Brazil and other places use collard greens.
#food-pics
covert wren
Any kale, collard, mustard, brassica leaf could work, I think.
Traditionally it's finished with a slice of cured Portugese sausage.
Linguiça.
acoustic tiger
Sounds amazing! Add a parmesan chip on top and you have an excellent starter for a fancy three meal dinner
We have a potato and leek soup in Sweden that is somewhat similar.
covert wren
I actually did add some parm.
I imagine there are a lot of dishes that start with potatoes and an allium like leak, onion, garlic, etc.
covert wren
I'd be happy to see Sweden's potato and leak soup.
acoustic tiger
Need to do it
violet fossil
Maybe I should make some slow-cook brisket or ribs when the weather gets a little better. 🤔
delicate gust
Not quite food but... are there any hot chocolate aficionados here? I've been considering investing in some machinery or sachets to make something properly nice at home and was wondering if anyone had any recommendations?
acoustic tiger
I have never considered that you can go hard nerd on hot chocolate @delicate gust
delicate gust
I have never considered that you can go hard nerd on hot chocolate <@!1554422671...
Some friends of mine have a hotel chocolat velvetiser and buy the special sachets to brew with it. Its very nice but also quite expensive so I'm seeking alternative points of view :P
plain sandal
Not quite food but... are there any hot chocolate aficionados here? I've been co...
I do remember watching a video by Josh about hot chocolate
1:31 is when he actually gets into it
Should be a good start for making good hot chocolates without needing expensive machinery
delicate gust
Damn the Mexican one is pretty crazy but I might be able to give those other two a shot, thanks! 🙂
eternal wave
Pad thai with a side of mommies milk
green cargo
I do remember watching a video by Josh about hot chocolate
This is so cool! I was just wondering today if there was any hot chocolate enthusiasts out there who dove into different ways of making hot chocolate. I think this might be my next thing to nerd about
plain sandal
This is so cool! I was just wondering today if there was any hot chocolate enthu...
It’s absurd how many hot chocolate recipes there are and the many different ways of making hot chocolate
Just yesterday I found out from here that’s there’s a machine just dedicated to making hot chocolate
sonic raft
delicate gust
https://youtu.be/pn-W0DVQw8Y
I tried the Italian hot chocolate recipe from this video and it was VERY rich, even for me 😅 I cut the portion in half too seeing as 4oz of dark chocolate was about half the bar (almost 16 squares). Might try it again with a higher proportion of milk next time. Very tasty none the less 👍
plain sandal
Glad to hear you tried it. Just a smidge more sugar could help bring the sweetness up a little bit more, and lowering the amount of chocolate would help aswell
Now I don’t work chocolates or desserts that often, but cocoa percentages in the chocolate could cause a difference
plain sandal
Double layer Vanilla Cake with buttercream frosting in between the 2 layers covered in whipped cream frosting with chopped chocolate chips as a garnish with chocolate syrup
breath
ashen osprey
exotic glacier
Borgar 
eternal oyster
Work food🤤🤤🤤
onyx stream
yummmmmm
eternal oyster
yeeeee
craggy palm
no the slideshow of stock images of food didnt do anything for me
twilit gyro
The only thing that happened is now the Evangelion theme started playing in my head
acoustic tiger
Oven baked cod with herbs, roasted taters and broccoli. Served with butter and sourcream.
naive pulsar
I just induced hunger 
velvet gazelle
limber tendon
acoustic tiger
Sus
mild matrix
Coffee is food..?
elfin mantle
high fog
peak kestrel
g r a s s h o p p e r e n t r e
astral light
Borgar <:Knifykett:921759956087214092>
barbeque bacon burger
covert wren
Honey roasted parsnips, espárragos trigueros con pimentón, lemon pepper chicken thigh.
acoustic tiger
Looooks good!
sonic raft
I love this. 
sonic raft
I really wanna see your garden 😄
rich fulcrum
garden-pics when?
kind dragon
No cap someone threw this out! It still looks good to me. We eating good tonight boys
violet fossil
Loaded omelette - bacon, bell peppers, onion, chives, and garlic sauteed in a light olive oil.
And homemade rosemary bread w/ a tad bit of butter.
oak crane
Loaded omelette - bacon, bell peppers, onion, chives, and garlic sauteed in a li...
i wish i could make omelettes properly
for some reason i always mess up the simple recipes, then you have some super exotic food and i make it perfectly well
violet fossil
for some reason i always mess up the simple recipes, then you have some super ex...
A lot of people cook omelettes on high heats which is weird and usually ends in disaster. I cook my omelettes on a 2 / 10.
Slow, methodical.
violet fossil
Yeah, you want low heats for a lot of different kinds of eggs.
You can do scrambled high heat no problem because you're constantly moving it around.
oak crane
i'll try and do it tomorrow to test how it'll work out
violet fossil
But sunny side up, omelettes, etc. You want to low heat. You can add bacon grease or a light layer of oil to add flavor and help with the thorough cooking.
Flip when you have a very thin layer of liquid on top.
oak crane
i always put a couple drops of oil before the eggs
violet fossil
Good man!
oak crane
what i mess up with sunny side ups is that they are not completely cooked on the top
you're supposed to cover them or something right?
the best type of eggs i can make are bread hole eggs
sounds weird, but it's very good
violet fossil
You can, I suppose, but the key to sunny side up is again, a slow cook with low heat. You want the under side of the yolk to be firm, and sometimes you'll have your egg whites still a bit runny, but you'll get the hang of the timing before too long if you keep practicing.
