on mine and spread some strawberry jam on it, which inadvertently made it look like a pizza.
They’re very generous in size and ingredients, so it would probably be safe to split these among four people, but one is short work for a glutton.
For home cooking its more important it taste good rather than look good.
But don’t get me wrong, theses look great and I expecting them to taste fantastic
I blame the cook book. It’s a great resource, but from an odd time when cook books without any photos were published. So you’re flying blind as to what the end result will be.
On the other hand, if you enjoy surprises - there is that angle.
There’s a pan pizza recipe in there I always botched. Mainly because as a youngster, I was not aware of liquid and dry measurements. My folks only had a pyrex liquid measuring cup. It’s a miracle I survived. I should revisit that one to bring it to heel with more cooking experience under my belt.
And. . . lunch.
Tomato Soup & Monterey Jack w/ diced jalapeno quesadilla. The best part about having a day off is cooking decent meals.
Yeah, I make something similar called a Dutch Baby. Comes out pretty much like that, except I tend to mix some fruit in, usually some apple slices or some bananas foster.
Nice! I figured it was known by some other name. Thank you.
The strawberry jam went well with it.
I need to get back on the pork chop train. My silly ass was thinking I’d be grilling in the cold weather, until the cold weather smacked the stupid out of me.
Here’s this week’s sad loaf of bread. Peanut shaped bread. The rise was weak because I didn’t heat the hell out of the kitchen while proofing. Bread making in cold weather is challenging, but nothing beats fresh baked bread.