food-pics

[covert wren]

I don't think it's traditional but I loaded my ramen with chili in oil to add heat. That wasn't enough, so I started using a smokey sriracha until I got what I wanted.

Sriracha was obviously not traditional 😄

Peanut sauce sounds very Thai.

I am currently turning a turkey carcass into turkey stock.

Trying this chicken stock recipe: https://youtu.be/VjuetadNtBo

Glen is using a raw carcass, I am using one that had been cooked, so it's more roasted. At least the skin and exposed bones were.

In addition to the onion, celery, and carrots, I plan to put in garlic and a bouquet garni of bay leaf, thyme, and rosemary. I wish I could put sage in (sage is super good with turkey) but I just don't have enough on my plant. Parsley too, but again, no fresh parsley.

Wish I had some tomato paste too, but I do not.

There will also be some salt and pepper.

[acoustic tiger]

Yea, I just tried some stuff. Smokey sriracha sounds awesome. Store bought or selfmade?

[covert wren]

Store bought, in Switzerland, I believe? Might have been France.

My friends in Basel bought it.

If you have access to chipotle in adobo, you can probably make the same thing running some regular sriracha through a blender with some of that.

[acoustic tiger]

Yea, good idea

[covert wren]

My guestimate would be a whole bottle of sriracha with a whole can of chipotle

Or roughly that proportion.

[acoustic tiger]

Mmm

[covert wren]

Less would let you test a smaller batch.

[acoustic tiger]

Looking at that stock video... so hungry

[covert wren]

Smells super good.

Still need to cool it off and skim off the fat. The fat might be good for other dishes, though.

[acoustic tiger]

For sure

[sonic crystal]

Mac n Cheese w/ cayenne pepper to add a nice spice to it.

[covert wren]

Turkey noodle soup.

[spring quail]

Chicken and rice bowl

[wicked nexus]

Free donuts with a purchase of a gun!

[tepid ginkgo]

oop

[slim cave]

america moment

[tepid ginkgo]

LOL

[acoustic tiger]

First pic: Frying onion, apple and bacon for the base of a yellow curry sauce

Second: guess the protein

[acoustic tiger]

What they filled with?

[covert wren]

Tofu

[silver jasper]

Canned gator Yum

[sonic raft]

This looks delicious! What is that?

[knotty aurora]

Quadruple fish fillet
I don't believe it's actually real

[echo zealot]

the fish looks more like fried cheese

[knotty aurora]

I think it's four patties with two slices of cheese

[echo zealot]

breaded patties?

[knotty aurora]

yes

[mild matrix]

lol

[queen raptor]

Consüme

[spring quail]

It's a dish from Hello Fresh. It's called Spicy Peruvian Chicken, but I don't like calling it that due to the spices being called fajita spices. But it's spiced rice with garlic, green onions, and tomato, served with spiced pan fried chicken, quick pickled jalapenos, and a lime aoli for drizzling. (They have the nerve to call the aoli a salsa verde.)

[mild matrix]

Dinner

[covert wren]

Is that egg or cheese under the dog?

Finer Temptress

Usually when I try to invent a new cocktail it comes out a muddled mess. This one is quite good though.

2 oz Gin (Tanqueray)
.75 oz lemon
.5 oz maraschino (Luxardo)
.25 oz honey syrup (2:1)
2 dashes hopped grapefruit bitters
Shake, double strain, up, lemon twist.

[mild matrix]

egg

[covert wren]

As long as you get a nice spray of lemon oil on the surface of the drink, you are good.

[covert wren]

Looks good. I usually go with sauerkraut on my dogs.

[mild matrix]

welp i don't have everything, I work with what i have

[covert wren]

Of course!

I tend to go with mustard on my dogs, unless I am drunk

Then I mix mustard and hot sauce 😉

Egg is a new one to me, but I could see it working very well.

[mild matrix]

same here mustard, ketchup, hot sauce

[covert wren]

I've been playing with pickled red onions recently. Easy to make. Good on tacos. I imagine they'd be good on dogs too.

Super easy to make. Red onion. Vinegar. Sugar. Salt.

I think there is a bit of water to dilute the vinegar a bit.

They are pretty much good on every kind of sandwich.

[covert wren]

They called lime aioli salsa verde? The fuck?

The color was better on this one. There is a lemon twist there, but it sank.

[spring quail]

Pretty much. I don't think they thought the recipe through much. It was tasty but a mix of sour cream, mayo, and lime juice with zest does not a salsa verde make. And they also had cilantro in the bag but it featured nowhere in the recipe.

[covert wren]

I mean, there is a sauce like that, including fresh cilantro, but I would not call it salsa verde. Cilantro Lime Crema would be the correct name.

I've been using whole milk yogurt instead of sour cream. It's a good substitute and healthier.

[covert wren]

Spaghetti with homemade sauce.

Used tomatoes I grew and canned in the summer, and some fresh basil I've been growing on my windowsill.

[sonic raft]

Yummy.

[rich fulcrum]

are those- minion fries

i am appalled

[spring quail]

Homemade stock using veggie scraps and smoked chicken carcasses

[covert wren]

Homemade stock really is a different animal.

[atomic flax]

This is my own recipe I just finished making :) , It's steak, mushrooms, red bell pepper, onion, lots of different seasonings, with fresh mozzarella cheese melted on and a homemade garlic butter brushed on the buns.

[covert wren]

Eggs and roasted pepper tacos.

I made the pickled red onions, habanero sauce, and roasted red peppers.

Grew the peppers myself.

No cilantro because fuck cilantro.

[acoustic tiger]

Trying a new bread today, with a biga as preferment. Only done sourdough preferments before

[acoustic tiger]

Bread.

Lentils for lunch

[serene sundial]

did you eat the bread with the lentils?

[acoustic tiger]

No, too warm still. Had bread from yesterday, with the lentils

🙂

[rich fulcrum]

that bread looks bussin

[tepid ginkgo]

bussin bussin

[covert wren]

I've tried making bread with both a poolish and a biga before, though it was a long time ago, and I don't remember the exact details. From what I remember I thought the bread made with the biga tasted better, but the one with the poolish was easier to do. But the overnight bread was easiest still, with a pretty good flavor so that is what I settled on.

[acoustic tiger]

It was good!

[acoustic tiger]

Poolish has a higher hydration, so from what I understand it’s a little more sensitive to the timings.

https://youtu.be/ElJFy8ACwEA

But if you ferment the flour for longer than your standard 30 minutes it should taste better 😉

[covert wren]

Poutine?

[viral fern]

lao gan ma

[azure nest]

some cheese

[minor fable]

I thought your cheese was a ginger knob

[gleaming blade]

can someone send spaghetti

[gleaming blade]

yum

[shrewd prism]

Can I get a ra-men!

[acoustic tiger]

Damnin, already hungry @shrewd prism

[acoustic tiger]

Mmm, bread

[winter stag]

As a bread lover, this pic makes me happy.