You can crank the 2 to a 4 or 5 at the end of the cooking process (last 30-ish seconds or so) if you want, that's a preference thing.
oak crane
tomorrow sounds like a day for eggs
rich fulcrum
@oak crane how did your eggs turn out??
dense heron
covert wren
Roasted chicken thigh, butternut squash, onion, garlic, with rosemary and thyme. Asparagus roasted with garlic and parmsean, and finished with lemon juice.
royal seal
pizza
knotty aurora
I wonder if this beats pineapple
royal seal
maybe
lament radish
covert wren
apple juice, right?
Whiskey, lemon juice, simple syrup.
oak crane
<@544486890838032401> how did your eggs turn out??
replying late but they actually turned out well
first time in a long time that i made them successfully
on low heat, left them for 10 minutes or so while covered, turned out cooked all the way through
and the yolk was still runny so it turned out perfect
violet fossil
and the yolk was still runny so it turned out perfect
This is big hype. Grats, my guy!
oak crane
i'll actually try doing the same method for my recipe of the bread ones
and see how it will turn out
violet fossil
Let me know how that turns out! We call those "chicken baskets" here in the Midwest US. Plus or minus a chicken tender depending preference.
oak crane
i've never heard of putting any kind of meat in it
but that's quite interesting
i'll check it out later and see if i can make it
serene sundial
(not the best picture) but it turned out pretty decent
it still needs some refining as to leave the yolk runny but turned out good
the egg journey continues on
violet fossil
i've never heard of putting any kind of meat in it
It's not necessarily meat in it per se, but more on top or to the side. It's quite literally a breaded chicken tender or something of that nature with some drizzled honey on top.
Looks mighty tasty!
spring quail
cosmic storm
i would like to see a fox shaped bread
magic obsidian
A hybrid stole half my sandwich:
mild matrix
dapper shore
yummy
quasi moon
wet pivot
covert wren
Raspberry Crumble Squares*
*Since it's in a round pan, it will be wedges, not squares.
covert wren
It has oatmeal in it. It's flour, brown sugar, oatmeal, and butter.
There is a layer of raspberry between the base and the crumble on top.
It is like a cross between a shortbread cookie and a granola bar.
The crumble on top is a bit like the top of a crumb cake or a dutch apple pie. But with oatmeal in it.
It's actually very good.
tame quartz
that looks v good. Have you tried warm/hot w ice cream
covert wren
No, but I expect it would be nice.
sonic raft
Looks a bit like dog food.
😄 You really think so? I think it looks tasty 😄 (And happy birthday btw.)
still folio
😄 You really think so? I think it looks tasty 😄 (And happy birthday btw.)
Thanks.
tame quartz
Confident chop
violet fossil
Not feeling too hot tonight so I made something simple and comforting: white rice w/ baked orange chicken bites.
serene sundial
Not feeling too hot tonight so I made something simple and comforting: white ric...
that's what i would call fine dining
austere onyx
Mmm delicious
acoustic tiger
Over the top burger yesterday, with chili cheese on it!
sonic raft
Over the top burger yesterday, with chili cheese on it!
I live in the wrong country.
knotty aurora
Over the top burger yesterday, with chili cheese on it!
is the restaurant name Top Burger or Top Gun Burger
acoustic tiger
I live in the wrong country.
Haha, yea
acoustic tiger
is the restaurant name Top Burger or Top Gun Burger
No, Babas, a chain here in Stockholm
onyx stream
that looks so fucking tasty
novel tiger
It was, literally would sell my soul to be able to eat it on the daily with no consequences.
craggy perch
I’m very picky with what food I like but that looks amazing
Shame I live in Britain
All food here is shit
Apart from the foreign foods
acoustic swallow
relocating to Britain end of year.
still hitting IRQL_NOT_LESS_OR_EQUAL and 404 errors in my brain concerning Snoek and Barracuda lol
🤯
onyx stream
All food here is shit
can confirm
violet fossil
I can't say I've ever had UK food, before.
I take that back, I've had chippy, but it was from an Irish pub in the southern part of the US.
craggy perch
i would say good enough but i dont know
iv never left uk apart from one time i went to italy
i dislike britain but i wouldnt want to go anywhere else in the world
ripe blade
shy nexus
The holy sandwich
covert wren
Lettuce from the garden.
Garlic chives from the garden.
Blood Sorrel from the garen.
French breakfast radish from the garden.
Salad with a honey mustard dressing I made.
covert wren
Mint from the garden.
Mint julep I am currently drinking.
Though, I've made prettier mint juleps before.
covert wren
Radishes from the garden.
Roasted chicken and radishes, seasoned with cumin, fennel, rosemary, and other spices. Radish greens sauteed with minced garlic and red pepper flakes.
I guess I should have gotten a picture of my rosemary bush, since I grew the rosemary too.
mild matrix
The sandwiches here are pretty plane
craggy perch
Bruh moment
proper bison
🤯🔥🤯🔥
proper bison
https://tenor.com/view/hot-sauces-spicy-hot-killer-hot-bomb-tyra-banks-gif-14522...
We did it at the office, you can watch it on our Twitch
covert wren
Chicken fajitas.
With my home made hot sauce. 😉
This is actually my most stripped down basic Habanero sauce. I didn't even add garlic. Just ripe Habanero chile peppers fermented in a brine, and then blended smooth with a little brine and a little vinegar.
This year I planted red Habanero chile peppers instead of orange. In addition to having a different color it should be slightly hotter.
covert wren
Asparagus from the garden.
Radish from the garden.
Sheet pan roasted Dijon chicken, radish, and asparagus.
Hm. I used fresh thyme from the garden on the chicken. I should have gotten a picture of the thyme too.
whole jasper
Wow, a long stem in amongst the strawberries 🙂
sonic raft
I really wanna see your whole garden. It looks all so tasty.
covert wren
Well, I'll try to remember to add pictures of the things I harvest when I cook with them.
Black bean tacos.
