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Food & Drink Food and Drink thread? Food and Drink thread.
- Thread starter Kobold
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Tyzuris
Primarch to your glory& the glory of him on Earth!
Yeah.
Tiamat
I've seen the future...
Seeing as how people have been stuck in quarantine and forced them to cook, has anyone got new recipes to share?
When I find time later I can share a recipe for a pot roast that was actually really good, from a mobster's cookbook no less. I'm quite serious. Don't worry, no severed digits or other body parts was involved....
When I find time later I can share a recipe for a pot roast that was actually really good, from a mobster's cookbook no less. I'm quite serious. Don't worry, no severed digits or other body parts was involved....
Lanmandragon
Well-known member
Tabssco? Eww nasty hot sauce is good but Tabssco brand is utterly digustsing.Hawaiian Pizza is great. If anyone says otherwise they're uncultured.
One of my favourite comfort foods is a sandwich:
Brown bread, garlic butter, liberal splatters of Tabasco sauce two sausages cut in half, jalepenos a layer of thick cheddar warmed so it traps the jalapenos against the sausages, two other sausages/jalapenos cut in half on the other slice of bread. A large cup off plain coffee. It'll keep you going for hours.
Tiamat
I've seen the future...
I was using Sriracha long before hipsters thought it was "cool" and they started marketing it into other products. I always keep a bottle of the original stuff in my fridge. If you're not a fan of Tobasco, try Sriracha instead.
Another hot sauce I really like is Ardvark which uses habaneros, if you can find it.
Lanmandragon
Well-known member
I haven't found a single hot sauce that was bad. Excepting Tabssco I love spicy foods Tabasco is just well gross.
prinCZess
Warrior, Writer, Performer, Perv
I honestly prefer green tobasco to the regular stuff--it's a good balance of a bit spicy to a lot zesty that even weaklings like myself can dump on eggs or such for flavor. Unfortunately...it's ridiculously priced.
RedHot is my usual compromise--little hotter, but it sells cheaper in bigger bottles.
Sriracha's good, but on the extreme other end of the spice-flavor balance. Goes good on popcorn in modest quantities, and garlic bread that's been souped-up by adding it to the oil/spice mix whatever it is works well.
...and, to be honest, my juvenile sense of humor enjoys using an ingredient which can be referred to as 'cock sauce'.
RedHot is my usual compromise--little hotter, but it sells cheaper in bigger bottles.
Sriracha's good, but on the extreme other end of the spice-flavor balance. Goes good on popcorn in modest quantities, and garlic bread that's been souped-up by adding it to the oil/spice mix whatever it is works well.
...and, to be honest, my juvenile sense of humor enjoys using an ingredient which can be referred to as 'cock sauce'.
We do have a recipe thread here.
So if you want to share your recipe, go ahead. I should post something new there anyway.
Mmm German cuisine at its finest!
Shouldnt be too hard to figure out the recipe...
Shouldnt be too hard to figure out the recipe...
Chaos Marine
Well-known member
Mmm German cuisine at its finest!
Shouldnt be too hard to figure out the recipe...
Zis' an embarassment for german pubs. Zey should be ashamed of serving this for 6 euros. At least add some olive oil and vinegar.
Chaos Marine
Well-known member
SEmember01
Member
Since we already have threads for games, books, movies, shows, etc. I am surprised that I have not seen a thread for general cooking and pretty food pictures. So here is a thread for all your culinary needs.
First recipe: Home made crunch wrap supreme.