[shrewd prism]

I'm always hungry : (

[covert wren]

3 bean vegetarian chili on rice. Though in Texas they'd call a chili made with beans "bean soup."

[delicate viper]

[delicate viper]

Man took that from the internet

[knotty aurora]

Yes, it is visually appealing

If you want to know how to make it, I got it from here
https://www.pinterest.ca/pin/1970393559019110/

[delicate viper]

Ah thank you

[gleaming blade]

I cook water

You boil water

[delicate viper]

@gleaming blade you don't cook you boil

[gleaming blade]

No

I cook

[acoustic tiger]

🙂

[delicate viper]

Mmm i want that

That coffee looks preem

[gleaming blade]

Zamn that look good

Is that ham idk

[delicate viper]

Nah man that's bacon

The best bacon i've seen im my life

[gleaming blade]

Bacon!

I think it's been like 5 years

[delicate viper]

Lmao

Anyway you don't cook water you boil it

@gleaming blade

[gleaming blade]

No

I cook water

I think I put salt init

Idk I was half-awake at that time

[delicate viper]

Eish thats where you go wrong

You don't put salt in water

You just boil water and thats it

You put coffee in a cup

And you poure water into cup

You put sugar in if you fancy it

Boom Black coffee

[acoustic tiger]

A "semla", a bun filled with almond cream and whipped cream. Traditionally eaten after fasting. A very Swedish fika in Jan/Feb

[gleaming blade]

Idk what I did there

But Ik I made a terrible coffee

[rich fulcrum]

i’m coming over

[covert wren]

Rotini with home made tomato sauce.

Used tomatoes I canned in the summer and basil I grew on my window sill. I added a lot of of parmesean cheese to make the sauce a bit creamy and rich.

[covert wren]

Peanut butter and strawberry jam on crusty white bread.

I baked the bread. I made the jam from strawberries I grew in my garden.

[covert wren]

Old fashioned with a lemon twist.

[twilit gyro]

looked like a pickle for a hot second

[covert wren]

The lemon peel or the ice?

[twilit gyro]

peel

[covert wren]

Seems yellow to me, but maybe the color is a bit off in the picture.

Color corrected.

The lighting in my kitchen is bad, and the camera on my phone is not very good.

It's a bit better in the day when I have sunlight coming in through the windows.

[covert wren]

Tacos with refried black beans, cheese, pickled red onions, lime crema, Habanero hot sauce, and green onions.

I grew the black beans, Habaneros, and green onions.

The latest batch of my orange Habanero sauce is dangerous. The heat builds slowly. At first it doesn't seem hot enough so you add more. Then the heat sneaks up on you. By the time you are finished eating it's very, very hot.

[covert wren]

Rosemary lamb chops, mashed potato, and braised swiss chard?

[mental path]

herbs de provence lamb with Gochujang vinaigrette

[knotty aurora]

Chicken shawarma wrap

[acoustic tiger]

Looks so good!

[acoustic tiger]

Ugly but good. Dumpling filled with sweet and sour cabbage. Fried then instead of steaming. The end result was ”försvinnande goda” (disappearing good, a saying in swedish).

[covert wren]

El Presidente

With a homemade brandied cherry.

[rich fulcrum]

i always come to this channel for my daily swedish lessons from you calle 👌

[marsh dust]

Good lord this channel is making me hungry! 😅

[acoustic tiger]

Välkommen!

[acoustic tiger]

I want to adopt you

[covert wren]

Hotdog, mustard, sauerkraut, toasted bun.

[covert wren]

The Laphroaig Project

[covert wren]

Mediterranean Lemon-Garlic Rice

[acoustic tiger]

I'm skeptical about mixing such a fine whiskey with stuff.

[covert wren]

Chartreuse is an amazing liquor in it's own right.

Together it's a very good cocktail.

[delicate viper]

I like rum

[covert wren]

Rum is very good.

[delicate viper]

Yes with coke cola

[covert wren]

Rum and coke with a squeeze of lime is a very nice drink.

[delicate viper]

What do you suggest to mix rum with sense your an expert at mixing drinks

[covert wren]

I think a simple Daquiri is a very good way to show off a nice rum.

Not the frozen daquiris that are like a slushy.

[delicate viper]

What's a daquiri gotta note i live in Australia

[covert wren]

But the original kind.

Daquiri is rum, lime and sugar.

The proportions vary a bit based on taste.

[delicate viper]

Oh we only got bundaberg where i live

[covert wren]

Is bundaberg a white rum?

[delicate viper]

As long as its a nice sweet rum

[delicate viper]

Ill send a pic of bottle

[covert wren]

Generally a daquiri is made with a dry white rum.

[delicate viper]

There

The original

I didn't even know you get white rum

[covert wren]

Looks like a gold rum. And the name sounds German, so I expect it's kind of a sweet slightly funky rum.

Hm.

[delicate viper]

Yes

Nicely sweet not too sweet but a nice sweet taste

[covert wren]

Around here we usually get white rums from the Caribbean, central America, or south America.

[delicate viper]

White rum?

[covert wren]

Like a nice dry white rum would be something like Flor de Cana

[delicate viper]

Gotta see a pic

[covert wren]

Extra Secco

It's clear like vodka.

Generally they are unaged or only lightly aged.

[delicate viper]

Mmm interesting

Is it sweet

[covert wren]

It tastes sweet with out the sugar, if that makes sense. It's not sugar sweet, it's aroma sweet.

[delicate viper]

I don't drink something thats super strong like whiskey or anything bitter

[covert wren]

Well, when you mix it with lime and simple syrup it cuts the strength.

[delicate viper]

Ye that outta be a nice rum

[covert wren]

There is also something called a Hemmingway Daquiri. It adds some grapefruit to the drink.

But yeah, generally the use dry white rums.

Originally they would have been Cuban rums.

[delicate viper]

Ooooo rum with grape fruit

Sounds nice

[covert wren]

Well, lime and grapefruit.

[delicate viper]

Sounds even nicer

[covert wren]

It's a lovely drink on a hot day.

[delicate viper]

Damn i wish i lived in America just for the rum

[covert wren]

USA would be nice for rum, but Latin America or the Caribbean would be even better for rum.

[delicate viper]

Yes

Pirates loved rum so ye

From the Caribbean

[covert wren]

Rum is made from molasses, which is a by-product of sugar cane processing. Anywhere they grew sugar cane there was usually a side industry making molasses into rum.

[delicate viper]

Ah

Nice

Would you class rum as an exotic drink?

@covert wren

[covert wren]

Not really? I grew up with rum everywhere so it doesn't seem very exotic to me.

[delicate viper]

Ah

Fair enough

[covert wren]

Looks like Bundaberg also makes ginger beer. That would be good with rum.

A Dark and Stormy is generally made with a dark rum, but Bundaberg might work.