I already posted a picture of the lettuce.
I grew the black beans last year. The salsa verde was stuff I grew and canned last year too.
Same with the Habanero sauce.
violet fossil
Same with the Habanero sauce.
Ooh you make your own habanero sauce? Truly I am jealous of that. I tried making it once and it ended in disaster, so I never tried again!
covert wren
Orange and green Habanero chili hot sauces.
covert wren
Ooh you make your own habanero sauce? Truly I am jealous of that. I tried making...
Yes I do make my own sauces. Posted some pictures previously.
I make a lot of hot sauce.
I think I am up to 15 batches now.
lapis osprey
Yummy 😋
sudden lagoon
Lets keep this channel to actual tasteful pics and not memes please
austere onyx
cedar copper
What is the name of this wonderful looking food
mild matrix
Half eaten soba with shrimp tempura while waiting for my flight.. I’m really tired
Now it’s just shrimp tempura
Time to be human
austere onyx
knotty aurora
I think I had a poutine like this a while ago
covert wren
Raspberry Sorbet. Made with raspberries I grew last year and froze.
Having a string of hot weather now. 90+ F. Seemed like a good time to make a cold treat.
novel arrow
lol whys it so pink
covert wren
I made it in a food processor and that whipped some air into it.
Apparently it would be more accurately described a sherbet than sorbet, as there is a little dairy in it.
novel arrow
i want some
covert wren
Yeah, it was really good.
whole jasper
Before and after ribs....
rich fulcrum
WANT
covert wren
For dinner tonight I made some butternut squash soup.
I grew the butternut squash last season. I grew all the herbs. I made the chicken stock from chicken bones and skins along with vegetable scraps and herbs from my garden.
Store bought stocks and broths have nothing on home made.
This is the most chickeny soup I've tasted that didn't have pieces of chicken meat in it.
covert wren
The last of my butternut squash. About 8 lbs.
Generally butternut squash is meant to keep for up to 6 months.
I had one starting to spoil earlier this month, around the 6 month mark.
But the rest have kept for 7 months or more.
Minimum 7 months.
Some 8, 9, maybe 10 months.
That's part of the reason why I chose to grow them. So they would keep all winter/spring.
I grew 13337g of butternut squash last season. So 1337.
Almost 30 lbs. in 10 square feet.
The vines spilled into the paths beside the beds, so maybe it was more like 30 square feet.
violet fossil
Little bit of Southern US cookin'. Maple sausage links and homemade honey butter biscuits. ❤️
exotic glacier
Borgar
covert wren
Yes I did. I grow lots of strawberries.
daring veldt
@sudden lagoon ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
sudden lagoon
Double thanks
knotty aurora
What store is this from?
covert wren
Opened up a bottle of the strawberry wine that I made last year.
About a week and a half shy of when I started brewing last year.
And 6 months after I bottled it up and let it age in the bottles.
Not bad, but I am already planning for changes for this years batch.
Would probably pair well with fruit and strong cheeses.
hasty flower
spring quail
rich fulcrum
Chocolate iced cappuccino
TIMMIESSSS
covert wren
Iced tea. Brewed with black tea and peppermint sprigs from the garden, then garnished with more mint.
covert wren
Picked some strawberries from the garden to make strawberry wine today. About 18.5 lbs. 8.4 kg.
covert wren
6.6 kg or 14.5 lbs of strawberries, cut up in a nylon bag in my brewing bucket.
I cut off the tops and composted some that were going off, but I didn't expect to lose 4 lbs.
sonic raft
Gib
covert wren
I will email the strawberries to you.
covert wren
I picked some wine-cap mushrooms from my garden.
I sliced some of them up, sauteed them in olive oil with garlic, soy sauce, and some hard cider I made.
Then I made an open faced sandwich with home made bread and home made cheese.
The mushrooms were meaty and good.
covert wren
I don't have any citrus or olives in my garden. I'd love some, but it's just a little too cold here for them.
My garden is a paradise for ladybugs apparently. It's been swarming with ladybug larva the last couple days.
acoustic tiger
Cooling syrup on pine shoots
covert wren
I did not know that was a thing. What will you use it for?
acoustic tiger
Like any other syrup really. On pancakes, yoghurt, fruits and such. Subtile foresty flavor
covert wren
Very cool. Could be interesting in a cocktail. Maybe something with gin.
acoustic tiger
For sure! Or a bourbon maybe
covert wren
Maybe. Nothing is coming to mind to pair bourbon with pine.
But gin is full of bontanical flavors already. It's primary flavor is from juniper berries, an evergreen. So it kind of has some pine flavor already.
You could probably play up the pine flavor if you go something extra simple, like gin, pine syrup, and soda water.
That actually sounds very refreshing.
See, now I wish I had pine syrup.
acoustic tiger
Haha, no pines where you live?
Smokey whiskey maybe, for some reason I pair wood with smoke
They also mentioned gin
covert wren
Well, no pines in my garden. I am also unsure when is the right season to get fresh tips.
That's an interesting old fashioned variation. It's not something that would have occurred to me to work well, but maybe it does.
Pine sounds like it could work with a smokey Scotch, yeah.
Or a Japanese whisky.
Whisky sodas were a pretty popular high ball in Japan for a long time.
A whisky soda using a Japanese whisky or Scotch and sweetened with pine syrup could probably work.
acoustic tiger
Gonna try it. Don’t have any gin but I totally agree that it should work.
