Random Food Thread.
- Thread starter jdcamb
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- breadmonkey™️
Just in the Nick of time.
A bit of a late life identity crisis I presume. I for one will be supportive when rideit decides to get the surgery and make the transformation.
shes my Gal.
Buddy of mine made an epic cassoulet for our small (and COVID tested) holiday group. The duck on top was just gilding the lily, there was tons of duck inside, along with two kinds of sausages, lamb, and rabbit. Oh and that's a French onion tart on the side. Those glass were not empty for long. 
omg, duck ....
spent the morning making Chili. Its has 4 more hours to go in the crock pot. Braised the beef in spices with onion, passila peppers and garlic. Then added a bottle of Thelonious Monk Belgian ale simmered it until it stopped bubbling. Poured that into the crock pot. Finally added the tomatoes, ranch beans, brown sugar, corn meal and semi sweet chocolate. I will add habaneros to stuff I serve myself, Ruth can't handle hot peppers.
Gnocchi recipe here: https://tasty.co/recipe/sweet-potato-gnocchi
Sauce:
- Sautee a pound of sweet Italian sausage with a minced shallot or some onion if y'all ain't got no shallots
- Bump the heat up and deglaze with a good splash of white wine - reduce
- 1-1/2 cups of heavy whipping cream - bring to a boil
- Bang some stinky-ass blue cheese in there (gorgonzola, Stilton, whatever) and reduce heat to simmer
- Add cooked gnocchi in and toss that shit
I only thought of it looking at our leftover japanese chicken curry today, but next time I will make beef. They were
so.
fucking.
good.
My wife vaguely remembers them from studying in Japan...
so.
fucking.
good.
My wife vaguely remembers them from studying in Japan...
We used this 'real deal' recipe...
www.justonecookbook.com
Curry Bread (Kare Pan) カレーパン
With a savory curry filling, a chewy, springy texture, and a light coating of crispy panko, Japanese Curry Bread (Kare Pan) is a star of Japanese pastries.
www.justonecookbook.com
We used this 'real deal' recipe...
Curry Bread (Kare Pan) カレーパン
With a savory curry filling, a chewy, springy texture, and a light coating of crispy panko, Japanese Curry Bread (Kare Pan) is a star of Japanese pastries.
Would you say it is authentic?
there was 'terrior'
I think I have the rye sourdough bread recipe down now. The last few specimen were all pretty competent.
My last two Rye loaves were much improved as well. We are letting the dough rise for one more hour before going in the oven, it has dramatically improved the crumb. Light and airy, but not too much so.
With the elder kids moving back to Montana, I'm going to cut my soudough bread recipe and only make 2 loaves at a time - it's tasty bread, but 3 loaves is too much to polish off before things go stale.
We generally make 4 and give two away. Seems to make people really like us.
I gotta say... that shit was DELICIOUS.
Those look great. What filling?
Ricotta, Parmesan, a wee bit of lemon juice and some fresh-ground nutmeg. Sauced with some Rao's marinara.
image coloring is off because they are on a bright yellow cutting board, but my wife makes awesome crab cakes
Is that some sort of Philkkake?
Mmm...chunks
Old Bay seasoning, I hope?
Old Bay seasoning, I hope?
My grew up in Maryland, what do you think?
Yesterday was a "bake-a-thon" in more ways than usual 
Little guy likes his pizza plain, though he opted for canned olives, despite the presence and sampling of kalamata olives (cured and regular)
Baby steps...
My eldest is the foodie, so we also made 'shroom, onion, and pepper calzones:
I think I much prefer the iron pizza flat to the stone...
This pizza crust was crunchy outside, chewy inside as it should be.
And then followed up with some sourdough.
These loaves got too cold during initial proof so they didn't rise as much as normal but they had been in a holding pattern / queue for a few days longer than usual so much more "tangy" than my normal airy version...
Little guy likes his pizza plain, though he opted for canned olives, despite the presence and sampling of kalamata olives (cured and regular)
Baby steps...
My eldest is the foodie, so we also made 'shroom, onion, and pepper calzones:
I think I much prefer the iron pizza flat to the stone...
This pizza crust was crunchy outside, chewy inside as it should be.
And then followed up with some sourdough.
These loaves got too cold during initial proof so they didn't rise as much as normal but they had been in a holding pattern / queue for a few days longer than usual so much more "tangy" than my normal airy version...
Crab cakes Sunday, old bay steamed shrimp Monday, tandoori masala salmon tonight.
