No.58605
>>58524>>58525Ok, but what exactly is it?
Looks kinda like baked mac&cheese.
No.58606
>>58605looks like lasagna
also just realized thats what parchment paper is for, preventing drips from reaching the bottom of the oven. i have seen it but never once considered its purpose
No.58607
>>58606It's a good trick to know since cleaning the oven is such a pain.
No.58608
>>58607could've just stuck a pan on the rack below
No.58610
>>58608Then you have to clean two pans.
You can just throw the paper away.
No.58612
>>58611Why work harder when you can work smarter?
I personally dislike washing dishes and cleaning most things. Doing something as simple as putting a thin disposable barrier down can save me unpleasantness later.
No.58695
I pickled some vegetables. I put it in a small cardboard box with a reptile tank heater and just 2 days later it already tastes pickley.
What I pickled:
>cucumber, jalapeno, onion, garlic, pepper, white peppercorns, mustard seed, fennel (mistaken for cumin, should have smelled - my jalapenos tastes too fennely)I decided to do this because I wanted pickled jalapenos on my burgers. Think I'll start gardening cucumbers, peppers and onions so I can pickle them. I also have mung beans sprouting that are almost complete, gonna pickle another jar of veggies and include them in a day or two. I'm thinking peppers x carrots x mung sprouts x garlic x ginger x white peppercorns
I've made sauerkraut before (
>>57195 )and now I find out pickling is the same thing.
No.58697
>>58651It looked good but I wasn't sure either. Casseroles and similar dishes can look very similar but feel and taste completely different.
Respect for lasagna. My grandma used to make it all the time when I was a child, so I've grown very fond of the dish.
No.58708
>>58705A very intense chocolate cake. It's supposed to not be cooked through but I could have left it in for 1 more minute.
No.58714
>>58691Here's a tip that took me two years and about 40 'partial success' cakes to learn. If the dough is liquid, the cake will be liquidy too. Not that much water evaporates out of dough
No.58715
>>58691just made something like that in the microwave. choco cake with coco chips in it. it was actally cooked though except in a few places, i probably could have microwaved it longer. if i can tweak the recipe to produce an actual firm cake ill post about it
No.58718
>>58714Yes that was intentional. There's no water added to the dough though. The liquid is just egg and butter.
100 grams butter
2 eggs
2,5 dl sugar
1 dl flour
4 tbsp cocoa powder
(and 200 grams of chopped chocolate added on top which isn't in the recipe)
Now maybe the consistency of the cake makes more sense
No.58719
>>58715This cake isn't supposed to be cooked through, it's supposed to be gooey in the center(but it can be just slightly more cooked if people prefer it)
Here's a prettier picture from the internet, it can be as cooked as this but not more
No.59065
Making natto. Not following instructions but I think this will work. Using bamboo leaves and dead grass from my backyard to get the culture. Things like hay, bamboo leaves, banana leaves, ferns, etc Have the right bacteria. I read bamboo leaves make the stickiest natto.
I decided to do this because I let some soy beans soak for about a week last month and they smelled kinda like shit, had maggots in them, had some strings in them (perhaps had some of the natto bacteria). I boiled them after that and made the Most delicious beans and rice I've ever had. The beans were very flavorful. I also put curdled milk on (more after I took this pic).
Other fermentation projects I'm doing right now:
>butter, I made (with raw milk) and mixed some kefir in to ferment. Really surprised how easy it was to make actual butter. It tastes mostly like fresh milk at this point. I have only made about two or three tablespoons
>pickled zucchini with mushrooms, onion, ginger, garlic, pepper, mustard seed. Should be done by
No.59066
Making natto. Not following instructions but I think this will work. Using bamboo leaves and dead grass from my backyard to get the culture. Things like hay, bamboo leaves, banana leaves, ferns, etc Have the right bacteria. I read bamboo leaves make the stickiest natto.
I decided to do this because I let some soy beans soak for about a week last month and they smelled kinda like shit (but not offputting), had maggots in them, had some strings in them (perhaps had some of the natto bacteria). I boiled them after that and made the most delicious beans and rice I've ever had. The beans were very flavorful. I also put curdled milk on.
Other fermentation projects I'm doing right now:
>butter, I made (with raw milk) and mixed some kefir in to ferment. Really surprised how easy it was to make actual butter. It tastes mostly like fresh milk at this point. I have only made about two or three tablespoons
>pickled zucchini with mushrooms, onion, ginger, garlic, pepper, mustard seed. Should be done by wednesday morning in my heated box.