You take the fresh green shots in early summer.
acoustic swallow
covert wren
Looks like there are some basil leaves in there too.
acoustic swallow
Wonder how Strawberry Mushroom Jam would be if you have excess strawberrys xd
covert wren
I will go out on a limb and guess not great. 🙂
Espárragos Trigueros con Pimentón. Asparagus from the garden, sauteed in olive oil, with garlic, cumin, paprika, and parsley from the garden.
acoustic swallow
why though
mild matrix
A Perfect 90 degrees
acoustic swallow
Alright, thanks.
fresh quest
Please stop.
mild matrix
🥰
covert wren
Cooling syrup on pine shoots
Follow up questions, do you know what species you collected from. You said pine, and that might be the species, or it might be a generic term. Apparently there are lots of evergreen species people collect tips from. Also, obviously, there are many different pine species. Also, were they collected in the wild, or from an urban environment. Did you pick from trees that you know are a good source of tasty tips, or just foraged everywhere? Sorry for all the questions, I just find this very interesting.
I read a little bit on the topic, and it seems like some specimens within the same species might provide better tasting tips than others.
Also that the flavors aren't just "pine" but things like citrus, etc.
Which kind of reinforces my notion that this might be a good syrup for gin based drinks.
covert wren
Need biltong pictures.
acoustic tiger
Still waiting.
Oh yea! Have made any in while
acoustic tiger
Follow up questions, do you know what species you collected from. You said pine,...
Seems like the correct english word should be Spruce (same family, different subspecies). The specific species is https://en.wikipedia.org/wiki/Picea_abies as this grows everywhere in Sweden. I picked the shoots from trees at my summerhouse, in the woods. Would not pick these in an urban environment. And ask away, love learning new stuff about food as well!
In Swedish these are called “gran” while the taller pines are called “tall”.
acoustic tiger
Also that the flavors aren't just "pine" but things like citrus, etc.
Yea, you can actually suck on the shoots if you want. The needles are still soft and the taste is a bit citrusy.
delicate viper
Need biltong pictures.
Im still waiting for my dad to make em haha
whole jasper
You take the fresh green shots in early summer.
I has a tree in my garden looks just like this now with new shoots coming through.... I may have to go harvest some 🙂
acoustic tiger
I has a tree in my garden looks just like this now with new shoots coming throug...
As long its not a juniper tree, go!
whole jasper
As long its not a juniper tree, go!
acoustic tiger
Oh, what a beauty! I think we call those “silver spruce” in Sweden”
fossil crag
whole jasper
The new needles are so soft they are lovely. It came with the house we bought. bit of a shame it's so close to the neighbours fence
acoustic tiger
Almost a shame to take those shoots then 🥹
whole jasper
I'm sure it won't miss a few
sharp kettle
@covert wren u got a preference on what u want in your kebab
May narrow down to that lol
covert wren
<@233642664250179585> u got a preference on what u want in your kebab
No preference.
sharp kettle
@acoustic tiger @covert wren This is the most standard kebab, couldnt find anything fancy
Minced meat n spices go on a skewer, served with grilled tomato and pepper, some herbs, raw onion and flat bread. (also bulgur rice with tomato sauce on it )
This kind has like 2 alternate names to it, named after 2 different cities in turkey
One refers to spicy, one refers to non spicy
You will also notice p much any kebab I share will contain some sort of flat bread and ONION.
acoustic tiger
Nice! It’s 22:31 and I am hungry now.
covert wren
The hard cider I made and bottled last year. Unfortunately this bottle wasn't carbonated.
I did add priming sugar to the bottles, but it looks like the residual yeast didn't kick in.
Well, that's not entirely true. There was a little carbonation, but nothing very noticeable.
novel arrow
piss
covert wren
Incorrect. It's tasty wreck-you-juice. Around 13% abv, so each bottle is like 2 or 2.5 beers.
1 bottle, you are in a good place. 2 bottles and you are in a very good place. 😄
I have about sixty 12 oz bottles, and several more .750 l bottles.
austere onyx
whole jasper
Incorrect. It's tasty wreck-you-juice. Around 13% abv, so each bottle is like 2 ...
At that strength it's a misnomer to call it cider. That's wine 😉
covert wren
Pretty much.
covert wren
BBQ Chicken and left over Espárragos Trigueros con Pimentón. It's a good pairing, the aspargus is sweet and was prepared with garlic and vinegar, the vinegar giving it some tang. The BBQ sauce obviously is sweet, tangy, and garlicy.
The BBQ sauce also had some chili pepper, and the asparagus was seasoned with paprika.
covert wren
Planning on making jam today. Picked about 10.5 lbs of strawberries. About 4.8 kg. Not sure I'll need them all, but any extra I can eat fresh. 🙂
novel arrow
send me some
covert wren
More like 1000 square feet, I think.
100 square meters.
Maybe half of that is covered in strawberries? They are just ground cover under other plants.
I started with 25 strawberry plants, spread out through the garden, and I harvested like 1 or 2 oz a day. Those plants sent out runners and became like 125 plants? From those I harvested like 5 or 10 oz a day. Those plants sent out runners and became like 625 plants? From those I could harvest 25 or 50 oz a day. Those plants sent out runners and I lost count how many they became, and I don't know how much I can harvest now. I picked more than 10 lbs today. Last week I picked more than 18 lbs in a day. In any case there is more than I can use. That's how abundance works. I have more than I can use now, and I give them away to friends and family. It's pretty nice.
More people should garden. They would be surprised how much they can grow in a small space.
One 12" diameter bucket on a south facing balcony could provide you with up to 10 lbs of tomatoes.
A 10" bucket could give you a few pounds of chili peppers.
Or a couple pounds of strawberries.
Or lettuce for salads all spring and all fall.
