At 9/29/20 11:03 PM, Peaceblossom wrote:At 9/29/20 10:13 PM, Kiwi wrote:
She thick 😅
Yo what kind of cheese is that?
muenster cheese
At 9/30/20 12:30 AM, Kiwi wrote:At 9/29/20 11:03 PM, Peaceblossom wrote:At 9/29/20 10:13 PM, Kiwi wrote:
She thick 😅
Yo what kind of cheese is that?
muenster cheese
Does look pretty monstrous!
At 9/29/20 10:13 PM, Kiwi wrote:
She thick 😅
We gonna need bigger buns!
At 9/30/20 12:12 AM, Quisty wrote:Coronavirus has me baking up a storm. Damn store didn't have flour so I ended up with 30lbs bag from a whole sale store. Needless to say, I've made a lot of pie.
That's a lot of baking. I bet the house smells divine.
Maybe you could make Kiwi some buns of appropriate size for her burgers.
At 9/30/20 10:19 AM, Quisty wrote:The minute I get more yeast, for sure. Tho that's hard to find in Canada ATM.
Is everything starting to run out over there again? I thought the shortages were over since way back at this point...
Regarding the recipe arraignments: in the unlikely event you happen to have any exotic gluten-free recommendations I'd be all ears. :)
At 9/30/20 11:54 AM, Peaceblossom wrote:At 9/30/20 10:19 AM, Quisty wrote:The minute I get more yeast, for sure. Tho that's hard to find in Canada ATM.
I wasn't aware of a yeast shortage? Any reason why? Just increased demand from home baking or something else?
All those damn hippies and their banana bread!
I know, no yeast in banana bread.
Might be worth making a sourdough starter when you do get yeast.
Ontario is kind of teetering into lockdown again. Quebec is all fuckered.
Oh...on the question of gluten from earlier... I do not have celiac disease or anything but my issue is that most grain is GMO. Which is also why the digestion problem happens. The signature is not correct or what your body expects.
I am no nutritionist but I did my reading into this. Turns out, when you eat a lot of GMO the unnatural protein, mineral and fibre structures do not 'feed' your body correctly. For example, GMO food has proteins changed, so it can still grow despite fungal infections and produce massive yield.
The problem there occurs when you ingest this, your body and immune system now has to fight these infections and parasites instead. Which isn't too hard, you're a lot more resilient..but if it's all you ever eat, you can see how this would eventually have a toxic effect. Especially when the nutrients your body looks for aren't there.
Also many GMO and terminator seeds are responsible for decline of bees, colony collapse disorder, because the pollen is not right either. It's like...shooting blanks. Provides nothing that the bees need.
It's nothing to panic about though. Just eat some good biological organic food every now and then. It's not cheap but it'll rebalance your body in a few weeks and after that you'll be fine on the mass-produced stuff for a long while. Repeat as necessary.
Also plant nice heritage seeds, for your bees :)
As you can see, I still eat these things every now and then but there was a time when I ate tons of bread and cereal, every day. Used to suffer really bad acid reflux and stuff because of it. All good now. Listen to your gut!
Also Kiwi that burger tower looks epic lol
Plus I see incoming recipes from Quisty possibly?
I would add these to that list:
https://thenovicechefblog.com/blackberry-pie-bars/
You can use any (stewed) fruit in them.
Don't forget the egg, like I did the first time making them.
At 10/13/20 12:22 AM, AcidX wrote:Also many GMO and terminator seeds are responsible for decline of bees, colony collapse disorder, because the pollen is not right either. It's like...shooting blanks. Provides nothing that the bees need.
I blame the hippies for the decline of bees and CCD. Them and their damn insatiable thirst for almond milk.
At 9/25/20 11:43 AM, Cyberdevil wrote:At 9/25/20 11:38 AM, SirKaotik wrote:image
Wonder if I didn't see this one a few pages back too hmm... seems to be a popular aperitif!
God damnit
At 10/13/20 12:22 AM, AcidX wrote:Oh...on the question of gluten from earlier... I do not have celiac disease or anything but my issue is that most grain is GMO. Which is also why the digestion problem happens. The signature is not correct or what your body expects.