Gingerbeer + Dark Rum + squeeze of lime

And apparently Bundaberg makes a white rum. "Bundaberg Five Rum." Maybe you can find it if you look around.

[delicate viper]

Oh hell yea

That sounds nice

[rancid aspen]

Vegan fishlike cakes, wedges and

[uncut notch]

Mmmmm beansss… See I like this picture because its half beans and half everything else, beans for the win

[lone frigate]

When your eyes are bigger than your stomach (yes that is 2 pieces of Haddock)

P.S that was from the beginning of the year

[uncut notch]

bean.

[lone frigate]

Gotta love Baked Beans, I'm probably one of the few heathens who prefer it over mushy peas when it comes to good ole' Fish 'n' Chips

[covert wren]

Turning some of my cider into apple cider vinegar.

If this works, I'll attempt it with a bottle of my strawberry wine next.

[whole jasper]

In the UK, White Rum is also known as Bacardi. I don't know if this is true elsewhere?

[delicate viper]

I wouldn't know because i don't live in the UK

[whole jasper]

Actually I just found out it's a brand name, not a drink name :/

[whole jasper]

But you do live somewhere, right?

[delicate viper]

Yes lmao

[covert wren]

Hot dog with garlic and chive sauce, red onions, on a toasted bun.

[delicate viper]

To much onions in my opinion

But the sause what's the sause ya got there @covert wren

[covert wren]

Yeah, I might have over did the red onion.

I made a sauce from a couple tbsp of whole fat yogurt, a clove of garlic, some chopped up chives, salt, pepper, and a splash of oil.

Sour cream would probably be more typical, but whole fat yogurt tastes similar, but a bit healtier.

[delicate viper]

Ye and the sausage

[covert wren]

Chicken hot dog.

[delicate viper]

Sounds nice love the sour and cream idea you got there

Chicken what now

Yoi get chicken sausages

[covert wren]

Tastes more or less like a standard hot dog.

But I try to avoid red meat.

I usually buy chicken dogs or turkey dogs.

I think the onion and the chives kind of redoubled the onion flavor.

[delicate viper]

Why avoid red meat

[covert wren]

Red meat's not really good for you.

[delicate viper]

No hate if you do i love what you do with rum we'd be good drinking buddies

[delicate viper]

Protein my dude

[covert wren]

True.

But I get lots of protein from chicken, turkey, eggs, dairy, beans, etc.

I like chicken and turkey, so it's not the end of the world for me.

[delicate viper]

Fair enough

Yeah nah reason why i like red meat is because my father comes from a heavy BBQ background

[covert wren]

Oh, I love BBQ.

[delicate viper]

This man can put gordan ramsey jn the dirt when it comes to a proper steak or proper cooked chicken on the BBQ

[covert wren]

Texas brisket is the best.

Low and slow.

Super juicy.

[delicate viper]

Texas brisket

Isn't that the massive steak

[covert wren]

Big hunk of meat.

Usually sliced up for individual portions.

I like extra fat and some burnt ends.

[delicate viper]

When i still lived in South Africa in our local market there was something called texas steak but it had all kinds of wierd sauces in the bag with it

It was horrible

It was dry and what not

I don't know if i did something wrong but ye

I need go get one without sauses

@covert wren

[covert wren]

I was reading about a kind of dried/cured/smoked meat from South Africa.

[delicate viper]

Ah

[covert wren]

Biltlong? Or something? Or maybe that is the box they smoke/dry the meat in.

[delicate viper]

Didn't think you'd find it interesting

Yes biltong is just meat left in a custom built cooler or dryer room

[covert wren]

It's like a smoked meat jerky that has a marinated sauce or something.

[delicate viper]

Me and my father usually made biltong from springbok because that was the prefered meat to use

[covert wren]

I really like the idea of preserving meats. Like biltong, salami, etc.

But they are like all for red meats, not chicken or turkey. My luck. 😄

[delicate viper]

So its just like slices of meat thats been left in brown vinegar with colander and rocky salt and the meat is to be left in it for 2 days soaking up the salt colander and brown vinegar and then you hang them in your dryer thing you built or bought

Oh you'll love biltong man

[covert wren]

Colander? Is that a spice or herb?

[delicate viper]

Yep South African traditional

[delicate viper]

Spice

[covert wren]

Do you make still make biltong?

[delicate viper]

Yes

I live now in Australia

I think my dads going to start making biltong again maybe in a few months time again

[covert wren]

Could make some good food pictures.

[delicate viper]

There's a specific time in the year where he makes biltong

The golden month for biltong to dry i think

[covert wren]

I think it's true for salami as well. Need the right temperatures.

[delicate viper]

Yep

In the summer to hot

Winter to cold

He needs a bit of cold but not to cold

[covert wren]

I think I read something like that. Also need dry air.

[delicate viper]

Yes

Dry air

[covert wren]

I think some of the boxes will have an incandescent lightbulb in the bottom to create heat and airflow.

But I imagine you could do it with a computer fan on the box.

[delicate viper]

Thats where the storage unit thingy comes in when you hang the meat to dry

[delicate viper]

Yep light bulb and fans

Need to keep air flow going in from one point out to the other

[covert wren]

nodnod

It seems like a really interesting process.

[delicate viper]

My dad literally transformed a old fridge slapped a massive fan on the back to blow air in made holes on the bottem and boom

[delicate viper]

Yep and when they are dry you can start hanging droewors that is if you made droewors

[covert wren]

Sounds about right.

[delicate viper]

You can make biltong all year around its just when you do it in a dry season you'll get the best outcome for the biltong because the fans just sucks in dry air

[covert wren]

I think it's the kind of project I'd try if I were still eating red meat.

[delicate viper]

Ah ye

But you'll try a little bit right?

[covert wren]

Oh, yeah, I'd try a little.

[delicate viper]

Nice

You'll like it

[covert wren]

But I can't really justify making pounds of the stuff 😄

[delicate viper]

Oh you can

If you have a large drying room

That's how most biltong shops in South Africa be successful

[covert wren]

I meant, making pounds of the stuff for myself, as I won't be eating pounds of it.

[delicate viper]

And then ofcourse if you have the money

[delicate viper]

Oh yeah lol

[covert wren]

Oh, back to that garlic and chive sauce. The chives and the onions both added onion flavor, so maybe I should have used a different herb than chives.

Parsley maybe.

The flip side would to use a different topping than sliced onion.

Not sure what would have gone well with the garlic and chive sauce, though.

[delicate viper]

I would just remove the red onions and munch on that hotdog

[covert wren]

I think I'd want some kind of vegtable.

[delicate viper]

I've never used garlic and chives on a hotdog before

[covert wren]

Neither had I.

I wanted to try something new.

[delicate viper]

I've also learned that if you never you'll never know

When it comes to cooking

[covert wren]

My go to is usually sauerkraut and mustard.

With hot sauce if I am drunk.

[delicate viper]

Sauerkraut

Sounds like mustard

[covert wren]

it's pickled cabbage.

