No.1148877[View All]
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Time for a cooking thread.
All things culinary are welcome.
60 posts and 39 image replies omitted. Click reply to view. No.1149398
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>>1149397The Newbies will mess back. We have a lot of fun and I really love this crew.
It is what it is. Honestly, I would like what my old Bakers had at The Barn, to get there at 4 and be out by noon, two on a busy day.
No.1149399
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>>1149398Dunno, I'm quite cruel you know. As long as you don't try to sabotage me behind my back telling people I'm not that bad.
That's the old transformer side gig I used to do. In at 4am out at 2pm. GOAT shift I have to say. I had so much time then.
No.1149400
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>>1149399I promised you that I would never say anything too positive about you.
I mean if you ever want to behind the bar I would be more than happy to be a recomendation.
It is SO nice. Put earbuds in and just roll until you are done.
No.1149401
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>>1149400Good girl.
I swear I'm more charming in front of the bar drinking than I am behind it serving.
Exactly what I did. No one to bother me and just being at peace getting stuff done at my pace. I certainly hope you get the shift sooner rather than later.
No.1149402
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>>1149401<3Then you should lead some of the tastings or hunts.
I am already on cloud nine. Everything is just gravy at this point.
No.1149403
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>>1149402Sure, I can sound like I know what I'm talking about when it comes to booze.
No go on wine or tequilas though. I can only drink rieslings and none respectively. I've only ever fired a pistol a few times in range. Not sure I'd be of much use in a hunt. Unless quail and deer suddenly enjoy the smell of cigar smoke and cynicism.
Well I still want you to keep on going if possible. Keep me in the loop and if I can help any.
No.1149404
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>>1149403Most of our drinks are whiskeys.
You just have to keep them laughing and they will do the rest.
Everything will work out.
No.1149406
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>>1149404My forte.
Uh oh, I'm not very entertaining.
I think so as well, things are looking a lot better now from what I've seen. Glad you're out of the other place.
No.1149407
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>>1149406Well, then you can just drink with them.
Be something of a mascot.
Me too.
No.1149408
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>>1149407Hah, let me know how that one goes down at the next meeting.
No.1149555
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Sweetened bread
salty cheese
sour capers
No.1149558
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.........Peanut Brittle.
No.1149677
>>1149555Capers? As a dessert?
>>1149558I'll make sure we have some for you.
No.1149678
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tea
No.1149679
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No.1149964
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Toasted brioche with garlic confit, onion jam, bacon, fried egg in garlic oil and Colby Jack cheese, topped with pecan honey mustard.
No.1149988
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We hosted our annual farm to table dinner this weekend.
Planned for 200 ended with 175.
Five courses
First was duck confit spring rolls with peanut sauce.
Second was a pickled watermelon rind and cucumber salad.
Third was smoked trout cakes with charred scallion remoulade and arugula salad.
Fourth was filet mignon with sofrito polenta and a demi.
Fifth was a lemon fennel semolina cakes with whipped cream and toasted almonds.
That course was my baby.
No.1150093
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Family meal is always based.
No.1150123
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>>1150115Damn good color and consistency. Can I have the recipe?
No.1150139
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>>1150136I've seen that one before. My favorite is still the French Butter.
No.1150180
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Egg in a basket
No.1150197
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>>1150180Looks good.
What kind of patties have you got there?
No.1150205
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>>1150197Local butcher does a breakfast patty, it's a mix of pork and beef with their own blend of seasonings.
No.1150249
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i am getting rusty at cooking, i have not done enough lately :c
No.1150281
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>>1150249We should cook some if we're down in TN in November.
No.1150282
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I borrowed a mixer from my sister so I can make my girlfriend a lemon meringue pie for her birthday.
I found what looks like a good recipe, and a video to go with it so I'm following along right, but I'm so nervous. I'm probably going to get double the ingredients on everything just in case I mess up.
https://m.youtube.com/watch?si=BoUce-Jh9aO79r2c&v=bOGT4gT7RZQ&feature=youtu.be No.1150299
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>>1150282It is a solid recipe.
The one I use is lost likely sweeter.
4 egg yolks
14oz Sweetened condensed milk
3/4cup lemon juice.
Whisk the yolks until thicken like a custard, about five minutes in a kitchenaid with the whisk attachment on high speed.
Scrap the bowl gently and pour in the milk and whisk on high for three minutes.
Switch to low and slowly pour the juice in until incorporated.
Add a pinch of salt, my pinch is about 1/4 teaspoon.
Bake in shell at 350f for 30ish minutes checking every 10.
I prefer Italian meringue myself but I would stick to this one if you are a gun gun shy on working with hot syrup.
My meringue is
1 cup sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar.
In a saucepan combine the sugar and water and cook until the temperature is 240F.
In a mixer combine the whites and cream of tartar and whip until soft peaks.
Slowly while the sugar is still hit pour it into the egg mixture and increase the speed slowly to high until stiff peaks form.
Again the one you posted is solid.
You can do it.
If you want I can add you on discord if you have concerns.
No.1150317
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I may have messed the topping up >_>
Couldn't get it to make stiff peaks, and then I thought I could still maybe make it look semi pretty by using an icing bag...that was a mistake
No.1150318
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>>1150317Okay. Okay, it didn't turn out as horrible as I feared. I thought it was just going to melt on me
No.1150319
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>>1150318From earlier, the dish was a little deeper than I thought
No.1150321
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>>1150314>>1150317>>1150318>>1150319Not a bad first time.
Meringue is a bit more forgiving than people think.
Could you describe the state the whites were at?
No.1150324
>>1150321I think it was soft peaks? They definitely weren't as stiff or high as in the video. I do wonder if I may have accidentally added just a little too much water to that cornstarch sugar mixture, because I noticed I had the 1/3rd
measuring cup setting next to my 1/2 cup when I was cleaning. I wonder if I accidentally mixed the two up
No.1150325
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>>1150324That could be it, but I have also seen them have trouble based on the eggs. Some times the whites just can't do it.
No.1150330
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I have to say, lately I often hear people talk down on boterhammen with hagelslag.
And I have yet to understand why
No.1150353
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>>1150330It exists in the same space as the English toast sandwich, as such, any amount of thought given to it is a calorie deficit.
No.1150365
>>1150325Alright, that's good to know. It held rather well! The middle was just a little soft and jelly, but that was the only part and it didn't stay liquid. And she said she would have liked the meringue to have been a bit taller, but that it was still phenomenal and I did an amazing job ^_^
Oh, oh,
and then she tells me, that lemon meringue is one of the hardest pies to get right and for my first time I did a spectacular job. And I was like, what the hell?! Why didn't you tell me?!
She said it was because she knew I would freak out, and I made a noise of betrayal, and she goes, "see! You're freaking out!"
🤣
So all in all it was good
No.1150399
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>>1150365We work on the "show, make, teach." method.
It seems to work.
But you did a good job.
