cross-posted from: https://lemmy.crimedad.work/post/156857

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/767892087253980067

Didn't burn the house down.

Thanksgiving #turkey #dog #linoleum

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cross-posted from: https://pixelfed.crimedad.work/p/crimedad/767810176837120801

Smelling good in here.

Thanksgiving #CornPudding #CrescentRolls #cooking

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cross-posted from: https://lemmy.crimedad.work/post/156494

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/767552200258015759

[Extremely Bob Marley voice]

We're brining.

Turkey #Thanksgiving #brine #linoleum

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It doesn't really make any sense how this could possibly be related, and for that reason I don't rule out some other factor being at play, but the correlation has been pretty evident on all 3 occasions when I tried to do this and the absence of the same effects when I don't do this and instead do pre-boil the pasta all seem to point it being the relevant variable.

Assuming the no-pre-boiling somehow is responsible, the obvious solution to the problem is to just stop doing that and indeed I have for fear of a repeat of the horrible experience, but it's just that the ease and efficiency of the method is so appealing and I would like to try it again, but I also really don't want to gamble on that unless I can be pretty well assured that the results were unrelated to the lack of a pre-boil or if that actually is a plausible cause, I'd like to learn by what mechanism this could possibly play a role and why it doesn't bother most people.

The meat is smoking and so am I.

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/732397298681217617

Who else likes leftovers?

leftovers #dinner #HomeCooking #steak #broccoli #MashedPotatoes #GasStove

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I'm trying to eat more beans as I eat less meat and making them from scratch is not an option. Pre-cooked beans are very hard to find where I live apart for chickpeas apparently.

I've often thought it would helpful if the thing I was cooking on was close to as wide as the oven itself. In Australia ovens are usually 60x90cm. I often see and use American recipes because they're so common on the English speaking web and they quite often refer to sheet pans or baking sheets, which seem not to be a very common thing here. They look bigger than the types of things I can commonly buy here, which tend to be cookie pans that are really small. I used to think those American baking sheets were literally as big as the oven and slid in as racks but on further research it seems they're not actually that big and also need to sit on racks themselves and aren't as wide as the typical American home ovens.

I guess my theoretical baking rack would need it's rims to be less wide than the distance between rack grooves otherwise the food would touch the oven walls and baked goods that rise would might rise up to those grooves which would be no good either, but still that should on

@cooking the only receipt you'll ever need is for spaetzle

100g flour
1 egg
50 ml water
salt
pepper

@cooking test

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/644987186832997673

Preheating.

Merry Christmas!

deepfry #turkey #birb

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I've made this twice and it's the easiest, most reliable tablet recipe I've used. It was great as is, but the second time I added vanilla paste and 2 tbsp sifted cocoa after it came off the heat. Yum!

I bought some close dated St. Louis style BBQ ribs (reduced price!) and I'm trying to figure out what to do with them. I ate a quarter rack, but now I'm thinking about pulling off the meat and making a healthier dish with them. My first thought is saute up some veggies (summer squash, mushrooms, bell peppers), add spaghetti, maybe add marinara sauce, and then have about a quarter rack per serving in that. Any other ideas?

Ube Mochi Waffle Recipe

INGREDIENTS

• ¼ cup ube puree (Ube Halaya Jam)
• ¼ cup water
• 1 tsp ube extract (More if you want the extra purple color)
• 1 egg
• 1 cup coconut cream
• ¼ tsp vanilla extract
• 2 tsp oil
• 1 ¼ cup mochiko flour
• 1 tsp baking powder
• 1/3 cup sugar
• ¼ tsp salt

INSTRUCTIONS

1. In a small mixing bowl combine the ube puree, water and ube extract.
2. In a mixing bowl combine mochiko flour, baking powder, sugar and salt.
3. In a separate large bowl whisk together the egg, coconut cream, vanilla extract and ube mixture.
4. Depending on your waffle iron it will vary what setting to set it to cook the waffles. I set it to medium-high or setting 4 out of 5.
5. Sift the dry ingredients into the wet ingredient bowl and combine. The mixture will be thick.
6. Depending on the waffle maker size you will need to adjust the amount of batter. I add approximately ½ cup of batter and let it cook until the machine g

Approximate recipe; Four chicken breasts cut to desired size marinated in two cups buttermilk, one cup franks red hot, one cup dill pickle juice.

Double dredged in one bowl with egg and buttermilk mix and a seperate bowl with three cups flour, paprika, onion powder, garlic powder, salt, a little pepper (we kind of just threw it in here). We added some buttermilk drops to the dry bowl to kind build up some chunky bits to help get the crag on the chicken (from a kenji video).

Deep fried in vegetable oil on the stove top between 285 and 370 degrees F (tried to keep it around 335) for roughly six to eight minutes (I pulled chicken when meat probed above 165).

Much of this recipe is kind of a combination of something the wife and I found on one of two videos. One is from thatdudecancook and the other is Kenji.

Ranch dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 3 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1/2 tsp msg
• 1/2 tsp salt
• 2 tsp white