[delicate viper]

Oh

[covert wren]

Great with sausages.

[delicate viper]

Name seems fimiliar

[covert wren]

The acidity of the sauerkraut cuts through the richness of the sausage.

Great pairing.

Good with hot dogs, bratwurst, kielbasa.

[delicate viper]

Ill take your word for it

[covert wren]

I always look forward to Oktoberfest type stuff, because you can usually find good sausages and sauerkraut.

And of course, beer.

[delicate viper]

Nice

Im not really a beer person

I don't like bitter and i don't like to strong stuff

More of a rum guy i am

[covert wren]

Bitter as in the flavor, or the style of beer?

I know bitter is a name people in the UK use to name a kind of beer. I imagine it's used in SA and Australia too.

[delicate viper]

Nah the beer here in Australia is just bitter

The taste is bitter

[covert wren]

That's the hops, yeah.

There are different styles of beer that are less bitter. It depends on how many hops are added, and when they are added in the process.

I am not a fan of the very bitter ones. I generally like the dark roasted malty ones.

Though some juicy fruity (not bitter) IPAs are very nice.

I imagine you can find Guiness. That one is everywhere. Not too bitter. Just sort of creamy with nice toasty flavors.

[covert wren]

Tacos. Refried black beans with cheese, lime crema, and salsa verde.

I grew the black beans. I grew most of the stuff in the salsa verde and canned it back in November.

[delicate viper]

Right

You own a restaurant or something?@covert wren

[covert wren]

Nope.

[delicate viper]

Damn

Reason for this because i see you love go cook and make stuff

[covert wren]

I like to garden, grow food, and turn it into nice things. I also like to make things. And I like to eat good food.

Generally though, I like to cook things that are easy to make.

[delicate viper]

Yes

[covert wren]

A daiquiri for @delicate viper

[delicate viper]

Ooo that looks good

[covert wren]

It is very good.

[delicate viper]

Damn wish i could have a taste

[covert wren]

Sorry, I'd email you a glass if I could.

Have a look around for Bundaberg Five. If you can find it you can make your own.

[delicate viper]

Haha

[acoustic tiger]

Joining in the creative hotdog meals

Cheese'n'bacon sausage, strong mustard, some cucumber mayo and extra pickels

[delicate viper]

Remove the cucumber calle but is there any butter on that hotdog

Or bun

[acoustic tiger]

No butter, didn't even toast the bread. So savage.

[delicate viper]

Ay nothing wrong with un buttered hotdog buns if you got a good sauce like strong mustard you don't really need butter

Mmm hot dog with strong mustard and mayo sounds nice

I should try it out one day

Calle the master with hotdogs inspector81 the alcohol master and then me the steak master

But nun of yall have seen my cooking so ye

[acoustic tiger]

The unholy triangle

[delicate viper]

Haha yes

[acoustic tiger]

Or maybe rather the unhealthy

[delicate viper]

That as well

[covert wren]

What's on top?

[sonic raft]

It is chicken with breadcrumb coating and tomato sauce and cheese

[covert wren]

That sounds super good.

[sonic raft]

Was delicious.

[delicate viper]

Oh so basically a chicken snitzel

With sause and cheese

[sonic raft]

Exactly!

[delicate viper]

Maddness

We have something similar here in Australia i just forgot the name

[whole jasper]

Hunters Chicken?

[shrewd prism]

Did anyone say brisket??

[echo zealot]

so juicy

gimme a piece i didn't have proper lunch, please

[covert wren]

I miss Texas brisket. Haven't been out that way since the pandemic started.

[sonic raft]

That doesn´t look tasty for me. Or is it just me?

That was my meal today

[covert wren]

The brisket looks very taste to me 😄

What are the long thin things that are pointy at the ends?

[uncut notch]

I can see how the brisket looks good, but I wouldn't eat it

I guess I just do not like meat so yeah

Except chicken, Chicken and rice is epic

[covert wren]

Hotdog with roasted peppers and onions, spicy brown mustard, on a bun.

[oak crane]

i think you'll need a second one to close it

[delicate viper]

Like the look of the sause but do removw the peppers onions and the wierd pickel lookin stuff

[covert wren]

Ah, a hotdog with mustard, the classic.

There's no pickles. Just red bell pepper, green bell pepper, and onion.

[delicate viper]

Ye remove both peppers and onion

To much greens imo

[spring quail]

Potato and leek soup, starring the leeks from our garden

[obtuse ermine]

champs 😄

[obtuse ermine]

mushroom potato?
and..?

[sonic raft]

Mushrooms, german gnocchi, kale, some cream and bacon 🙂

[sonic raft]

Yummy!

[acoustic tiger]

Got a delivery of mirin, lot’s of different soya sauces, gouyang and samyang. Even some MSG. Never used that before. Probably doing some sweet and sour chicken tonight

[whole jasper]

Where's the smoke ring 😄

[covert wren]

Hot dog with bbq sauce and pickled red onions, on a toasted bun.

[covert wren]

A Closed Bodega.

[bold bluff]

https://tenor.com/view/sizzle-fry-cook-golden-brown-delicious-gif-12123321

[covert wren]

Fried chicken, I think.

[whole jasper]

Toad in the Hole

[covert wren]

Hot dog, salasa verde, melted cheese, toasted bun.

[delicate viper]

Nice

[tepid lagoon]

i join this discord and see a food section, if u guys wanna cook lmk, im a chef and can give u free help

[delicate viper]

Nice

You and inspector will be good friends

That's not food but ye aight lol

[acoustic tiger]

Some kind of pie?

[spring quail]

Beef stroganoff with home made bread.

[covert wren]

Beef stroganoff is so good.

[knotty aurora]

extra cheese and extra pineapples

[covert wren]

Some people argue pineapple does not belong a pizza, but those people are wrong.

[spring quail]

I'll still avoid it on pizza

Sausage and banana pepper is my jam

[covert wren]

Generally I like a plain cheese or a margherita pizza. But one I get occasionally is pineapple bacon and garlic.

pineapple + pork is really good.

[spring quail]

Spicy marinara and roasted red pepper

Or a solid white pizza with chicken and spinach

[covert wren]

I've never been a fan of white pizzas. Tomato is one of the best parts of the pizza.

[spring quail]

I love white pizzas that use olive oil and garlic as the sauce

Not into the ones that have Alfredo sauce

[covert wren]

The Chadburn.

[orchid oyster]

Yo, havent had toad in the hole for ages! Sausages in Yorkshire pudding, basically a big round pancake, the french style ones, with gravy, delish

[whole jasper]

Yup, just Flour, Eggs and Milk...... and the best sausages money can buy 😉

[shrewd prism]

wasn't made in an offset smoker hehe

[whole jasper]

I once did some Beef Ribs (Jacobs Ladder) in a Weber Go Anywhere... they were nearly as big as the grill 🙂

[random zealot]

Polenta with parmesan and shredded chicken with swiss chard I had yesterday.