>gonna start pickling corn tomorrow. I think this will get rid of the antinutrients
No.59352
https://cafedelites.com/creamy-garlic-butter-tuscan-shrimp/I cooked this recipe recently and served it over rice and it turned out pretty good. I used extra cheese and substituted white vermouth for the white wine. I also used 60% of the sun dried tomato it called for and it was still a bit too much imo. I thought it could use some more spinach though.
No.59421
No image but I just did an easy recipe that may appeal to other lazy NEET.
I butterflyed two chicken breasts and then squeezed all the juice from an orange and put it in a bag with the chicken breasts. I did this because I had no lemon/lime but it turned out very well.
I used olive oil with some salt and nuked some frozen veggies for a healthy yummy dinner.
No.59430
>>59413hey can you tell me how you made that pink stuff
i like to make salads with beets and balsamic vinegar. that looks like it would taste similar and something i could eat wiht a meal
No.59432
>>59430for the russian vinaigrette i used:
4 white potatoes
1 carrot
4 beets
1 corn
200gr of green beans
2 tablespoons of mayonnaise
the beets are the only ingredient that gives it that pink color
No.59440
>>59433Is that a brioche bun?
No.59569
Wanted to eat some veggies today. I try to eat fresh veggies instead of just my pickled veggies. Here is my low-effort salad that tastes good:
>cabbage and jalapeno, peeled
>chopped in the food processor
>olive oil, vinegar, (emulsified into vinaigrette), salt and pepper, dill pickles (I made), parmigiano reggiano.
>still doesn't taste good
>honey
>then it tasted good
I got a pepper grinder a week ago and it's so convenient, I don't need to break out my mortar and pestle every time I want to use pepper. Perhaps I should have gotten one with more space for peppercorns though, I'll have to refill it every couple weeks.
No.59570
>>59065Are you the raw meat wizzie by any chance?
No.59572
>>59570Yes I am. I'm also
>>59569 (ate the salad right after a raw steak)
No.59594
Oh yeah, also
>oregano
>thyme
>cayenne pepper powder
No.59743
Some of the best pasta I've ever cooked. It's focused on the cheese and broccoli taste of romanesco broccoli (the fractal veggie with spirals), very good veggie taste.
Fat: clarified butter
Pasta: chiocciole
Meat: chuck steak
Cheeses: manchego, fontina fontal
Veggies: romanesco broccoli, poblano pepper
Spices: salt, pepper, oregano, thyme, cayenne pepper powder
Aromatics: garlic
Other: toasted pine nuts, nutritional yeast
The only problem is the steak's over cooked a bit, kinda tough chewing because of that. I seared it, then cooked it some more with the pasta and veggies. Next time I'll sear it then add it to the veggies and pasta after those are done.
First time having chardonnay, I love it. My favorite wine. It was just $12. Oregon, 2019.
No.59937
This might be a stupid question. But why is the texture of pasta so different from bread when its just wheat?
No.59938
>>59937Pasta: unleavened (no rising), extruded through press or die.
>>59609Yeah plus I've started saving some here and there. Keeping track of my money, I have savings after the end of the month even.
No.59944
>>59938Where do you get this much in welfare? Is it regular unemployment benefits?
No.59945
>>59944It's SSDI for autism, about $800/mo.
No.60084
>>59938could you blend up raw pasta, add water, yeast, and knead it into bread dough, and make bread from it
No.60090
>>60084Why would you do that?
No.60093
The last couple weeks I've checked out the frozen dinners at my organic grocery store. I didn't expect such exquisite foods. This truffle parmesan mac n cheese is one of the best things I've ever eaten. They have it at walmart too, gonna have my mom buy them for me from there a dollar cheaper. Bon vivant for 4 bucks. 1st world wizzies can all live luxuriously. The world is your oyster, you can open it whenever. I had this with Langhe 2019 red wine (Piedmont), my favorite. Just like $13 on sale and I can drink plenty for 2-3 days. I buy 1-2 bottles a month since I first tried one that I liked. I like red wine and chardonnay mostly, I also like rosé.
Some people don't like truffle aroma apparently? I cannot relate.
Other things I've enjoyed from frozen section:
Amy's Vietnamese Inspired Banh Mi Wrap - Kinda overpriced though at $4 for a little veggie wrap. Pickling my own carrots today.
This chorizo mac n cheese. Really good. A little more expensive than the truffle mac n cheese. I might look into making chorizo myself, and maybe other mexi meats I like while I'm at it like carnitas and menudo.
Gelato. Pretty thick. Nice textures with crunchy things inside.
>>60084I'm not sure about the following statement, but what I suppose is that blending would denature the proteins which would make it impossible to make dough or bread. Perhaps soaking the dry pasta could turn it back into dough.
No.60217
>>60204Wow, that is one fat carrot.