It doesn't take a lot of space. Just a little room, some sun, some potting soil, and some water.
covert wren
Boo! It tastes like strawberry candy!
sharp kettle
I dont eat candy either xD
acoustic tiger
Need to replant my stuff, took them outside too early
tulip fulcrum
This looks so fire
marble cove
covert wren
cloud pelican
Yesterday I was cooking whole rice with vegs and tuna
As I was putting a lil bit of spicy dry peppers
The lid came off
I ruined it all
I'm still grieving
Had to throw away 300g of rice 🙂
acoustic tiger
Tried the pine syrup with some mild whiskey @covert wren - not bad! Remind me about Southern Comfort
sharp kettle
Went for some cherry & green plum picking yday
Cherries still got about 2 weeks to be fully grown but tastes delicious already
covert wren
Removed the strawberry pulp and transferred the strawberry wine to a carboy.
Looks to be a bit over 5 gallons.
stiff basin
novel arrow
give
covert wren
Rye Manhattan, with homemade brandied cherry.
Butternut squash soup. I grew the squash and herbs. I made the chicken stock from chicken bones and vegetable scraps from my garden.
acoustic tiger
Now I am officially hyngry
covert wren
@sharp kettle I really liked the eggplant kebab. Could you find another vegetable heavy kebab?
sharp kettle
Hm
There arent many veggie heavy kebabs since meat is the main ingredient and most vegetables served are raw as side dish
Kebabs that contain cooked veggies will mostly contain eggplant
I can suggest this as one of "veggie heavy no eggplant" kebab
Traditional name goes as forest kebab.
Meat go in first, low heat
When the water is evaporated completely onions and olive oil go in. Cook onions till they are pink ish
Tomato, green pepper, potato, carrot, black pepper powder, tomato paste, salt and basically anything else u wanna add go in at this point
Once everything is added cook for 3-5 mins
Close the lid and cook for another 5 mins, mix the dish occasionally
After those 10 mins, add water. The water level must be high enough to cover like 80-90% of vegetables. They should be under water.
Then medium heat until vegetables are fully cooked. Once its nearly cooked add peas in and let it cook for another 2 3 mins
covert wren
I really like eggplant, so eggplant heavy kebabs sounds good to me.
rich fulcrum
that looks so fucking good i cant
austere onyx
something so cheap in something so fancy
daring tiger
That looks soo good
covert wren
It was 🙂
covert wren
I made a bottle of Fragolino. An Italian strawberry liqueur.
It's pretty nice. Maybe a touch too strong and too sweet.
It's like 60 proof.
fiery laurel
looks refreshing
covert wren
I put a glass in the freezer to test. It is refreshing going down. But now I feel warmer. Heh.
fiery laurel
lol that nice warm chest feeling eh
holy i just scrolled up. You make some bomb looking food
covert wren
Thank you.
acoustic tiger
Yea, inspector is the king of this channel 😉
covert wren
An update on the Fragolino. Chill it in the freezer, and serve it on ice, and it's pretty dangerous. Tastes like strawberry ice cream.
Also: RIP my pizza stone.
Apparently it cracked from the thermal shock of... checks notes having a pizza placed on it.
Well, I wanted a pizza steel anyway.
The pizza, by the way, had the hallmarks of an epic pizza.
Making a Neapolitan pizza in a home oven is a challenge, and this one was well on the way. Until the stone broke, and a bunch of cheese and sauce leaked out the center.
When I tried to turn the pizza halfway through so it would bake more evenly, it started to leak through the crack in the stone. So I had to shove the stones together and let it burn in parts.
Yanking it out, I lost more cheese and sauce to the bottom of the oven.
Sad.
But what I salvaged was very, very good.
The crust was light and airy.
Pillowy soft.
Ah well.
Still tasted good.
I used pizza dough I made by hand, tomatoes I grew and canned last year, and fresh basil I grew this year.
Along with fresh mozz, EVO, and kosher salt.
final badge
covert wren
It's a pizza dough recipe from Flour, Water, Salt, Yeast by Ken Forkish
It's a book mainly about making bread, but also has pizza and focaccia section.
He has a newer book that is all pizza, called The Elements of Pizza, with I believe is an improved pizza dough recipe.
The dough I used last night was the "over night straight pizza dough."
It ferments at 12 hours at room temperature. Then it rests in the fridge for at least 6 hours. After that point you can use it any time over the next two days.
So a ferment of anywhere between 18 and 66 hours.
OH, that's not entirely true. I did change one thing. I did alter something in the dough. Instead of water, I used some whey I had left over from making cheese.
covert wren
Baked off the second pizza dough ball for lunch. Unfortunately with out a pizza stone, the results were not as good.
Still good, but not great.
Crust wasn't as light and airy, not as pillowy soft.
covert wren
You did not grow that carrot and pick it tonight, my guy.
fresh quest
They were indeed getting up to a bit of trolling
I'm gonna just delete the funny carrot now that they're gone
sharp kettle
@covert wren have u tried eggplant yogurt as a side dish before
covert wren
No, I have not.
sharp kettle
Okay then here goes
As first step, make a few small slashes/dents/holes/whatevers on the eggplant as eggplants have potential to explode if u put em on open fire directly
Then they go on open fire, u gotta grill them until they are fully cooked from every angle. There should be some shrinkage in every part of eggplant and juice will leak. ( a way to tell is that eggplant will be completely soft once fully cooked, compared to how it was pre cooking. Completely stiff. Basically the eggplant should come apart when you try to hold it )
At this point take em from the fire , deskin it and take the insides, mix it with yogurt, grinded garlic & salt
Thats it
covert wren
Neat. And that has to be on an open fire, can't do that in an oven?
sharp kettle
I believe you can do it with any heat source but open fire/wood fire will have the best result
The smoke adds up to taste
sharp kettle
Lmk when u try it out , curious about the feedback
covert wren
Well, I have eggplants in the garden but I don't know how well they will produce this year as they are having pest issues. If I get some fruit I'll give it a shot.
brazen wharf
fiery laurel
fr
acoustic magnet
dry void
Yummy
toxic creek
rich fulcrum
wait those actually look bomb as heck
covert wren
New pizza steel, who dis?