[covert wren]

Hot dog with tomato sauce, melted mozzarella and fresh grated parmigiano reggiano, on a bun.

I made the tomato sauce from tomatos and basil I grew.

[covert wren]

The Last Word.

[balmy aurora]

My man. a good old fashioned margharita

[vital bobcat]

damn bro you must be the weenie wizard with all these hotdogs

they do look fantastic tho

[sonic raft]

Is the bun self made?

[acoustic tiger]

"Weeinie wizard" =9

[covert wren]

Actually, it's a Last Word.

[covert wren]

A while back someone made a hot dog with egg. I thought it was interesting. I usually just use sauerkraut and mustard. I thought I'd try making hot dogs with different toppings.

[covert wren]

No, I bought the buns at the store.

I made a strawberry pie again.

Strawberries from my garden.

[sonic raft]

That looks amazing 😮

[vital bobcat]

That's mad cool, they all look really good I was just making a joke. Keep the weenies coming! 😏

[oak crane]

inspector has the ability to make you feel hungry even though you've eaten a couple minutes ago

[tepid ginkgo]

husband material

[mild matrix]

bro how u gonna close that

[covert wren]

It closed fine. The vegetables are soft and flexible, and the bun is squishy.

A margarita for @balmy aurora.

[covert wren]

I was going to make pasta and tomato sauce tonight, but decided to do something different.

Cross between pasta and tomato sauce x mac n' cheese x pizza.

Elbow macaroni, home made tomato sauce, mozzarella and parmesean.

I grew the tomatoes and basil in the tomato sauce.

If it's not apparent from the picture, the consistency is thick and rich melty cheese, like mac and cheese.

The trick to getting the cheese to emulsify with the sauce instead of breaking into a mess where the cheese just sticks to the pan is very starchy pasta water and low/no heat.

Starch is an excellent emulsifier. Turn the heat to low or off when you are blending.

[acoustic tiger]

I’ve never done that type of pie at home. What do you mix the strawberries with to make the filling more stable?

[covert wren]

I generally look for recipes that uses ingredients that I have at home. I found a recipe that used flour to thicken the filling. However, the filling was still runny. I used more flour. Still runny. I used more flour and some corn starch, and that thickened it about enough. I want to look into other thickeners now.

I started with this recipe:

https://www.allrecipes.com/recipe/12468/old-fashioned-strawberry-pie/

The filling was tasty but very runny. I bumped the flour from 1/3 to cup to 1/2 cup. Still runny. Then I added 4 tbsp of corn starch. Pretty firm.

I want to look into other thickening ingredients.

Recipes suggest strawberry jello, but I don't want to add weird artificial flavors.

However, 1/2 cup of flour and 1/4 cup of corn starch works OK.

On top of the 4 cups of strawberries

And the 1 1/4 cup sugar and 1/2 tsp cinnamon

And the 2 tbsp butter.

That's the filling.

For the crust I am working with 2 recipes now.

1 crust recipe worked very well for me, the other I am still working on.

All that said, the original recipe tastes great. It's just that juice runs out of the pie when you slice it.

If you are not picky about how it looks and eat it within a day or two, it does not matter.

This is the pie crust I made by hand and worked very well: https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe

Super good.

This is the version for a food processor: https://www.seriouseats.com/easy-pie-dough-recipe

I am still working on this version. My food processor might not be powerful enough to use this recipe.

Sorry I can not give you definitive answers. I am still working on the recipe. But these are good enough to make your own right now.

[covert wren]

The hand made version is super good.

I am just trying to dial in the food processor version.

[delicate viper]

@covert wren can i just come and live with you for a full year and you just teach me how to cook and make good alcohol beverages

[covert wren]

There are people who would be better at teaching you how to cook.

Half of what I know is just stuff I read online or saw in youtube videos.

[delicate viper]

Nah i don't care tho lol

[gleaming blade]

Cake

[austere onyx]

🥚 🥪

[novel tiger]

Omg an egg sandwich
I must try this

[sonic raft]

What an amazing idea!

[tepid lagoon]

did you use beef or plum maters?

[covert wren]

I am not sure what was in that specific batch of canned tomatoes, but generally when I am canning it's mostly plum tomatoes, topped up with whatever beefsteak are needed to top up the batch.

[tepid lagoon]

heard,so do you cook privatly or do some chefing?

[covert wren]

I just cook for myself. Someone in the channel posted earlier they are a chef and would be happy to help anyone else with food.

[tepid lagoon]

oh yeah that was me

im glad to see some people cook for themselves though,i do alot of stuff, so if you ever hit a wall with a dish let me know, seeing how you like hardy stuff i can give you some good meal idea's, sense i dont make skinny-fuk food

[covert wren]

ha ha, I like all kinds of food, including the skinny-fuk food.

I am just not afraid to make something like mac n cheese or hot dogs sometimes.

Thanks for the offer too.

[tepid lagoon]

i have some fine dinin' and alot of southern food under my belt, i like the core of southern recipies , but i think food can be healthy too, i like hotdogs, but usually i just get brauts.

[covert wren]

Bratwursts are great. Kielbasa is great as well.

[tepid lagoon]

depending the spices i totally agree, polish sosage is great when it hangs on the milder side\

[balmy aurora]

I just like my chicken picatta

[spring quail]

I love chicken piccata. 🍴

[random zealot]

Beef and chorizo mix patty with Swiss cheese and arugula on homemade focaccia. 😊

[mild matrix]

its good, but the bread could use more toasting

[mild matrix]

stock image ;-;;

[mild matrix]

looks nice, but you drowned it w/ sour cream tbh

[mild matrix]

amazing, supreme dish, gordon ramsay says "My god this meal is the most delicous meal i have ever consumed:

[sonic raft]

That looks so tasty. OMG 😮

[acoustic tiger]

Some pork neck simmering to become pulled pork in a couple of hours

[delicate viper]

Some good rump steak spiced with south African spices

[covert wren]

I went a little overboard with the dairy, yeah, but it did taste nice.

Pulled pork is wonderful.

[mild matrix]

Egg Sandwich ❌

Sandwich Egg ✅

[delicate viper]

Facts

[uncut hinge]

https://cdn.discordapp.com/attachments/775152339446530072/934700910247034881/1277703C-45E7-4108-B238-3F4C7A1768BD.jpg

[spring quail]

Noooooooo

[covert wren]

Oof, when chili goes bad.

Chicken thigh, roasted veg, herbs.

I grew the butternut squash and herbs in my garden.

[mild matrix]

ckicken dont look crispy :(

[covert wren]

The skin was not dark, but was fairly crispy. 5 more mins would not have hurt.

[mild matrix]

idk man, to my experience. if the skin is kind of white/see through, the texture aint crisp

[covert wren]

The skin was not see through

[mild matrix]

idk the skin looks thin, i may be wrong but it looks like that to me

[acoustic tiger]

Pre-pulled pork.

