At 10/16/23 03:59 PM, JumboPumpkin wrote:No one's posted here in a bit, so I hope y'all don't mind if I respond here again. Since Halloween's just around the corner, I've really wanted to try this bad boy out:

https://eatthedead.com/brimstone-bread-black-and-red/

Wish me luck, I've never made bread outside of pumpkin bread
by myself before

At 10/18/23 06:04 PM, Kiwi wrote:

At 10/16/23 03:59 PM, JumboPumpkin wrote:No one's posted here in a bit, so I hope y'all don't mind if I respond here again. Since Halloween's just around the corner, I've really wanted to try this bad boy out:

https://eatthedead.com/brimstone-bread-black-and-red/

Wish me luck, I've never made bread outside of pumpkin bread
by myself before

Good luck! Let us know how it goes :)

At 10/18/23 06:44 PM, JumboPumpkin wrote:

At 10/18/23 06:04 PM, Kiwi wrote:

At 10/16/23 03:59 PM, JumboPumpkin wrote:No one's posted here in a bit, so I hope y'all don't mind if I respond here again. Since Halloween's just around the corner, I've really wanted to try this bad boy out:

https://eatthedead.com/brimstone-bread-black-and-red/

Wish me luck, I've never made bread outside of pumpkin bread
by myself before

Good luck! Let us know how it goes :)

Lmao, I tried it not too long after I posted that. It turned out way different, but the taste? Immaculate for a first time.

"Wow, it...certainly looks different from the reference photos."
So, I've never baked bread that included yeast. I didn't realize that you could kill yeast with hot water. So I wasted the first two packs of yeast cuz of hot water. I ended up using the last of my yeast on my second attempt. That means I didn't have enough yeast to make the black part of the bread. I also didn't use enough food coloring, so the bread came out pink instead of red. I also nearly destroyed the electric mixer, cuz it was the closest thing I had to a stand mixer. A whole buncha mistakes happened, but in the end, they turned out quite tasty. I'm down to make some homemade bread again; I'm especially psyched to try out sourdough.

At 10/19/23 09:10 AM, Kiwi wrote:

At 10/18/23 06:44 PM, JumboPumpkin wrote:

At 10/18/23 06:04 PM, Kiwi wrote:

At 10/16/23 03:59 PM, JumboPumpkin wrote:No one's posted here in a bit, so I hope y'all don't mind if I respond here again. Since Halloween's just around the corner, I've really wanted to try this bad boy out:

https://eatthedead.com/brimstone-bread-black-and-red/

Wish me luck, I've never made bread outside of pumpkin bread
by myself before

Good luck! Let us know how it goes :)

Lmao, I tried it not too long after I posted that. It turned out way different, but the taste? Immaculate for a first time.

"Wow, it...certainly looks different from the reference photos."
So, I've never baked bread that included yeast. I didn't realize that you could kill yeast with hot water. So I wasted the first two packs of yeast cuz of hot water. I ended up using the last of my yeast on my second attempt. That means I didn't have enough yeast to make the black part of the bread. I also didn't use enough food coloring, so the bread came out pink instead of red. I also nearly destroyed the electric mixer, cuz it was the closest thing I had to a stand mixer. A whole buncha mistakes happened, but in the end, they turned out quite tasty. I'm down to make some homemade bread again; I'm especially psyched to try out sourdough.

That’s a tasty looking fleshlight 😂

At 10/21/23 10:27 PM, OlTrout wrote:
Rotini in a smoky ragu. Used Aleppo peppers for some heat and some Spanish smoked paprika for depth of flavour. This is rich as rich can be, perfectly balanced with balsamic vinegar and fresh-grated parm. The Sangiovese here paired insanely well, with it's own smoky notes and a good amount of acid / sugar / tannins to cut through the richness of the beef and olive oil. I spaced on picking up some fresh herbs for the evening so the plate looks a little bit like the picture you might see on a jar of pre-made pasta sauce.

Anywho... Buon appetito.

At 10/23/23 09:27 AM, Kiwi wrote:

At 10/21/23 10:27 PM, OlTrout wrote:
Rotini in a smoky ragu. Used Aleppo peppers for some heat and some Spanish smoked paprika for depth of flavour. This is rich as rich can be, perfectly balanced with balsamic vinegar and fresh-grated parm. The Sangiovese here paired insanely well, with it's own smoky notes and a good amount of acid / sugar / tannins to cut through the richness of the beef and olive oil. I spaced on picking up some fresh herbs for the evening so the plate looks a little bit like the picture you might see on a jar of pre-made pasta sauce.