Really nice pizza.
The bottom cooked faster than the top, so I will need to dial in the placement of the steel, etc. But I am really happy with the results.
The crust is not as airy as I got from some previous attempts, but those were a bit excessive with a lot more crust to begin with. But this crust had a great rise, and it is crispy on the outside, pillowy soft on the inside, and fairly airy.
I think my sauce could have used a little more salt.
Otherwise, this was an amazing pie.
I made the pizza dough by hand, I grew the basil and tomatoes.
sweet sierra
dude the freshness alone will make it better than anything you can buy
you can also use an upside down cast iron thas what i used as my first pizza stone
covert wren
Heh, I don't know friend. There are some really amazing artisanal pizza joints. You just have to get away from the chains. I remember being very fond of a place called one speed in Sacramento.
The upside down cast iron is good advice. Kenji Alt-Lopez also has a good recipe for a skillet-broiler pizza.
sweet sierra
whats your hydration rate
covert wren
I think it was 70% this time.
More or less. Might have gotten a little extra water in the folding process. I wet my hands to keep the dough from sticking.
sweet sierra
thats ok what about your oven and thickness of the dough
covert wren
My oven hits 600F. I don't know the ultimate thickness of the dough. It was a 340-ish gram ball spread over about 11.5 inches. After it hit the stone and rose it was more like 11 inches.
The peel was 12 inches and it almost spread across the whole thing. The plate I put the pizza on was 11 inches, and it spills over it a bit.
When I was stretching, I could see through parts of the center of the pie.
Transparent.
sweet sierra
dam thats some mighty fine pizza
covert wren
Not all of it, but parts.
sweet sierra
if you get the chance to make your own chees take it things will be even better
still pretty good
covert wren
After the crust rose, I think it was an 1.5 inch tall?
I do make my own cheese, but not mozz. Mozz looks like too much of a process, tbh.
I did used fresh mozz though.
sweet sierra
its not to bad just to make just not much room for error
covert wren
Mozz requires getting the heat just right, and lots of stretching.
sweet sierra
the worst part is the stiking your hand into almost boiling water but its no so bad
covert wren
heh
sweet sierra
right then you have a good day im going to go try the new rundown
covert wren
Enjoy
sweet sierra
oiu
tired lance
Pssst Randy, as per channel description all food here needs to be something that other people would eat too, so lets keep it for non-memey food pls
@midnight panther
sterile cipher
1st is the restovers from the sushi i made and the 2nd is sushi, marinaded tofu and hot sauce for work
bussin food 
spring quail
sly tapir
rich fulcrum
borgir
sonic raft
What exactly is this? It looks so tasty
mild matrix
spring quail
What exactly is this? It looks so tasty <:MettiHeartEyes:926433008871948310>
Fusion beef tostadas. Fried corn tortillas, homemade refried beans, pulled beef cooked in gochujang, leftover rice, quick pickled red onions, cucumbers, and peppers, and cotija cheese.
lean raven
@broken kettle
covert wren
Still dialing in my pizza, but yeah, it's damn good.
The pizza steel is delivering better results than the pizza stone.
I made the dough, I grew the tomatoes, basil, etc.
gentle egret
covert wren
Are they crispy, soft, or chewy?
amber grail
Yes
crimson blade
mistakenly read as foot pics lmao....
mild matrix
Don’t worry, you aren’t alone there haha
rich fulcrum
winged sonnet
rich fulcrum
i would die for a bite of that
lusty mesa
now that's what I call a snack
autumn wind
thought it says foot pics then i saw a bunch of food picture man your lucky I see it in time
covert wren
Still slowly dialing in my pizza.
4 min cook time. Top and bottom almost done at the same time, though top take a touch longer.
Nice leopard spots on the bottom.
Crust is crispy on the outside, light, airy, and tender on the inside.
Amazing.
crimson blade
thought it says foot pics then i saw a bunch of food picture man your lucky I se...
you're not alone lmao
acoustic tiger
Man, your pizzas @covert wren
covert wren
It's been fun making them, and more fun eating them.
covert wren
I made me hungry looking at it again.
vital rapids
Especially that I had only a couple handfuls of Cheerios to eat today
But yesterday I dined like a king
Just look at this
A schnitzel with mushrooms and cheese, potatoes with gravy, beetroot salad and a steamed bun with curry fried oyster mushroom
Plus a lemonade, for refreshment
undone widget
Prosciutto crudo + rosette
molten warren
mild matrix
cedar copper
Kimchi noodles?
vital rapids
Ayy, you can make tasty tinctures with that
covert wren
I have a couple ideas, but I am not sure what I will do yet.
Other than eat the ripe ones fresh.
sharp kettle
@covert wren u around
covert wren
Yes.
covert wren
A mix and match mini kebob platter?
covert wren
Do you ever make your own kebab at home?
sharp kettle
Not all variants. Only some are doable in a home kitchen
acoustic tiger
Hey <@264164771669082112> I also wanna give you a shoutout
🤤🤤🤤
sharp kettle
they currantly look good
covert wren
Dinner tonight featured the last of the asparagus for the season. Spanish Asparagus Rice with Eggs.
The recipe called for 4 eggs. But since I planned on keeping some for left overs I only made 2 for tonight. I will poach more eggs when I reheat the dish, so the yolks will be runny.
vital rapids
You eat so good I'm starting to get envious
covert wren
I mean, some days it's peanut butter and strawberry jam sandwiches.