Ahh, hope that's not an international thing... but might possibly be why I didn't get along with wheat as well back when I switched up then. I'll have to read up on that.
I am no nutritionist but I did my reading into this. Turns out, when you eat a lot of GMO the unnatural protein, mineral and fibre structures do not 'feed' your body correctly. For example, GMO food has proteins changed, so it can still grow despite fungal infections and produce massive yield.
The problem there occurs when you ingest this, your body and immune system now has to fight these infections and parasites instead. Which isn't too hard, you're a lot more resilient..but if it's all you ever eat, you can see how this would eventually have a toxic effect. Especially when the nutrients your body looks for aren't there.
And they say gluten causes inflammation hmm, could it be this is the source of all of this after all...
Though most grains with gluten have been modified to have more gluten. Higher raising power but supposedly worse for the gut for it.
Also many GMO and terminator seeds are responsible for decline of bees, colony collapse disorder, because the pollen is not right either. It's like...shooting blanks. Provides nothing that the bees need.
Do know about this at least. We've stayed clean off GMO foods for a long time, as well as we can. Law requires GMO foods be marked as such over here, and from what I see they're rare, though I wonder if plenty doesn't slip by anyway. Hard to control.
It's nothing to panic about though. Just eat some good biological organic food every now and then. It's not cheap but it'll rebalance your body in a few weeks and after that you'll be fine on the mass-produced stuff for a long while. Repeat as necessary.
Nah man, no mass-produced stuff at all if I can avoid it. :)
Also plant nice heritage seeds, for your bees :)
Every summer. :)
As you can see, I still eat these things every now and then but there was a time when I ate tons of bread and cereal, every day. Used to suffer really bad acid reflux and stuff because of it. All good now. Listen to your gut!
That's cool. I definitely didn't care about what I ate as much when I was in my teens, just whatever tasted good, though feels like the mass-produced stuff is really just getting worse and worse lately. Or maybe we're just more aware of all the warning signs now.
Also Kiwi that burger tower looks epic lol
Fo shizzle. :) Been plotting to replicate with slightly different ingredients...
Plus I see incoming recipes from Quisty possibly?
I would add these to that list:
https://thenovicechefblog.com/blackberry-pie-bars/
You can use any (stewed) fruit in them.
Don't forget the egg, like I did the first time making them.
Looks delicious too. Potential simple gluten-free alternative too: swap all-purpose for oat flour. Possibly a bit more egg to keep consistency.
At 10/15/20 11:39 PM, Peaceblossom wrote:Big dirty breakfast for dinner. Hash brown casserole, extra old cheddar, bacon, Valentina Hot Sauce, sour cream, basted egg.
Gotta get my breakfasts in check... had a banana myself.
At 10/15/20 11:39 PM, Peaceblossom wrote:
Big dirty breakfast for dinner. Hash brown casserole, extra old cheddar, bacon, Valentina Hot Sauce, sour cream, basted egg.
DAMN that makes me wanna know how to Cook that so i can Eat it!!!
Bought myself a present yesterday.
Actually a few presents, but this one is most relevant.
At 10/17/20 10:49 AM, Prinzy2 wrote:Bought myself a present yesterday.Actually a few presents, but this one is most relevant.
Eyy, nice brand! Cast iron with enamel? Stoneware?
At 10/17/20 10:51 AM, Cyberdevil wrote:At 10/17/20 10:49 AM, Prinzy2 wrote:Bought myself a present yesterday.Actually a few presents, but this one is most relevant.
Eyy, nice brand! Cast iron?
Yeah, enameled cast iron. About $130 CDN at Costco, a steal at that price. I also have a Dutch (French) oven, and a shallow fry pan, and that's literally all the pots and pans I have. Now I don't have to use my Dutch oven to make 1/2 cup of rice.
They have the 140-piece dream kitchen set for $6,000, but honestly it looks like a lot of filler. Just the 72-piece plates/dinnerware are $1,200, the 10-piece cast Iron cookware is $1,500. The stainless steel, non-stick, knife set, etc... can't be worth $3,300.
At 10/17/20 11:05 AM, Prinzy2 wrote:Yeah, enameled cast iron. About $130 CDN at Costco, a steal at that price. I also have a Dutch (French) oven, and a shallow fry pan, and that's literally all the pots and pans I have. Now I don't have to use my Dutch oven to make 1/2 cup of rice.
