Foodies BS Thread.

Dinner tonight, shredded braised oxtail, home made paparadelle, wilted spinach, diced tomato with sauce soubise.

 

I have one left so I can take a picture but that chicken meat smoothie I made before, made it again - this time just dropped it in breadcrumbs and fried them instead of grilled. YUP. That's a winner. Mostly for summers though, since the house still kinda smelled of fried this morning :|

 

I looooooooooooove freshly baked chocolate chip cookies. And since it's colder than my ex's heart, today is the perfect day for them!

 

Poached egg on top of a Wagyu Burger

 

Looks great!

 

Thank you sir!

 

https://thevietvegan.com/vegan-sourdough-discard-chocolate-chip-cookies/

Try this. Yes they're vegan because my wife is vegan. I use this vegan butter and they are objectively an amazing cookie. As said by my wife: "You could sell these".

Since the first batch I've tried a few things: (1) Shortening instead (2) unbleached flour (3) 1/2 shortening, 1/2 country crock goop, and all 3 fell short.

Eggs on burgers (and chicken sandwiches) are a great addition. I've never done poached, though.

 

Spelt flour is an awesome upgrade. Whole Foods in my area does a Spelt Vegan Chocolate Chip Cookie and they are by far my favorite version. Just about all of the butter substitutes are simply hydrogenated (air whipped) oils. My favorite is …


That is, if I’m not using No-Salt Butter Sticks (typically Land-O-Lakes).

 

My wife has gone through all the vegan butters and landed on this one as her favorite.

I have the ingredient list from the back of the container, but have found zero recipes that have been similar to this - so I might have to start trying some stuff and see what happens. This one includes pea protein, so,

I'll try that next, right now i have a ton of bread and AP flour to burn through, after that I'm going back to white AP bleached, pillsbury. It may sound silly but all my bakes with that were great, I switched to unbleached and it went haywire. So, at least going back to that and then trying other stuff to see WTF happens.

But I will add spelt and give it a whack. Worst that happens is I get less than perfect homemade chocolate chip cookies - WAAAAAHHHHHH

 

Cooking anything Vegan in my house is a class A felony. No can do, homie. We eat meat in this house, and lots of it. I put double bacon on my burgers and wash it down with a side of bacon.

 

I eat meat too, but the difference between these cookies and a "non vegan" cookie is....butter. Hell, some cookies and recipes are vegan by coincidence. Focaccia is my go to sourdough bake and that's vegan just by the nature of it.

I eat meats but even with that bacon is a 4/10 meat to me. It's fine, but I don't obsess over it

Try it with butter, I don't care, the sourdough is what does the heavy lifting.

 

Brands do make a difference. Also keep in mind that AllPurpose has leavening agents already in it -essentially baking soda and salt. This is important to avoid if you’re doing yeast or baking powder which have alternative leavening needs. I’m a firm believer in Gold Seal (mostly unbleached). The difference in regular cookies and vegan (especially spelt) is that they flatten more. They aren’t as “stiff” (picture perfect). You could put a salad out and say it’s vegan and some folks would suddenly be shocked.
I’m an omnivore, but if god didn’t want us to eat animals… why did he make them so delicious? Remember, there’s a place for all of god’s creatures… right next to the mashed potatoes.

 

I used pillsbury because it was cheaper than ginger evans when I was JUST starting to bake, figured might as well get the cheap stuff to learn with. And their GF flour was recommended to me (I tried a GF focaccia, it was....Well, it was certainly gluten free, that's for sure)

I wanted to try unbleached but oof, it's not been going well. So, back to pillsbury I go!

I eat just about anything, I enjoy a good tofu (but I have had some BAD tofu from clueless cooks before), it's just another protein in my mind. I don't care if things are vegan or not. There's a vegan restaurant in Providence that is objectively amazing - and there's also one that is mediocre at best.

 

Today's a great day (Well, to be honest every day is a great day for this) to make:

Chips & Spicy queso, with chorizo!

 

Mmmmmmm… I’m a huge fan of Choriqueso…. Small cast iron skillet… fresh chorizo and queso blanco (Oaxaca or Manchego). Lucky bastard!

 

Ooh Manchego

 

Just started the prime rib in the sous vide…



Going to reverse sear when it comes out tomorrow… it’s 6 ribs @ 10lbs+.

 

Christmas Breakfast!!! sucks I had to run to the store for more flour and eggs.

there was several people buying jugs of cheap vodka at 8:00 am!! wow.