Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
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It's rising nicely. I've cleaned up the joint at the end after I saw this picture. I still can't get over how much better the king Arthur stuff is. We did not get rise like this the first few attempts, all ingredients are the same, except the flour.
ThatOneBaker
awesome man!
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Gordon Ramsay's Buttermilk Pancakes
No bullshit. There is not a better pancake recipe. Yes you can adjust a little to your flavor preference, but don't at first. This is the finest base for a pancake ever.
I add a little more vanilla and that's it. The final flavor of these is REALLY LIGHT AND FLUFFY with a subtle tang of the buttermilk. This is an amazing flavor to contrast the sweet of your syrup. Do not make your pancakes sugary mess and then add more syrup sugar on them. This is better!
You'll also note that my bottom pancake (first off the pan) has slightly burnt edges. You want to leave these pancakes alone but not for too long. I have a gas stove and should have done them on a smaller burner. By #2 and #3 I had my heat dialed in. Again though, you don't want to keep flipping them more than you have to or you'll lose the fluffiness. Flip only once if possible.
Buttermilk pancakes
Note in his restaraunt pictures his pancakes are even thicker. I THINK he's doing that by cooking these in a small pan instead of a larger skillet. Note the bottoms of those pancakes have a curve...probably from a pan shape. I will try that in a future batch. If your pancakes can't go out, they just go up...thicker!
Ingredients:
2 Eggs, separated
2 tbsp sugar
½ tsp salt
2 tsp baking powder
60g vegetable oil
300g buttermilk
160g plain flour
1 tsp vanilla essence
I Translated for those of us that don't know how to bake (ie weight is king
@ThatOneDude taught me)
2 Eggs whites
2 tbsp sugar
½ tsp salt
2 tsp baking powder
4.5 Tbsp vegetable oil
1 1/4 cup of buttermilk
1 1/2 plain flour
1 tsp vanilla essence
Take all your ingredients except the egg whites and mix them in a bowl.
Whisk your egg whites until foamy. IMPORTANT!
Then slowly mix your egg whites into the existing batter you just mixed.
Heat a pan on medium-low (low if you are using a stupid hot gas stove this AM and picked the wrong burner!). Grease your pan with some butter.
Pour in your pancake batter until you have enough bubbles all over the batter.
FLIP!
Look how much that is rising. You want to let the other side go and then take them off. Not flip again and again. So timing is important to let that fluffy batter rise up and then get it on your plate.
Serve with a little fruit or preserves, syrup, thick cut cherrywood bacon, and a cup of "Pay up B*tches Blend" from
@Star-Lord to support fighters that fought without pay due to MMA being the sport equivalent to sub prime house flipping.
Don't do stupid shit and wash your nasty hand.
I add a little more vanilla and that's it. The final flavor of these is REALLY LIGHT AND FLUFFY with a subtle tang of the buttermilk. This is an amazing flavor to contrast the sweet of your syrup. Do not make your pancakes sugary mess and then add more syrup sugar on them. This is better!
You'll also note that my bottom pancake (first off the pan) has slightly burnt edges. You want to leave these pancakes alone but not for too long. I have a gas stove and should have done them on a smaller burner. By #2 and #3 I had my heat dialed in. Again though, you don't want to keep flipping them more than you have to or you'll lose the fluffiness. Flip only once if possible.
Buttermilk pancakes
Note in his restaraunt pictures his pancakes are even thicker. I THINK he's doing that by cooking these in a small pan instead of a larger skillet. Note the bottoms of those pancakes have a curve...probably from a pan shape. I will try that in a future batch. If your pancakes can't go out, they just go up...thicker!
Ingredients:
2 Eggs, separated
2 tbsp sugar
½ tsp salt
2 tsp baking powder
60g vegetable oil
300g buttermilk
160g plain flour
1 tsp vanilla essence
I Translated for those of us that don't know how to bake (ie weight is king
@ThatOneDude taught me)2 Eggs whites
2 tbsp sugar
½ tsp salt
2 tsp baking powder
4.5 Tbsp vegetable oil
1 1/4 cup of buttermilk
1 1/2 plain flour
1 tsp vanilla essence
Take all your ingredients except the egg whites and mix them in a bowl.