Dang, still not cheap but quality does cost! Sounds like the right kind of investment, though not even a stainless steel pan lying around...? Seems like a simpler way to cook simpler things...
They have the 140-piece dream kitchen set for $6,000, but honestly it looks like a lot of filler. Just the 72-piece plates/dinnerware are $1,200, the 10-piece cast Iron cookware is $1,500. The stainless steel, non-stick, knife set, etc... can't be worth $3,300.
Woah. Personally I'd probably be seeking out good cast-iron cookware second-hand if I need more; invest in other things, doesn't matter so much if what you get is a bit too greasy or if there's some surface rust, it's easy to clean or burn away. Enamel though, maybe not as easy to find those used in unscathed quality...
At 10/17/20 11:29 AM, Cyberdevil wrote:At 10/17/20 11:05 AM, Prinzy2 wrote:Yeah, enameled cast iron. About $130 CDN at Costco, a steal at that price. I also have a Dutch (French) oven, and a shallow fry pan, and that's literally all the pots and pans I have. Now I don't have to use my Dutch oven to make 1/2 cup of rice.
Dang, still not cheap but quality does cost! Sounds like the right kind of investment, though not even a stainless steel pan lying around...? Seems like a simpler way to cook simpler things...
Not yet.
When I moved into my house, I was planning on cheaping out on everything, then replacing it with higher end stuff when the bank account started to refill, but my brother made a good point when he said to just get good quality stuff right off the bat. Eventually I'll get some good copper cookware on a good sale, but for now I'm by myself, so it's easy enough to make do.
They have the 140-piece dream kitchen set for $6,000, but honestly it looks like a lot of filler. Just the 72-piece plates/dinnerware are $1,200, the 10-piece cast Iron cookware is $1,500. The stainless steel, non-stick, knife set, etc... can't be worth $3,300.
Woah. Personally I'd probably be seeking out good cast-iron cookware second-hand if I need more; invest in other things, doesn't matter so much if what you get is a bit too greasy or if there's some surface rust, it's easy to clean or burn away. Enamel though, maybe not as easy to find those used in unscathed quality...
Some good cast iron is next on my list. Honestly I think it cooks the best steaks too. Sear the living shit out of it at 600-800*F, then finish it in the oven to whatever doneness you like. I've found that the beef fat really sticks and burns to the enamel when searing a steak, takes a few good uses to get off. Could do the old baking soda trick, but it's a little to abrasive and wears down the enamel. (From what I've read)
At 10/17/20 11:47 AM, Prinzy2 wrote:Not yet.
When I moved into my house, I was planning on cheaping out on everything, then replacing it with higher end stuff when the bank account started to refill, but my brother made a good point when he said to just get good quality stuff right off the bat. Eventually I'll get some good copper cookware on a good sale, but for now I'm by myself, so it's easy enough to make do.
Definitely good advice, though me I'm more of that cheap and quality mindset. :P Which pretty much either means buying on sale, as you do, or second hand. Or ideally both at the same time!
Environmental pros of recycling stuff too, but for sure, there's something special about that lure of new! Untarnished and clean. Not a trace of previous functional reincarnation.
Some good cast iron is next on my list. Honestly I think it cooks the best steaks too. Sear the living shit out of it at 600-800*F, then finish it in the oven to whatever doneness you like. I've found that the beef fat really sticks and burns to the enamel when searing a steak, takes a few good uses to get off. Could do the old baking soda trick, but it's a little to abrasive and wears down the enamel. (From what I've read)
Mmm no meat-eater so I wouldn't know, but sounds probable! With uncoated cast iron the fat becomes a part of the surface texture too, so seems like less of an issue. Can be thoroughly cleaned by just heating it up till anything you don't want to have there burns off too. Really is the best material IMO! No baking soda necessary. No wear and tear at all really, just keep oiled to avoid rust.
I guess my baked pears are the highlight of the meals I cook, it's funny because it's probably the least expensive thing too.
