Food Pr0n!

[Wizzard419]

good times

[Wizzard419]

Update time!

Soppressata and gruyere in pastry.



Chicken Cacciatore, normally I add mushrooms but the only ones they had looked terrible. Somehow this dish always reminds me of a gumbo in smell (the bell peppers mostly)

[Amy]

Mmmm ~ those both look yummy

[mindflipper]

I never thought of it - but Chicken Cacciatore can remind me of gumbo, as long as the gumbo is made right. Too many restaurants just murder gumbo and creole when they make it...

[Wizzard419]

Other than a slight technique change (using a rux to start) and a few seasonings and serving it over rice they can be very similar.

[Amy]

Ok, so I just tried a new recipe for an "giant" oatmeal/chocolate chip recipe. It sounded perfect because it only is supposed to make 3 cookies, perfect for just the two of us. I followed the recipe since it was the first time making it although I didn't leave the 4" clearance around each cookie as the recipe stated since I wasn't going to have my oven on for 40 minutes to bake only 6 cookies Ok, yes, I doubled the recipe so we had an even number of cookies! I peeked in about halfway through and with my luck, sure enough it was now one "giant" cookie. The weird thing is it was sort of spongy, like a cookie-cake. So anyhow, here is a photo so you may all have a good chuckle for the day. I'm thinking this recipe will not go in the keep pile
Unfortunately it wasn't all that tasty either...

[Wizzard419]

That's too bad, probably just a bad rec.

That reminds me of these cookies that get sent to the office every december. They are huge sugar cookies (about an inch thick) with decoative icing on them, but if you bite into them they have no flavor for some bastard reason. They aren't even sweet (beyond the icing).

[Amy]

That's too bad, probably just a bad rec.
That reminds me of these cookies that get sent to the office every december. They are huge sugar cookies (about an inch thick) with decoative icing on them, but if you bite into them they have no flavor for some bastard reason. They aren't even sweet (beyond the icing).

It was just frustrating because it was in the paper as a recommended recipe from a book. I wonder if the author of the article even tried the recipe or just randomly picked one? Maybe those office cookies are just meant to be pretty

[Wizzard419]

Yeah, I don't think most places that re-print stuff actually try them. They only find something in them that they like and assume it works.

For the most part the cookies have become "for show" only since no one touches them. At most a visitor will take one, but we end up just throwing the whole, still wrapped, basket away (unless someone wants the basket part).

[Jacca5660]

Ok, so I just tried a new recipe for an "giant" oatmeal/chocolate chip recipe. It sounded perfect because it only is supposed to make 3 cookies, perfect for just the two of us. I followed the recipe since it was the first time making it although I didn't leave the 4" clearance around each cookie as the recipe stated since I wasn't going to have my oven on for 40 minutes to bake only 6 cookies Ok, yes, I doubled the recipe so we had an even number of cookies! I peeked in about halfway through and with my luck, sure enough it was now one "giant" cookie. The weird thing is it was sort of spongy, like a cookie-cake. So anyhow, here is a photo so you may all have a good chuckle for the day. I'm thinking this recipe will not go in the keep pile
Unfortunately it wasn't all that tasty either...

Amies!! It's always good to try new stuff. Maybe you can modify the recipe and make it work?? Remember...just keep swimming!!

[Amy]

Amies!! It's always good to try new stuff. Maybe you can modify the recipe and make it work?? Remember...just keep swimming!!

You know, the sad thing is I was looking at the recipe last night and thinking, well, if I add more butter, and take out the oatmeal...no, I think this one is getting a fastpass to the curb tonight with the rest of the trash in the bin!

[mindflipper]

Amies!! It's always good to try new stuff. Maybe you can modify the recipe and make it work?? Remember...just keep swimming!!

You know, the sad thing is I was looking at the recipe last night and thinking, well, if I add more butter, and take out the oatmeal...no, I think this one is getting a fastpass to the curb tonight with the rest of the trash in the bin!

You may want to keep it; that way, if you get a recipe you think may be better, you can compare the ingredients to see if the new recipe is better or worse in your opinion.

[Wizzard419]

You could always just use a "normal" sized cookie recipie and just not shape it for individual cookies as well.

If you want the perfectly round shape but also giant you could always use a pan, like the various places do. I remember BJ's (a brewery chain) offers something like that in their places.

Ok update time

Ok, so I had leftover ganache from something else and didn't want it to go bad so I made chocolate filled chocolate Æbleskiver, next time I will probably just use whole chocolate pieces rather than ganache since you either had to eat them in a single bite or the chocolate would start to ooze out after the first bite.



Here we have some blue corn waffles, if I have them at breakfast I actually like them with honey, butter, and pine nuts. What I really like to do with them is freeze them and use them for ice cream sandwiches. Let it never be said the blue waffle can't be delicious.



Since I was hosting game night (video not board) I made some pizzas up. I was trying out a new dough that requires no kneading, the texture (flavor, chew, and crisp) was great but I should have taken photos of the later ones as they were browner. The nice part about the pizzas is that it technically requires no electric power to make/prepare them if you used a pizza stone on the grill and all the toppings took a combined prep time of about 5 mins. I don't think I would want to try this direct on the grill itself though since the dough is really slack.

First up, a pizza bianca (called "White Pizza" here) is made, then when it's done it is topped with garden fresh spinach and put back in the oven to wilt/roast the greens. The place in NYC that makes it calls it a Popeye. One of the things that a lot of american places do to ruin white pizzas is that they put some kind of sauce on it, the traditional one doesn't require a sauce. With the pesto it isn't so bad but most places will use either a prepared alfredo sauce or sour cream.



And pizza margherita, crushed tomatos, fresh mozz, and basil leaves.

[Mousekedude]

Here we have some blue corn waffles, if I have them at breakfast I actually like them with honey, butter, and pine nuts. What I really like to do with them is freeze them and use them for ice cream sandwiches. Let it never be said the blue waffle can't be delicious.

You had me at "waffles."

Kidding... but I gotta say that I've missed a whole lotta good num-nums here lately. Keep the great recipes coming, y'all.

[Wizzard419]

Ok update time.

It was chilly at the start of the week (low 70's) so I had a... I forgot the name of it, it's white monkey tea spiked with irish whiskey and barenjader with fresh meyer lemon.



We have here the famed Ramos Gin Fizz from New Orleans. Most places don't/won't make it anymore because of the perishable portions and the low demand for it. The one thing that sucks about making this drink is that you have to shake it until it ices over and your hands start to hurt.



Another one from the olden days, the Bloodhound. It's said to be an aquired taste, which normally means most people hate it, but it actually is good. So I am not sure what would drive people away.



French Dip, couldn't get the roast I wanted since they didn't cut any that day but the eye of the round worked well.



And sourdough flapjacks, they require less work to make than buttermilk pancakes (even if you use the mix) since the starter does the bulk of the work. I actually just make one big-ass, plate sized flapjack for myself, like you would get at a diner.