[delicate viper]

Nah

[acoustic tiger]

So good. Ate it with a sweet hamburger bun, creamed corn, red onions, habanero sauce and some grated cheese. It was not pretty.

[surreal arch]

meat

[acoustic tiger]

Yes.

[covert wren]

Black bean tacos. Picked some lamb's lettuce today for the tacos.

It's nice how lamb's lettuce will grow through the winter. It surived lows of 9F a couple times, and being under 4 or 5 inches of snow recently.

[still mesa]

Started experimenting with fishbowls, this one was a little too sweet

[covert wren]

Looks fun.

[covert wren]

An Aviation.

Homemade brandied cherries are the best.

[acoustic tiger]

Nice! I like plants that can take a beating.

[sonic raft]

Our first Enchiladas.

[hard warren]

Spaghet

[acoustic tiger]

Love chick peas

[acoustic tiger]

The Swedish dish ”falukorv och stuvade makaroner”. Pork based sausage slices (fried) with milk stewed macaroni. Server with three sorts of mustards (a must) and shredded carrots (optional)

[covert wren]

Nice.

[acoustic tiger]

I love mustard

[mild matrix]

Sauce?

[hard warren]

pesto alla genovese

[sonic raft]

Looks delicious

[delicate viper]

That's looks bone dry tbh

[dreamy sable]

Omg I tho it said foot

God dammit

[untold arch]

I think i made pizza

However I am unsure at this moment

[mild matrix]

I dont see sauce

i see dry sad

[hard warren]

I ran out of sauce

[dreamy sable]

Did you use those pizza stones

Looks way better than my sorry attempts

[untold arch]

Yes

[untold arch]

This is a sorry atrempt itself too but thanks

[dreamy sable]

Based

Pizza stone best

[jolly umbra]

That looks pretty good, ngl. What did you put on it? I can see some tomatos under the cheese but can't tell if there's anything else

[untold arch]

So like, i wasnt prepared

Pepperoni, doctor's sausage, onions, some tomato. And like, cheese.

It was pretty good but I can do better

I put too much stuff on it tho, I realized after

[jolly umbra]

It's great, especially if it was one of your 1st few attempts at it. Made me hungry and now I know I shouldn't look at this channel if I haven't eaten anything today yet

[untold arch]

The second one was better i think

I put a bit more sauce on it but overall less toppings, I have gone overboard with the cheese on the first one.

I made this for my bro

[covert wren]

Those are some fine looking pizzas. I was thinking of making pizzas myself soon too.

[untold arch]

Thank you Inspector for your very epic words.

I know they look bad, I'll do better.

[uncut notch]

Dude they look good as heck, don’t doubt yourself and slay those pizzas, rock on bro 🤘

[covert wren]

Tomato soup and grilled cheese. I used tomatoes and basil I grew, and some bread I baked the other day.

[delicate viper]

Hmm very nice

[gleaming blade]

Oh moderators

[spring quail]

Got invited to a Chinese New Year celebration. I've never been served so much seafood. Fried softshell crabs, scallops and shrimp, beef soup, mushroom and pork soup, seafood soup, steamed whole sea bass...

Also some sushi.

[novel arrow]

seafood > any other food

[tight steppe]

Based take

[still shadow]

gotta feed the gram before u feed the man

-_-

[covert wren]

I made some raspberry turnovers. I used raspberries I grew.

[acoustic tiger]

High-end semla!

three day fermented bun, really good cream and hard roasted almond cream

[hasty ember]

Where can I steal that?

[acoustic tiger]

From mah belly!

[delicate viper]

Oh my fucking god that looks good

[delicate viper]

Mmmm now thats something i need during my recovery from covid

[gleaming blade]

Chesse burgir

[surreal arch]

nomnom

[orchid oyster]

I just attempted some eggy ham and cheese toasties, with the leftovers mixed together at the side

[sonic raft]

Looks delicious!

[surreal arch]

😋

[acoustic tiger]

Gawd!

[covert wren]

Chicken, carrots, and onion, in a hard cider and thyme sauce, with mugi gohan.

I used hard cider I made, and thyme I grew.

[delicate viper]

The chicken and sause looks fire but the rest nah

Im a picky eater lol

Braai broodjie(bread with cheese grilled on a BBQ) on the left and my dads good BBQ on the right plate

[acoustic swallow]

omg they said braai💙

[covert wren]

Looks good, but I'd want some kind of grilled veg too.

[rich fulcrum]

yooo metti pro chef

[delicate viper]

Yes lol

I would take the chance and say your south African because you know what braai is @acoustic swallow

[acoustic swallow]

I stay in Antartica xd

[delicate viper]

Ah lol

[sonic raft]

To be fair my boyfriend made it. 😄

[acoustic tiger]

Bake day!

[sonic raft]

What are you baking?

[acoustic tiger]

Breakfast loaf!

[rotund niche]

Breakfast loaf!

[sonic raft]

I would say breakfast love 😮

[runic mauve]

Pass it on over

[acoustic tiger]

Over my bread-fed body!

[runic mauve]

😦

👉 👈

[delicate viper]

Hmmm freshly baked bread with a spread of salted butter in the morning sure do sounds nice

[covert wren]

Zucca in saor and rigatoni with home made tomato sauce.

[acoustic tiger]

Some cheese, good coffee.

[delicate viper]

Hell yeah

[tame quartz]

Matcha rose latte w whip cream.

[acoustic tiger]

I want that in my face

[delicate viper]

[spring quail]

New England clam chowder.

[delicate viper]

Mmmmm looks nice

[fickle moon]

Instead of pickled onion it's grilled

[covert wren]

Was trying to make some Neapolitan style pizzas tonight.

First try I thought the crust was a little under baked, otherwise it was great.

Second try the crust was good but I over did the cheese a bit.

I've eaten too much pizza.

[delicate viper]

Pizza good lol

[acoustic tiger]

@covert wren how long did you ferment the dough?

[covert wren]

It fermented 12 hours at first, then I formed the dough into balls and put them in the fridge for an additional 6 hours. There is a 3rd ball still in the fridge and what I read is it will still be good to use today or tomorrow.

[acoustic tiger]

Started a three day fermentation now

[covert wren]

Is that all at room temperature?

[acoustic tiger]

Testing this method: https://youtu.be/a_JGETcq0QQ

[covert wren]

Yeah, that sounds about right. Roughly similar to the recipe I followed.

[acoustic tiger]

Did you do any folding or so during fermentation?

Waffle with sour creme and vegan caviar. Could have used some chopped chives.

[covert wren]

There was some folding in the first hour or two, and then a fold when forming the balls.