Whisk your egg whites until foamy. IMPORTANT!
Then slowly mix your egg whites into the existing batter you just mixed.
Heat a pan on medium-low (low if you are using a stupid hot gas stove this AM and picked the wrong burner!). Grease your pan with some butter.
Pour in your pancake batter until you have enough bubbles all over the batter.
FLIP!
Look how much that is rising. You want to let the other side go and then take them off. Not flip again and again. So timing is important to let that fluffy batter rise up and then get it on your plate.
Serve with a little fruit or preserves, syrup, thick cut cherrywood bacon, and a cup of "Pay up B*tches Blend" from
@Star-Lord to support fighters that fought without pay due to MMA being the sport equivalent to sub prime house flipping.
Don't do stupid shit and wash your nasty hand.
I mean, they look OK.Gordon Ramsay's Buttermilk Pancakes
No bullshit. There is not a better pancake recipe. Yes you can adjust a little to your flavor preference, but don't at first. This is the finest base for a pancake ever.
I add a little more vanilla and that's it. The final flavor of these is REALLY LIGHT AND FLUFFY with a subtle tang of the buttermilk. This is an amazing flavor to contrast the sweet of your syrup. Do not make your pancakes sugary mess and then add more syrup sugar on them. This is better!
You'll also note that my bottom pancake (first off the pan) has slightly burnt edges. You want to leave these pancakes alone but not for too long. I have a gas stove and should have done them on a smaller burner. By #2 and #3 I had my heat dialed in. Again though, you don't want to keep flipping them more than you have to or you'll lose the fluffiness. Flip only once if possible.
https://www.gordonramsayrestaurants.com/recipes/buttermilk-pancakes/
Note in his restaraunt pictures his pancakes are even thicker. I THINK he's doing that by cooking these in a small pan instead of a larger skillet. Note the bottoms of those pancakes have a curve...probably from a pan shape. I will try that in a future batch. If your pancakes can't go out, they just go up...thicker!
Ingredients:
2 Eggs, separated
2 tbsp sugar
½ tsp salt
2 tsp baking powder
60g vegetable oil
300g buttermilk
160g plain flour
1 tsp vanilla essence
I Translated for those of us that don't know how to bake (ie weight is king
2 Eggs whites
2 tbsp sugar
½ tsp salt
2 tsp baking powder
4.5 Tbsp vegetable oil
1 1/4 cup of buttermilk
1 1/2 plain flour
1 tsp vanilla essence
Take all your ingredients except the egg whites and mix them in a bowl.
Whisk your egg whites until foamy. IMPORTANT!
Then slowly mix your egg whites into the existing batter you just mixed.
Heat a pan on medium-low (low if you are using a stupid hot gas stove this AM and picked the wrong burner!). Grease your pan with some butter.
Pour in your pancake batter until you have enough bubbles all over the batter.
FLIP!
Look how much that is rising. You want to let the other side go and then take them off. Not flip again and again. So timing is important to let that fluffy batter rise up and then get it on your plate.
Serve with a little fruit or preserves, syrup, thick cut cherrywood bacon, and a cup of "Pay up B*tches Blend" from
Don't do stupid shit and watch your nasty hand.
D
Deleted member 1
Guest
I didn't have any King Arthur
That's the issue, for sure.
Brushed this bad boy down with butter, garlic, and rosemary.
It's in the oven for about 30 min at 425.
It's in the oven for about 30 min at 425.
Looks delicious. I'd have to skip the shitake mushrooms though. I have a poisonous reaction to them called shitake dermatitis. Makes me look like someone whipped my chest and back. They taste great though.Thai Curry Shrimp Soup
So I took all this stuff.
You'll note, I was so not confident this would work out that I pulled out some premade curry paste. If my paste sucked I was just gonna make regular curry and be done with it. Didn't happen!
