Now that we're into a couple weeks of Corvfefe what have you been creating in the kitchen?

BEC on a muffin this am
IMG_20200404_083027.jpg
 
I made a batch of dough for some harissa sourdough crackers (to use up spent starter) last week and forgot about it in the back of the fridge. I rolled it out and it's in the oven right now - it must have done some good fermenting in the fridge over the last week, it smells like pepperoni pizza
 
I might go for a grilled bologna and cheese sandwich and tomato soup, not sure yet
 
We had steaks tonight - I had ribeye she had fillet. Both were done spectacularly if I do say so myself. We had them with some store bought fruit coleslaw and parmesan roast potatoes I did in the foodi.

Washed down with a nice Malbec - pandemic or not, we're not slipping in the kitchen :embarrassed:
 
yabba said:
I made a batch of dough for some harissa sourdough crackers (to use up spent starter) last week and forgot about it in the back of the fridge. I rolled it out and it's in the oven right now - it must have done some good fermenting in the fridge over the last week, it smells like pepperoni pizza
Click to expand...

Intrigued
 
Lerxst said:
Intrigued
Click to expand...
they've lost some of the pizza-y aromas in finishing baking/cooling; they're more like slightly spicy wheatier (these have some whole wheat flour in them) cheez-its.

I'm not sure of the provenance of this "harissa" (found it in the back of the cabinet recently (there's a theme here..); a friend brought it back from Germany and I don't read german, also only encountered harissa in paste form prior to this

CeJg0cV.jpg


XYaHQPU.jpg


vu1Qhg4.jpg


I'm going to make a mental note to "forget" sourdough cracker dough in the fridge in the future though! I think this was in there ~10 days or so, wrapped in plastic. I wonder what a month would do?
 
yabba said:
they've lost some of the pizza-y aromas in finishing baking/cooling; they're more like slightly spicy wheatier (these have some whole wheat flour in them) cheez-its.

I'm not sure of the provenance of this "harissa" (found it in the back of the cabinet recently (there's a theme here..); a friend brought it back from Germany and I don't read german, also only encountered harissa in paste form prior to this

CeJg0cV.jpg


XYaHQPU.jpg


vu1Qhg4.jpg


I'm going to make a mental note to "forget" sourdough cracker dough in the fridge in the future though! I think this was in there ~10 days or so, wrapped in plastic. I wonder what a month would do?
Click to expand...

Chillies, pepperoni granules, bell pepper, garlic, sea salt, cumin, coriander

Pepperoni granules? That’s different
 
My slightly weird improvised mac and cheese is phenomenal, if I do say so myself (bit of bacon, some poblano, onion, garlic in the roux (made with the fat from the bacon), random mix of a bit of pre-shredded "mexican cheese blend" + sharp cheddar + smoked gouda, and I realized I didn't have any milk, so the dairy is a mix of greek yoghurt diluted in water, some heavy cream, and some buttermilk. I guess one upside of this weird apocalypse is reminding me that I actually really enjoy cooking..

Lerxst said:
Yeah but
Hela-Curry-Ketchup-Sharp.jpg
Click to expand...
good point! fuck, now I want currywurst... I have some hotdogs in the freezer; won't be the same, but this sounds like another improv cooking challenge..
 
Grilled miso and garlic marinated pork tenderloin

Steamed asparagus dressed in olive oil, lemon zest, sea salt and cracked pepper

IMG_20200404_175205.jpg
 
I’m almost out of yeast and the stores keep selling out. Amazon only has active dry yeast in one or two pound bags unless I roll the dice and buy what seems to be Japanese yeast but how would I know? I might have to break down and go to the store at 7am.
 
jp_nyc said:
I’m almost out of yeast and the stores keep selling out. Amazon only has active dry yeast in one or two pound bags unless I roll the dice and buy what seems to be Japanese yeast but how would I know? I might have to break down and go to the store at 7am.
Click to expand...
sounds like time to get into sourdough!

edit: I've never used the pineapple juice starter technique, but supposedly you can get to a functional starter in a week or two. (I've used straight whole grain flour/water and it took more like a month. given how long this whole end-of-the-world thing is going on, there should be plenty of time for that too..)
 
jp_nyc said:
I’m almost out of yeast and the stores keep selling out. Amazon only has active dry yeast in one or two pound bags unless I roll the dice and buy what seems to be Japanese yeast but how would I know? I might have to break down and go to the store at 7am.
Click to expand...
Check around for options:
Some of the local bakeries are selling flour and yeast direct
We’ve also go someone on nextdoor giving away portions of a commercial bulk package of bread yeast
 
yabba said:
My slightly weird improvised mac and cheese is phenomenal, if I do say so myself (bit of bacon, some poblano, onion, garlic in the roux (made with the fat from the bacon), random mix of a bit of pre-shredded "mexican cheese blend" + sharp cheddar + smoked gouda, and I realized I didn't have any milk, so the dairy is a mix of greek yoghurt diluted in water, some heavy cream, and some buttermilk. I guess one upside of this weird apocalypse is reminding me that I actually really enjoy cooking..


good point! fuck, now I want currywurst... I have some hotdogs in the freezer; won't be the same, but this sounds like another improv cooking challenge..
Click to expand...


Yeah this has really made me want currywurst too. I just picked up some new curry powder too and the shops were out of Heinz ketchup and I've learned that your fancy shmanzsy £4 bottle of tomato sauce totally aren't worth it so I've got some dirt cheap horribly sweet ketchup that would probably make an awesome currywurst sauce.

Now to get some sausages.
 
I have an ancient bottle of this in the fridge.
BurkhardtCurryKetchup19oz_grande.jpeg


I'm all up for the combo but it didn't seem particularly well mixed, like it was a sprinkling of curry powder on top of a dollop of ketchup. Not sure how you fuck that up.

I'll try my own.
 
You must log in or register to reply here.
Back
Top