[acoustic tiger]

Cool, I'll give it a fold or so today

[covert wren]

The schedule I followed from the recipe I used started with an autolyse step where you mix the water and flour together and let that rest for 20 to 30 mins, after which you work the yeast and salt into the dough. You let it rest, and then over the next 30 to 60 mins you are meant to give it one or two folding steps. I did two folding steps about 15 mins apart. About 12 hours after first mixing you divide the dough and form balls. When forming the balls each ball gets a folding step. That's the last of the folding. Then you cover the balls with plastic and let them rise in the fridge for at least 6 hours. When you are ready to bake you take a ball out of the fridge, form and dress the pizza, and bake.

[sonic raft]

Some hot dogs

[covert wren]

Is that bacon?

Baked off the third ball of pizza dough. Kind of split the middle between the first two attempts. Crust is a little darker, but not as nice as the second attempt. Cheese is better than the second attempt, but a little over cooked.

[sonic raft]

Yes.

[acoustic swallow]

who needs pizza oven when you have, oven? -__-

[covert wren]

heh, my oven gets up to 600F and the results are not bad, but I admit I am envious of wood fired pizza ovens that can get to 700F to 900F.

[delicate viper]

Doesn't it take a while to get a wooden oven up to that heat or something

[covert wren]

Probably, yeah. And it wouldn't make a lot of sense if you are just making one pizza. It would be more useful for a big group or a party where you are making many pizzas.

As it stands pre-heating my oven and pizza stone took a very long time. Maybe 20 to 30 mins to get up to temp, and then another 20 or 30 mins for the stone to really absorb that heat.

A pizza steel might be more reasonable, but I haven't used one.

That said, the results from a super hot oven are hard to beat. Super fast bake, very moist crust.

[delicate viper]

Ah okay

[acoustic swallow]

saw a vid of how a person takes one of those pump up balloons and then malds clay around it then pops it

pog

[delicate viper]

Yep that's one way to make a pizza oven with clay i guess

[acoustic swallow]

Hawthorn Fire Clay

hawt

[sonic crystal]

A nice chicken and rice plate. Came out really nice.

[gleaming blade]

🥶

[sonic crystal]

of course with a side of whiskey

[acoustic tiger]

Pizzas on the 3 day fermentation dough.

A blanco with green kale and toppen with vegan caviar (not in picture) and a truffle salami one with homemade tomatosauce

[finite nimbus]

i just joined this discord server and i'm already jealous of peoples creations

[covert wren]

I really like the color on the crust of the salami one.

[woeful perch]

That was some nice food

[mild matrix]

👀

[whole jasper]

If all you have is a pan and a grill in your oven, I've had some great results using this method: https://www.pizzapilgrims.co.uk/2017/06/frying-pan-pizza/

[acoustic swallow]

._.

[delicate viper]

@acoustic tiger @covert wren see yall out here eating pizza's while im here eating GTFO popcorn

[acoustic tiger]

Yea, the I think the oven dropped a ton of heat inbetween the pepe and the blanco And I didn’t have the patience to wait.

[acoustic tiger]

That’s how I do them at our summer house. Indirect heat from coal, fry some mushrooms and onions in a pan, put them aside and fill the pan with dough and garnish.

[acoustic tiger]

I mean, we share everything from hot dogs to pretentious pizzas here. Don’t be shy.

[acoustic tiger]

Haha, bon appetite

[delicate viper]

Facts

[finite nimbus]

Coincidentally I made a Dutch apple pie for my mother's birthday

[acoustic tiger]

Get into my face

[fringe trail]

thick ass pie

looks good tho

[acoustic swallow]

yummm:)

[gleaming blade]

what the fuck

[acoustic swallow]

LOL

[gleaming blade]

i dont like the picture

[acoustic swallow]

uwu

[covert wren]

Rye Manhattan, with home made brandied cherry.

[covert wren]

Also, for what it's worth, do not be taken in by Canadian "rye whisky". It's bullshit. There are no legal requirements for a minimum rye content, and can be almost entirely corn or wheat.

Traditionally it had a high rye content, but in practice today the ratio can be as high has 9:1 other grains to rye.

Corn and wheat can make fine whiskeys. But they are different from rye.

A good rye has interesting spice notes, and often I find kind of a sour quality.

Corn based whiskeys like bourbon seem very sweet, with out the addition of sugars.

The corn whiskey it self just smells sweet.

And the new American oak barrels lends sugar to the whiskey. There is sugar in the wood.

I don't know enough about wheat whiskeys to comment on them. I just know every wheated whiskey I've had has been very good.

[covert wren]

Generally I drink bourbon neat, and use rye for mixed drinks.

Bourbon doesn't need additional sugar and works well neat.

Bourbon is rather bland in many whiskey cocktails.

[tame quartz]

Blueberry banana peanut butter milkshake.

[prime meteor]

yum

[acoustic tiger]

Cool insights. I don't I've ever rye whiskey

[acoustic tiger]

That looks so good

[tame quartz]

now I want chashu

[mellow crescent]

You know I gotta get a large, boys.

[sonic raft]

Can you tell me what that is? I really have no clue what you have on your plate 😅

[delicate viper]

That looks like ramen, pork with eggs i think and a bit of green and red peppers

[open shale]

read this as foot-pics, I'm disappointed that it isn't.

[gleaming blade]

🤨

[fickle moon]

YEEES

[onyx stream]

that looks amazing, wish i could actually cook lmao

[acoustic tiger]

Steamed bao buns. Later filled with Gochujang chicken, sesame cucumer sallad and more stuff.

[covert wren]

Kenji Lopez-Alt posted a recipe for chicken legs and white beans braised in salsa verde.

https://youtu.be/s4P4v0LMEKo

I did a riff on that. Scaled down the recipe, used chicken 2 chicken thighs instead of 4 legs, 1 can of cannellini beans, and half a jar of the salsa verde I made last year.

Otherwise did it the same way.

Came out pretty well.

I also didn't add any fish sauce or cilantro, because fuck cilantro.

[acoustic tiger]

Being a swede

[crystal charm]

nice balls

[snow wind]

Kokuton ramen

[acoustic tiger]

Yes

[astral light]

ARE THOSE BEANS?? HELL NAH DAWG U BUILD DIFFERENT

[astral light]

🤠

[astral light]

why does it looks so creamy,spicy,juicy and sweet at the same time?

[solid fiber]

Tonkatsu at Yabu

[astral light]

faakin sexy

mmm

[pine pebble]

@ancient sky we have an issue I see

Fucker stole my name

[ancient sky]

Lmao

I’ve been medic in discord for 5 years now

[ancient sky]

Sad day

[pine pebble]

We must settle this like men

We rock paper scissors for the name

Ready?

[ancient sky]

Lmao

Easy

[gleaming blade]

IS THAT R6

WHY IS IT BRITISH

[acoustic tiger]

🧐

[acoustic tiger]

Stuffed

[pine pebble]

Those are some nice looking ribs

[delicate viper]

Good lord that looks good

[oak crane]

tip for the corn: if you grill it with some paprika and other spices of your choice, it becomes much better

it'll be done once it has a bit of char and the kernels are soft

[pine pebble]

Those looks like a restaurant

[acoustic tiger]

Was at a restaurant 😉

[pine pebble]

Not something they cooked themselves

[oak crane]

still would be useful in other situations

[pine pebble]

True true

[acoustic tiger]

Yea, I like some browned butter. Sometimes I Cook them in the fat from bacon.