Of course I make the bread and I make the jam from strawberries I grew...
vital rapids
Still beats my fasting until 4:30pm to eat a lunch bought in a cafeteria
covert wren
Student?
vital rapids
Aye
covert wren
Do you have access to a kitchen?
vital rapids
If you can call a hot plate kitchen
vital rapids
I know that things can be done on a hot plate
I just can't afford it timewise and moneywise
covert wren
nodnod
I was going to recommend some sites with cheap dishes, but it doesn't help with time.
vital rapids
Last thing I made in that kitchen was cantonese style scrambled egg, without wok of course
covert wren
Nice.
vital rapids
And at the same time I found out that scrambled egg goes really well with Dijon
covert wren
For real.
This is a very old post that went around that has some recs for cheap student food:
vital rapids
Oh damn, nice
covert wren
Budget Bytes is also a very nice site.
vital rapids
Thanks, I'll be sure to test this out next semester
covert wren
And I hear very good things about another writer who was a single parent raising a kid on assistance.
I haven't read their cook book, but I am told it's very good, and I think UK centric, which judging by "Aye" maybe you are. 😉
vital rapids
Nah, it was just driven into my head by... I don't even know who
I just started saying aye and eh randomly
I'm from the ninth circle of hell counterpart of a country
covert wren
Ah well just like Budget Bytes https://www.budgetbytes.com/ has very affordable meals, so does Jack Monroe. https://cookingonabootstrap.com/
The particular Spanish rice dish I made tonight is from Spain on a Fork, and again tends to be simple meals with inexpensive ingredients. https://spainonafork.com/
He has a youtube channel so you can watch exactly how he cooks the food.
vital rapids
I remember some dude on YouTube who had like 50 ways to cook spam, that was vile
covert wren
That doesn't help you with time, but you might find something cheap you can make.
Interesting.
I am not a big fan of spam, but when you are on a budget, it's a cheap meat.
vital rapids
And I don't know how Americans can eat their spam
I had bought American made spam couple times
covert wren
A lot of the dishes from Spain on a Fork are vegetarian, which I appreciate. I eat meat, but meat can be pricey.
vital rapids
It was way worse than the cheapest polish spam I could get
covert wren
Is it called spam in Poland, or a different name?
vital rapids
We call it many names
covert wren
There are also other canned meats, like Treat.
covert wren
I saw a video from a Polish chef who made a Polish potted meat.
I think that might be what she made.
vital rapids
Potted meat?
covert wren
It was really interesting.
vital rapids
I know one company which makes that in jars
covert wren
She had a lot of very nice Polish dishes.
vital rapids
And it doesn't taste that well
vital rapids
If she doesn't use pickled vegetables for a side dish she's a fraud
Ye ye
She's a true one then
covert wren
Yeah, nice channel.
vital rapids
Hmm
covert wren
She did some special Christmas and Easter dishes too, I think.
vital rapids
I wouldn't call that a sausage
covert wren
Might be just a problem translating.
vital rapids
It's pretty much processed meat with the bone gelatine
Oh yeah
We very often use gelatine from bones in our spam
covert wren
We'd call it potted meat. In the same family as spam.
vital rapids
Tourist delight could be the term used, I've heard so too
Since one of the canned meats we have is called tourist's canned meat
It's the cheapest one usually too
Honestly eating it became somewhat of a masochistic guilty pleasure for me
Especially fried one with pasta and pickles
It's really a meal you can eat only when you have a strong vodka to wash it down with
covert wren
hah
vital rapids
But sometimes I get an irresistible urge to make this culinary abomination
Also yeah
Here in Poland we pickle everything
covert wren
pickled stuff is good.
vital rapids
To the point one of our main soups are made from pickles
And pickled stuff is great
covert wren
I mean, I've heard of sauerkraut soup.
vital rapids
Sauerkraut... We make stews with that
The most patriotic meal, some call it
Because it was described in the "Polish epos"
covert wren
Kapuśniak? I have a couple recipes book marked. I keep meaning to make it.
vital rapids
Oh wait, forgot about that
Yeah, Kapuśniak is the sauerkraut soup
The sauerkraut stew is called bigos
covert wren
I will look into it.
vital rapids
It also tastes great
Both have a very strong taste though
If you make them right, that is
covert wren
Polish Your Kitchen has an episode on Bigos. She mentions there is a vegetarian version that skips the meats and uses only mushrooms that is good too.
vital rapids
It is, although at that moment it'd be better to use the ingredients for cabbage and mushroom stuffed pierogi or cabbage and mushroom rolls
Some would say that the polish sausage is an integral part of bigos
covert wren
nodnod
Which kind of sausage? In the US most people think of kielbasa as a smoked sausage. But when I was a kid my grandfather would get fresh stuff. I think it has a name like biala in Poland?
vital rapids
We have way too many sausages, but my household uses something like Podwawelska dry smoked sausage
I have never heard about someone making bigos with white sausage
White sausage is pretty good in of itself, fried with onions or in a żurek
Which is a soup based on bread sourdough
covert wren
Reading online, Podwawelska sounds close to what is sold in the states as kielbasa.
My grandparents would make white sausage with sauerkraut or pierogies.
Or potatoes.
Or some combination.
I think it was typically sauerkraut and potatoes.
vital rapids
Yeah, sauerkraut is a pretty neat side dish for white sausage
magic flame
Hi friend going to take down these gifs as they are not on-topic for the channels they are in. Let's keep on topic in the future 😄
mild matrix
cedar copper
Oooooo
mild matrix
vital rapids
Today I went to a buffet
Didn't really know what to take so I took a bit of everything
And that bit was... Way too big
Cabbage rolls took the main spot though
These were huge
Twice the size of my fist
tame stirrup
you're about to become a giant chrarger bro xd
vital rapids
Nah nah
A full on kraken
But I'd say that it was a good parting gift from Wrocław to me after starving me for a year
vernal skiff
Friends attempt at making pancakes, said they were good at least
narrow sand
F
covert wren
Pink currant mini-galette.