Anywho... Buon appetito.

Brb coming over for date night and you’re serving me this

At 12/22/23 04:30 PM, JumboPumpkin wrote:Bumping this thread to spread some holiday cheer! I made two batches of fudge. One regular (with half of it sprinkled with some Christmas-themed chocolate chips) and the other one peppermint flavored (requested by a relative). I'm not crazy for peppermint in general, so I'm not gonna be eating on the latter batch very much, but it is still pretty good. Used some peppermint extract. Spilled quite a bit on the kitchen floor, but that just means that the kitchen smells good

Regular

Peppermint

At 12/23/23 08:06 PM, EmsDeLaRoZ wrote:Sometime ago I made something called "chocolate bombs" which consisted of some sugary mass filled with chocolate. I used cherry and eggnog chocolates for them.

I also made some choco chip cookies, but didn't know I had to spread the choco chips in the mix, and put 'em by hand

There was also a time I did brownies, but I don't have pics of these. However, they ended horribly wrong since I forgot to add sugar

At 12/23/23 11:19 PM, JumboPumpkin wrote:

At 12/23/23 08:06 PM, EmsDeLaRoZ wrote:Sometime ago I made something called "chocolate bombs" which consisted of some sugary mass filled with chocolate. I used cherry and eggnog chocolates for them.

I also made some choco chip cookies, but didn't know I had to spread the choco chips in the mix, and put 'em by hand

There was also a time I did brownies, but I don't have pics of these. However, they ended horribly wrong since I forgot to add sugar

Those chocolate bombs look like they'd be fun to make. Did you use a specific recipe? I'm kinda curious about how you made em, if you don't mind

Edit: as for putting chocolate chips in the cookies, if you created the dough from scratch, you can just throw the chocolate chips in after mixing all the other ingredients together. After I beat the ingredients together, I personally put in half a cup of semi-sweet chocolate chips and kinda eyeball the dark chocolate chips. Typically a bit over half. It'll look like too many chocolate chips at first till you fold em into the dough. Of course, that just depends on what recipe you use. Idk, hope it helps

At 1/7/24 08:46 PM, Prinzy2 wrote:Pasta ca Muddica or pasta with breadcrumbs.

Went a little extra with it by using panko crumbs, crisping up some guanciale, adding some extra herbs, and used some other pasta I can't remember the name of. The texture difference was very pleasant, soft pasta and crunchy crumbs.

Carb city baby.

At 1/10/24 06:19 PM, Prinzy2 wrote:Why is this so god damn delicious?!

Spaghetti alla carbonara

I've stopped measuring my ingredients a long time ago, I have it pretty well down pat. A couple tweaks I do are 50/50 percorino/parmigiano, linguine, and I add all the leftover rendered oil from the guanciale to the pasta. Typically I just use all whole eggs, but I felt fancy and wanted an extra creamy sauce.

I'm convinced I could eat this all day every day.

At 1/10/24 09:12 PM, OlTrout wrote:

At 1/10/24 06:19 PM, Prinzy2 wrote:Why is this so god damn delicious?!

Spaghetti alla carbonara

I've stopped measuring my ingredients a long time ago, I have it pretty well down pat. A couple tweaks I do are 50/50 percorino/parmigiano, linguine, and I add all the leftover rendered oil from the guanciale to the pasta. Typically I just use all whole eggs, but I felt fancy and wanted an extra creamy sauce.

I'm convinced I could eat this all day every day.

I too could eat carbonara every single day for the rest of forever. It's one of those insanely simple dishes with big flavour and just so easy to put together. The cured meat you choose will really help elevate the dish, but even a cheap block of bacon from the supermarket will make a tasty (and cheap) dish.

At 1/10/24 09:12 PM, OlTrout wrote:

At 1/10/24 06:19 PM, Prinzy2 wrote:Why is this so god damn delicious?!

Spaghetti alla carbonara

I've stopped measuring my ingredients a long time ago, I have it pretty well down pat. A couple tweaks I do are 50/50 percorino/parmigiano, linguine, and I add all the leftover rendered oil from the guanciale to the pasta. Typically I just use all whole eggs, but I felt fancy and wanted an extra creamy sauce.

I'm convinced I could eat this all day every day.

I too could eat carbonara every single day for the rest of forever. It's one of those insanely simple dishes with big flavour and just so easy to put together. The cured meat you choose will really help elevate the dish, but even a cheap block of bacon from the supermarket will make a tasty (and cheap) dish.