The corn was probably the least excititing part.

Ribs were goooood

[delicate viper]

Goodness i didn't take a picture last week but my dad made some boere wors and russian sausages

[covert wren]

Love me some ribs. As for corn, rubbing them with butter and oregano is a special treat.

Also weird seeing Texas branding on the paper, when that is clearly not TX BBQ.

Well not central/Austin BBQ.

Looks like Kansas City BBQ.

I imagine there might be some overlap in parts of the state.

Best TX BBQ I had was brisket, sausage, ribs, in that order.

Across multiple venues.

I day dream about good brisket.

[delicate viper]

But ye have never heard of boere wors

[quartz iron]

Thy command thee shall comforth with ye boere wors

[tepid ginkgo]

i always forget to take pics of my food :c

[delicate viper]

Huh

[sonic raft]

You should remember that. This channel is quiet empty (of good food pictures) 😄

We need your food pictures!

[wet pivot]

show me hamburbers

[violet fossil]

Homemade breakfast pizza:

Biscuit dough base
Black pepper gravy
Breakfast sausage chunks
Scrambled egg
Shredded cheese
Salt, pepper, onion powder, paprika

Cook eggs, sausage, and gravy separately, season the sausage to taste.

Throw dough in the oven for 8-10 minutes, pull out, apply gravy first, a thin sprinkle of shredded cheese, then apply eggs and sausage, then smother with more shredded cheese. Throw back into the oven for 2-3 minutes or until cheese is sufficiently melted. Let sit to cool, then enjoy!

Decided not to add bacon this time around as I didn't have any. But all meats are substitutable with whatever you prefer! Veggies work too if you prefer that instead of meat! I'm not sure how I would go about a vegan recipe, as I'm not versed in that style of cooking.

[acoustic tiger]

Haha, it’s just a very Swedish chain of restaurants that tries to be American.

[acoustic tiger]

Me too! Did sliders today, and pizzabuns, and a lot of cookies, as we celebrated my oldest sons birthday (and mine)

[covert wren]

Chicken fajitas.

[spring quail]

Happy Pi Day!

[iron skiff]

i count this as food

its yummy lol

[tired lance]

Even if you do consider it food, please only post food that other people would also consider as such, thank you! I gotta yoink this away to keep the channel on topic.

[sharp kettle]

@acoustic tiger important

I present to you, the eggplant Kebab

[acoustic tiger]

Noice!

[sharp kettle]

U can ping me whenever for a different kind of Kebab each Day

[covert wren]

What are the ingredients to the eggplant kebab?

[sharp kettle]

Uh. The two mandatory materials are meat balls ( made from lamb meat generally) and eggplants (duh) tomatoes and peppers are generally Served as a side dish and comes with nearly every Kebab variant. (a tradition at this point)

U can also use raw/grilled onion

So besides eggplant and meat balls everything is optional

Best way to eat it is with flat bread, you can skin the eggplants, desize the meatballs, get some onion / tomato / pepper and put em on flat bread and make a wrap out of it

[delicate viper]

got no food pic but i can tell ya what i had

sliced sausages in there some bacon and some cheese then he made this sause right its sweet chili some 1000 islands and mayo and he put that in the omelete and oh my goodness it was good

[gleaming blade]

I had water

[oblique hollow]

nice.

[craggy perch]

Hmmm

[covert wren]

I may have over baked my bread this morning.

[acoustic tiger]

Ouch

[oak crane]

well they do say that charcoal is good for you

[uncut notch]

Looks good, just scoop out the inside with a spoon and eat it

[tepid ginkgo]

some kind of shake

[acoustic tiger]

I made 5kg lasagne today. Forgot to document.

[sonic raft]

No leftovers?

[acoustic tiger]

Yea, but packed and ready for lunches.

[covert wren]

Spanish white bean stew with roasted peppers.

[covert wren]

Open faced sandwich with a fresh cheese, roasted peppers, lamb's lettuce, garlic chives, and thyme.

I made the bread and cheese, I grew the lamb's lettuce and garlic chives, and I picked them this afternoon, I grew peppers and canned them last year, I grew the thyme and dried it last year.

[tired lance]

Can I order sandwiches from u

[delicate viper]

Im pretty sure this guy like owns a restaurant

Maybe idk

[covert wren]

I haven't figured out how to email sandwiches yet.

[covert wren]

I don't own a restaurant.

[limber lava]

Doesn't change the fact that it gives off massive cafe vibes

[delicate viper]

You should tho

[covert wren]

Food service is really hard work.

[delicate viper]

Im sure you'll be able to handle

[covert wren]

I can not see what is under that bun.

It is a mystery.

What I can see looks nice, though.

[acoustic tiger]

Trying resist all urges to make an evening sandwich

[mild matrix]

Resist not, my friend. There is nothing wrong with an evening sandwich…

[twilit gyro]

Fear not the dark, and let the feast begin

[delicate viper]

Fear is merely an illusion

[violet fossil]

The oldest and strongest emotion of mankind is fear, and the oldest and strongest kind of fear is fear of the unknown. Make the sandwich.

[queen seal]

i am inside your walls

[delicate viper]

Try me bitch my walls are a brick

[acoustic swallow]

Courage is the best impulse

[covert wren]

Strawberry pie.

[oak crane]

can we see a slice when you cut it?

[violet fossil]

What be this, Metti?

[sonic raft]

Chili Con carne with rice. ❤️

[violet fossil]

Excuse me while I drool at the thought of how delicious that is.

[sonic raft]

It was so delicious.

[wet pivot]

Does this count as food?

[mild matrix]

Only if eaten with chopsticks

[quaint raptor]

헐 부럽다. Looks good!

[forest apex]

Yeee

[covert wren]

Harvested some lamb's lettuce today. Made a salad.

[sonic raft]

Looks great and healthy.

[covert wren]

Tasted good too. It's nice to get fresh veg this early in the year.

[spring quail]

Warm broccoli and pasta salad

[covert wren]

My attempt at Caldo Verde.

There is a lot of olive oil in that.

I harvested some collard greens yesterday.

This seemed like a good recipe to use them.

[covert wren]

Not going to lie. Wish I had more collards and made a larger batch. I wish I made more.

It was very good.

Ingredients: collard greens, potato, onion, garlic, chicken stock, olive oil, salt, pepper.

That's it. SUPER good.

If I made it again, I'd use a little less olive oil in the soup while cooking, but then add some fresh olive oil in the bowl at the end after cooking..

It's crazy how something so simple made with such cheap ingredients could be so good.

As I understand it, in Portugal they use a special kale for the soup. It's a "tree" kale that grows very tall. 2 meters or more.