A galette is like a french proto-pie
Where you fold over the crust to hold the fruit filling in.
Made everything by hand. Grew the pink currants myself.
lyric wharf
Kinda looks like beans
blissful roost
covert wren
Just about perfect.
Nice leopard spotting on the top.
Beautiful crust. Crisp on the outside, super soft and tender on the inside.
About 4 mins oven time.
I think I might be able to dial it in to be just under 4 mins.
These have been some of the best pizzas I've eaten in my life, and I am making them at home.
I grew the tomatoes, basil, I made the dough by hand myself, etc.
spring quail
Ossobuco with roasted garlic parmesan polenta.
covert wren
I've settled on my method, and it's probably the best I can mange with out an oven that goes to 900 to 1000 F.
My oven will do 600+ F. It pegs the thermometer over 600 F. Not sure if it's 625, 650, or more. But over 600 F is as close as I can manage.
Good leopoard spotting on top. Maybe too much on the bottom. This was under 4 mins. I might dial it back to under 3:30.
The crust was crispy on the outside, but super soft, moist, tender on the inside.
I grew the tomatoes, basil, made the dough by hand, etc.
verbal fiber
This man’s should open his own restaurant lmao
sharp kettle
Gtfo: the restaurant
covert wren
I eat some raw, and I turn the rest into deserts.
Well, freeze them for later use to turn into deserts.
For instance today I had something like raspberry sherbert.
Really nice on a hot day.
mild matrix
That reminds me to go check on my raspberries, been gone for a few weeks
astral light
what the actual...
maiden oxide
tepid lagoon
that looks fn yummy
mild matrix
mild matrix
mild matrix
i only see Murican garbage in a plate
Its a french dish mate.
rich fulcrum
this looks so good i’m gonna cry
covert wren
It is in fact good, and I plan on having the last of it shortly.
Don't worry, though, I am currently making gooseberry-mint granita to take it's place in the freezer.
covert wren
Granita is a frozen desert from Sicily similar to a sorbet, Italian ice, or snow cone. It can have various flavorings, but it's often made with fruit.
I started making some last night, with a non-traditional fruit, and finished it today.
I started with about a kg of gooseberries.
I added about 300g of sugar, and a few mint sprigs.
Added enough water to cover the fruit.
Brought the water to a simmer until the berries were soft and easily squished with a spoon.
Ran it through a food mill to extract juice and pulp.
And was left with a sweet and tart fruity syrup.
I poured the syrup into a glass dish.
Which I put in the freezer. After it started to freeze, I broke up the ice crystals with a fork.
It took many passes at scratching the ice with a fork, to get the right texture.
So it doesn't freeze as one big block.
Now it's a light and fluffy frozen desert.
It tastes super good.
If I did it again, I'd wait to add the sugar until after I passed the fruit through the food mill. The left over pulp was sticky with sugar.
mild matrix
Thanks for the recipe! I’ll have to try that this summer
placid hinge
Looks like steak tartare
digital sail
that's not food
grave dagger
.
mild matrix
Went to a Lebanese restaurant recently and had some stuffed grape leaves, and since my dad grows grapes he wanted to try making them at home:
hasty ember
Please only food pics
grave dagger
Please only food pics
that aint food above
woeful perch
that aint food above
yo momma some good food
grave dagger
yo momma some good food
my mama do make good food 
covert wren
Thanks for the recipe! I’ll have to try that this summer
You'll likely need to adjust the sugar for the fruit you use. It may have more or less sugar, more or less acidity.
Like if you make a lemon granita, you may need a lot more sugar.
Probably best to look up a specific recipe for whatever fruit you use. There's lots online.
mild matrix
Good to know, thanks for the advice
covert wren
What were the grape leaves stuffed with?
mild matrix
Rice, pine nuts, and I think ground beef
mild matrix
Hmm, Ill have to ask, not sure
covert wren
Sounds like it would be good with some warm spices like cinnamon, nutmeg, etc
mild matrix
cumin and mint, as well as some onion that I didn't notice at first glance
covert wren
That tracks for middle eastern food.
blissful roost
visual fern
mild matrix
YOOOOO PECK BETTLES
hasty ember
tall belfry
KFC is over rated
mild matrix
NO
tall belfry
It is
blissful roost
knotty aurora
I hate how some burger places make it tall instead of wide
tiny harness
Made crème brûlée yesterday, caramelized it tonight for dessert ^^
Could’ve been a little nicer looking but it tasted lovely
blissful roost
I hate how some burger places make it tall instead of wide
homemade today!
spring quail
mortal thistle
nice
spring quail
Yup. Chicken with chipotle sauce. My bargain bin cuban beans, rice underneath, sour cream, guac, and Cholula
sonic raft
This looks so tasty.
maiden oxide
rich fulcrum
fresh picked strawberries 😭😭😭
cosmic storm
blissful roost
2 year anniversary dinner
sonic raft
Is this banana on a pizza?
mild matrix
mortal thistle
oh god
delicate gust
Just when you thought the banana was the most worrying thing
covert wren
Eggplant parm is amazing.
mortal thistle
Noice
true thistle
mild matrix
what are those pastries on the right called
scenic jackal
Baby cuke
dull blade
Just made this
austere onyx
Just made this
You work at mcdonald?
dull blade
No, homemade
polar whale
lol
mortal thistle
Damn you got a McDonald’s in your home? Now I’m bit jelly
mild matrix
That's a big fat M.
acoustic tiger
Onions for burgers
lament flint
Calle will show us the onions but not the burger
acoustic tiger
Bread.
maiden oxide
spring quail
lament flint
@eager quail there is bread posting in here