BibliophileBullpen » Foodporn

99% egg

admin — Wed, 03 Jan 2007 00:11:00 +0000

this is it, straight out of the container, over some tomatoes and mushrooms. it is kinda blah. no taste to speak of and without the ACTUAL egg yolks it doesn’t rise and has no body. The closest thing i can think of is Tofu. they have actually succeed in turning food into unfood. hooray. I still have most of the carton, so I will try it in an actual recipe tomorrow. Perhaps it is designed for something specific.

black moon cake

admin — Sat, 30 Dec 2006 18:55:00 +0000

yes, i cheated i started with a regular dark fudge cake from duncan hines. A 1/2 box of mix then a 1/3rd cup of cocoa and it comes out black as pitch. real black moon filling would kill you (it’s shortening and powdered sugar.) i just whipped up a 1/4 cup of heavy cream and a few tablespoons of powdered sugar. btw confectioner’s sugar has corn starch in it, powdered sugar is just sugar. sometimes it matters. not in this case.

tonight’s repast

admin — Fri, 22 Dec 2006 02:52:00 +0000

Sandeman Port
Wensleydale with cranberries
Fumé (smoked cheese – like a smoked Gouda)
‘Hunter’s cheese’ Blue Stilton wrapped with Cotswold
Carr’s water crackers.
(btw – they should all be at room temperature)

porkchops baked on apples

admin — Wed, 20 Dec 2006 01:12:00 +0000

cooked perfectly and i hated it.
the apples were grand,
but no matter how i cook pork chops they all taste like shit.

more jingle bats

admin — Thu, 14 Dec 2006 21:48:00 +0000

i suck at decorating – i didn’t want to go to 3 stores looking for xmas cookie decorations at this late date – so i did the whole confectioners sugar and water in a ziplock bag. hey…they tasted the same – i even left a little hole for a ribbon to hang them from the tree i don’t have.

ginger bats

admin — Wed, 13 Dec 2006 22:07:00 +0000

I felt like gingerbread cookies, but since the only cookie cutter I have is for bats, I got gingerbats. Twinkle Twinkle little bat. – btw use half a box of gingerbread mix and 3 tablespoons water and 2tbls melted butter. Voilá Gingerbread from the toaster oven.

more NYT bread

admin — Sun, 10 Dec 2006 19:46:00 +0000

I guessed my yeast was weak, so I beefed it up.
but it is still damn good bread,
i am going through one of these little loaves every 2 days.

NYT no knead bread

admin — Fri, 08 Dec 2006 17:34:00 +0000

Of course I only made ½ the recipe and used my small 1½ qrt Le Creuset.
But it came out pretty damn good, the crust is seriously crunchy. I wish it had risen more as the crumb was denser than what was described in the NYT. Perhaps next time i will give it a 2nd proof before I toss it in the preheated pot.

I have used the LONG RISE method before, with store bought dough. The frozen ‘pizza’ dough that the grocery stores sell takes forever to rise, but it is an easy bread method. If you leave it long enough, it will even start to turn and gives a reasonably nice sourdough loaf. Perhaps I will try combining methods – and use the premade dough and the preheated pots,

no knead bread
3 cups AP flour
1/4 tsp instant yeast
1 tsp + ¼ tsp salt
1 cup + ½ water
let proof 12-18 hours.

preheated cast iron pots
dust loaf with wheat germ or cornmeal
bake 500º
covered cast iron
30 min covered
15 uncovered

more baking – Chocolate cake is nice.

admin — Fri, 08 Dec 2006 03:01:00 +0000

this is the 6″ Wilton cake pan, which is particularly tall. it’s approx twice the depth of a regular layer cake pan. When i bake with a mix, i use half the box and half the other ingredients.

cooking day

admin — Sun, 03 Dec 2006 22:36:00 +0000

My quest for recipes that make ‘just enough’ continues. I am fond of small baking pans like the 6″ cake pan. which makes half a bread loaf recipe or half a gingerbread recipe. I also made a couple more loaf pan lasagne’s – one for me and one for me mum.

Pot roast . . . well I hope it will be pot roast, the last time I tried to make it, it came out shoe leather. 1½ lb chuck steak simmered 2 hours? hopefully. I adore my 1½ qrt le Crueset Dutch Oven – best purchase I ever made.