Ah, I was wondering about that dodgy stove. I don't remember what your kitchen looks like but I was sure it was nicer than that.
Cooking
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- Eruption
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Re: Cooking
Ah, I was wondering about that dodgy stove. I don't remember what your kitchen looks like but I was sure it was nicer than that.
- jb
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Re: Cooking
Yeah it’s a nice place but the cooktop stove and fridge are LITERALLY from the 80’s. They work ok though. All electric so not much to go wrong.
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- crumpart
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Re: Cooking
I think I’ve only had black pudding once in my life before, so don’t have a lot to compare it to, but we just tried a vegan black pudding from the shops and it was delicious!
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Re: Cooking
If black pudding is coagulated blood, would vegan black pudding be coagulated carrot juice?
- jb
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Re: Cooking
Tonight I baked some bread following a recipe Jim Tyrrell posted on Instagram, and it turned out like some kind of weird lobster I think. Is this because he lives somewhere in like New England or what
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- jb
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Well, yeah. Like, what other things shaped like that do people eat?
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Re: Cooking
Oh I don't know, but I was thinking your bread would probably go well with a lobster aspic
- crumpart
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It appears I no longer have photos of the “lobster shaped” gingerbread @gizo’s lovely wife made for us in ...2013? What a shame. It was glorious.
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Re: Cooking
Some things from the last few weeks:
beef burgundy pie
marinated tofu and kimchi soba
flat iron steak and potato
steamed hams (suspiciously like the ones they make at White Castle)
also lots of kale salad (not shown)
beef burgundy pie
marinated tofu and kimchi soba
flat iron steak and potato
steamed hams (suspiciously like the ones they make at White Castle)
also lots of kale salad (not shown)
- jb
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Re: Cooking
Pan seared chicken breast with roasted radish, butternut squash, red potato, and yellow onion.
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Re: Cooking
I like how every food can be made more fancy-sounding by saying it's "pan-seared"
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Re: Cooking
Pan-seared steak tartare on a wheat boule, with tomato compote, aioli, and fermented pasture-raised milk and pickled cucumber. Served with a julienne of flash-cooked pommes confít.
- jb
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Re: Cooking
I mean, it’s not tartare after you pan wear it tho y’know!
But yeah. I mean like, I stuck it in a pan and cooked it until it was done. Flipped it over a couple times. Dumped some butter in it.
But yeah. I mean like, I stuck it in a pan and cooked it until it was done. Flipped it over a couple times. Dumped some butter in it.
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Re: Cooking
yeah I mean nobody in their right mind would refer to french fries as "pommes confít" either, I'm just doing a thing
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Re: Cooking
I, too, love that with a side of pan seared pearls.
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Re: Cooking
Swiss chard, leek, ricotta, and Parmesan tart in an almond crust
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Re: Cooking
I feel like there should be a little flag of some sort sticking up from that, owl
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