First take some Guajillo dried chilis (these are awesome, put them in your cabinet and they keep forever!) and boil them. Then let them steep for about 20 minutes. You've just made a spicy water that will be used later to increase your soup spice at will. And you brought your dried chilis back to life.
Food process:
Guajillo chilis
one yellow onion
8 gloves of garlic
2-3inch piece of peeled ginger
handful of cilanto
1 Tbsp each of turmeric, garam Masala,
3 Tbsl curry powder
Add a few Tbsp of that spicy water to moisten it all. Add little more if you need. Get a paste going in your food processor.
Once pureed, saute that paste in some hot oil in a large stock pot...
After about 5 minutes of saute add 2 cans of cocunut milk and 5 cups of chicken broth
Add some lemongrass...don't have it? You can use lemon zest instead!
Bring to boil them lower to a simmer. After about 10-15 minutes of simmering add in some shrimp until cooked. Then add in some shitake mushrooms until desired texture.
While that was simmering, let some cellophane noodles soak in hot water to soften. When done after 10 minutes or so, drain, rinse, and put in a bowl.
Pour your soup over the noodles.
I like to use a slotted ladle or sieve to pick up the shrimp and mushrooms first. Then pour your liquid over it.
Finally, add a handful of fresh green onion, some fresh cilantro leaves, and a lime wedge. I also tossed on some dried basil because I didn't have any fresh here and forgot to add it to my soup, derp.
D
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You come over and I'll inject you with a bunch of steroids and Benadryl and then you can have my delicious soup. It'd be worth it
Now it needs to take a nap.
D
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Now it needs to take a nap.
What is this? Bread for ants?
Yes, I will feed it to them at my school for ants!
Can you send me some of that?Our starter I prepped and dried for long term storage is almost done.
Sure, shoot me a pm.
The bread came out amazing. Mrs. Dude and I had some with olive oil, balsamic, and fresh cracked pepper.
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Pics of Mrs dude or it's a lie
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@ThatOneDude is home alone eating whole loaves of bread by himself and is afraid to admit his carb obsession
She not bout this life bruh.
Fuck. Caught out.
Bread wankers
Smoking a pork butt today to pass the time. Will try to remember to take some pics, but here is my method...
Mustard and Worcester mixture as a binder, then a rub consisting of...
Salt
Pepper
Cumin
Garlic powder
Onion powder
Mustard powder
Paprika
Smoked Paprika
Cayenne
Ancho chili powder
Chipotle chili powder
Cinnamon
Coffee
Light brown sugar
Turbinado sugar
-Let the rub set on it in the fridge for 24+hrs.
-Charcoal on the Weber Smokey Mountain with hickory and apple wood chunks
- Smoke at 225-250 until internal temp hits 160.
- Wrap in butcher paper for the remainder of the cook until 195-200 internal.
- Rest, pull, enjoy
Put it on early this morning. Currently at 176 internal. Expecting this to be amazing, as long as I don’t get too drunk and pass out beforehand.
Mustard and Worcester mixture as a binder, then a rub consisting of...
Salt
Pepper
Cumin
Garlic powder
Onion powder
Mustard powder
Paprika
Smoked Paprika
Cayenne
Ancho chili powder
Chipotle chili powder
Cinnamon
Coffee
Light brown sugar
Turbinado sugar
-Let the rub set on it in the fridge for 24+hrs.
-Charcoal on the Weber Smokey Mountain with hickory and apple wood chunks
- Smoke at 225-250 until internal temp hits 160.
- Wrap in butcher paper for the remainder of the cook until 195-200 internal.
- Rest, pull, enjoy
Put it on early this morning. Currently at 176 internal. Expecting this to be amazing, as long as I don’t get too drunk and pass out beforehand.
Please remember that women are not allowed to eat this dish.
I really respect your opinion since you are one of the most serious and sincere posters on this board. So, with that said, what should I tell my wife and two daughters? Also, can I quote you?
Tell them if women eat pork it turns them into pigs.
Of course you can quote me, it's my campaign slogan.