First recipe: Home made crunch wrap supreme.
bintananth
behind a desk
Sergeant Foley
Well-known member
Subscribed! Love some food 😋
Last edited:
SEmember01
Member
Bear Ribs
Well-known member
I've been making my own sourdough for about two or three years now and I've gotten down making a good one that works in bread machines at this point. My personal recipe is as follows:
1/2 Cup Sourdough Starter
3 Cups Bread Flour (Not all purpose, that will give you a bowling ball)
1 Cup Graham Flour
1 1/4 Cups water
2 Teaspoons Salt
1/4 Cup Flax Seeds (Optional)
If you don't know how to make Sourdough Starter I'll go over that soon. Put your starter and water in the bottom of the bread pan. Give it a stir or two with a wooden spoon to mix the yeast and water a bit. Add the flour next, then the salt and seeds if you want those in it.
Run the bread machine on the "dough" cycle. Run it about three times in a row to get the gluten properly stretched out. Note this is why you can't make bread with all purpose flour: it doesn't have enough gluten. All purpose flour is for things like muffins or banana bread, things that are crumbly instead of stretchy like sourdough bread. If you have a food processor with a dough hook, use that instead of a bread machine, it will work better. This saves you all the stretching and kneading serious sourdough fanatics have to do.
After three doughcycles in the bread machine, transfer the lump of dough to a floured proofing basket. Rice flour works best but you can use all purpose flour to coat the basket just fine. Put it in the oven with the oven light on and leave it about six to eight hours. This is a tricky bit because you're not working on exact time schedules, you're using wild natural yeast and every town's yeast is a bit different. You just have to check it periodically to see how it's going.
Once it's risen take it out and put a dutch oven inside your oven. Heat it to 450 degrees and leave it for half an hour. Put the loaf out of the proofing basket and onto a sheet of parchment baking paper, then transfer it to the oven. Slash the top with a groove, a lot of bakers get fancy with complex patterns but I generally just put an X on it myself. Before putting the bread in the oven, you can baste the top with olive oil, or sprinkle some sesame or poppy seeds on it, there's a few ways to dress it up if you like.
Bake it with the lid on about half an hour. Turn the temperature down to 400 degrees and bake it with the lid off for another half an hour. Put it on a wire rack to cool and don't cut it until it's fully cooled, the inside is still cooking during this stage.
1/2 Cup Sourdough Starter
3 Cups Bread Flour (Not all purpose, that will give you a bowling ball)
1 Cup Graham Flour
1 1/4 Cups water
2 Teaspoons Salt
1/4 Cup Flax Seeds (Optional)
If you don't know how to make Sourdough Starter I'll go over that soon. Put your starter and water in the bottom of the bread pan. Give it a stir or two with a wooden spoon to mix the yeast and water a bit. Add the flour next, then the salt and seeds if you want those in it.
Run the bread machine on the "dough" cycle. Run it about three times in a row to get the gluten properly stretched out. Note this is why you can't make bread with all purpose flour: it doesn't have enough gluten. All purpose flour is for things like muffins or banana bread, things that are crumbly instead of stretchy like sourdough bread. If you have a food processor with a dough hook, use that instead of a bread machine, it will work better. This saves you all the stretching and kneading serious sourdough fanatics have to do.
After three doughcycles in the bread machine, transfer the lump of dough to a floured proofing basket. Rice flour works best but you can use all purpose flour to coat the basket just fine. Put it in the oven with the oven light on and leave it about six to eight hours. This is a tricky bit because you're not working on exact time schedules, you're using wild natural yeast and every town's yeast is a bit different. You just have to check it periodically to see how it's going.
Once it's risen take it out and put a dutch oven inside your oven. Heat it to 450 degrees and leave it for half an hour. Put the loaf out of the proofing basket and onto a sheet of parchment baking paper, then transfer it to the oven. Slash the top with a groove, a lot of bakers get fancy with complex patterns but I generally just put an X on it myself. Before putting the bread in the oven, you can baste the top with olive oil, or sprinkle some sesame or poppy seeds on it, there's a few ways to dress it up if you like.
Bake it with the lid on about half an hour. Turn the temperature down to 400 degrees and bake it with the lid off for another half an hour. Put it on a wire rack to cool and don't cut it until it's fully cooled, the inside is still cooking during this stage.