Pears halved and cored
Butter
Honey
Vanilla
Cinnamon
Rum (I used Appletons)
Served with vanilla ice cream and salt (I use fleur de sel)
I'll bake and baste them cut side up for a few hours at 250*F, but that can be adjusted if you're in a time crunch or like them more tender.
The butter and honey can be equal parts, and be generous with the rum.
It's definitely worth trying, especially with your American Thanksgiving around the corner.
At 10/19/20 08:57 AM, Prinzy2 wrote:I guess my baked pears are the highlight of the meals I cook, it's funny because it's probably the least expensive thing too.
Pears halved and cored
Butter
Honey
Vanilla
Cinnamon
Rum (I used Appletons)
Served with vanilla ice cream and salt (I use fleur de sel)
It's definitely worth trying, especially with your American Thanksgiving around the corner.
Sounds delicious. :) Though good rum, real bourbon vanilla, real cinnamon, real butter.. this doesn't sound all that cheap. :P
Still the right season to get some free pears though...
Let's talk about coq. Coq au vin.
Anyone had it? Anyone made it?
At 10/19/20 08:26 PM, Prinzy2 wrote:Let's talk about coq. Coq au vin.
Anyone had it? Anyone made it?
Never had or made it but looks tasty...
Must be pretty rich in flavor.
At 10/19/20 11:27 PM, Peaceblossom wrote:At 10/19/20 08:26 PM, Prinzy2 wrote:Let's talk about coq. Coq au vin.
Anyone had it? Anyone made it?
I love coq!
Coq joke. :3
I've made it before. Classic French dining. Hearty and good as fuck.
I think I'm going to try making it today, it sounds and looks delicious.
At 10/20/20 06:26 AM, Cyberdevil wrote:Never had or made it but looks tasty...
Must be pretty rich in flavor.
If it's as good as I imagine it is, it'll be a wonderful meal for winter.
At 10/20/20 09:53 AM, Prinzy2 wrote:If it's as good as I imagine it is, it'll be a wonderful meal for winter.
Wait you hadn't tried this either? Google image above?
Does sound like it!
At 10/20/20 11:57 AM, Cyberdevil wrote:At 10/20/20 09:53 AM, Prinzy2 wrote:If it's as good as I imagine it is, it'll be a wonderful meal for winter.
Wait you hadn't tried this either? Google image above?
Does sound like it!
It is a Google image. I'm going to give it a whirl today.
At 10/20/20 03:48 PM, Prinzy2 wrote:At 10/20/20 11:57 AM, Cyberdevil wrote:At 10/20/20 09:53 AM, Prinzy2 wrote:If it's as good as I imagine it is, it'll be a wonderful meal for winter.
Wait you hadn't tried this either? Google image above?
Does sound like it!
It is a Google image. I'm going to give it a whirl today.
Nice. Personalized picture coming soon hmm! Good luck!
At 10/20/20 04:19 PM, Cyberdevil wrote:Nice. Personalized picture coming soon hmm! Good luck!
Step one: Very very important that this step not be skipped.
Also step two: Kind of important.
Next phase, before combining them and putting them in the oven.
At 10/20/20 04:41 PM, Prinzy2 wrote:Step one: Very very important that this step not be skipped.
Nice. XD
Could be like drunken boxing but with cooking hmm, ideally you loosen up your muscles and senses to the point both reaction speed and precision drastically increases, all the while the mind dims, and you cook more so by reaction and muscle memory than by careful and calculated decision.
The results may be unexpected, but with a large enough amount of training beforehand possibly both faster and better than any a meal a mere mortal may provide! The subconscious is a powerful force after all!!!
Also step two: Kind of important.
Really delivering on those pictures here. :) Fun to follow.
The final result. May have reduced the sauce a touch too much, buy the flavor was there, and not as salty as I was expecting with a sauce that brown.
Gonna chalk it up in the win section.
At 10/20/20 08:38 PM, Prinzy2 wrote:The final result. May have reduced the sauce a touch too much, buy the flavor was there, and not as salty as I was expecting with a sauce that brown.
Gonna chalk it up in the win section.
Nice. It does look somewhat less saucy than that earlier Google image, but prepped like a pro! You just might be the first person to post the whole cooking sequence like this too...
Feels almost like following a livestream.
