Foodies BS Thread.

This looks good

https://www.tasteofhome.com/article/chicken-cobbler/

 

I made the gluten free version last night.

https://www.tacomaworld.com/threads...s-and-discussion.676823/page-47#post-29482744

 

This dish has been in our meal delivery rotation for a while. You can also do it with a tube of Pillsbury flakey biscuits, just roll them out a little and put them on top.

I've also done a "tex mex" version with cornbread batter over ground beef, taco seasoning and poblanos.

 

Mezze

Leftover lamb shank, feta, red onion, zucchini, sweet pepper, sun dried black olive, garlic, orzo.

Lots of oregano, lemon juice and olive oil.

Prepping meals to freeze before heading out to a job for the next couple of weeks. Sixteen hour days, so after work it is nuke some food, shower, bed.

 

Cooking a batch of this now.

 

Not sure when it's done but I'm hungry so I'm going in

 

Ive heard its good...let us know

 

Yeah it's super good comfort food. Like, put you in a food coma good.

 

Nice!

 

No photo, crispy skin sockeye fillet, dill basmatti, balsamic zucchini, caper bure blanc

 

Unaware of what that is, sounds like some new fangled hippie mantra.

 

Might be trying that. It's comfort food cold here right now.

 

Got these beef short ribs 30% off. Braised in a cab-sav sauce. I think it's the bone marrow that gives it its silkyness? And the house smells like heaven.

 

Sugars in the wine and collagen from the bones. I never end up using all of the braising liquid with the dinner, so I keep reducing it down to a syrup consistency and freeze it in a jar (never solidifies). It adds a fantastic depth of flavor (and saltiness, so be careful) to future beef dishes.

 

https://easybudgetrecipes.com/1-hour-french-bread/

If you've got a stand mixer, 1 hour + cooling time, fresh loaf. Game changer.

Still an hour if you knead by hand, but I hate hand kneading. I hand knead pasta after it comes together in the food processor. Bread if softer so it's not as bad, but it's nice to hit go and do something else for 5 minutes. It's a bit too tight for baguettes, but french/italian loaves, it does the job great!





Got a new cookbook last night at Olly's. Looking forward to some of these. I kinda breezed over the whole section on planks, not my thing.

 

Think I will try this bread out this weekend.

Love the smell of fresh bread.

 

Hmmm so followed the recipe. Video said 350° recipe said 375°

Find out in a few if its good.

 

Concensus is its real good for a quick bread!

 

ugh pretty sure we call that a schedule 1 controlled substance around here..

looks delicious though, very concentrated i love it

 

Nice!

Yeah, that's the ticket is that it's a quick slap together fresh bread. It won't win Bake off, but it's 1000x better than the preservative store bought stuff. And cheaper than the bakery stuff!

I've seen some with sourdough starter mixed in, and I might give that a whack. But since it's not fermenting the dough, it's not quite the same. But still, no reason not to try!