The Song Fight Bulletin Board

jb wrote: ↑

Wed Jan 20, 2021 6:19 pm

Need to try again, though I’m not sure I have enough flour. We are way from home, dodging the inauguration, at a rental house.

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.

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.

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!

If black pudding is coagulated blood, would vegan black pudding be coagulated carrot juice?

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

A... lobster, you say?

owl wrote: ↑

Tue Feb 02, 2021 9:42 am

A... lobster, you say?

Well, yeah. Like, what other things shaped like that do people eat?

Oh I don't know, but I was thinking your bread would probably go well with a lobster aspic

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.

Oven “fries”. Mmmmm.

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)

Pan seared chicken breast with roasted radish, butternut squash, red potato, and yellow onion.

I like how every food can be made more fancy-sounding by saying it's "pan-seared"

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.

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.

yeah I mean nobody in their right mind would refer to french fries as "pommes confít" either, I'm just doing a thing

fluffy wrote: ↑

Sat Feb 20, 2021 7:00 pm

beef burgundy pie

I, too, love that with a side of pan seared pearls.

Those are my pie weights

A mathematician's favorite baking tool

I couldn’t wait for Tuesday. Saco Saturday!

Swiss chard, leek, ricotta, and Parmesan tart in an almond crust

I feel like there should be a little flag of some sort sticking up from that, owl