Must
Stop
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Eating
Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
M
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Cooked two ribeyes on SaturdayGaze upon my meat
Used my wife's leftover steak (I don't ever have leftover steak) for steak omelettes Sunday morning:
go easy on him@Siton YerDong2 Let's see if you have been paying attention in class. Can you locate the cap on these 3 steaks.
M
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Care to share the recipe?First batch of bagels are done.
So she's just bad at picking out husbands?The wife didn't do half bad picking out steaks.
I don't know what the fuck you are talking about
Yea, she's so smart but then she picked me. I guess that's her flaw. Worked out great for me.
I'm going to make a steak egg and cheese bagel this morningCooked two ribeyes on Saturday
Used my wife's leftover steak (I don't ever have leftover steak) for steak omelettes Sunday morning:
I take it off for handling raw meat. I have it on now.Where's your toe ring? Did you break up with @conor mcgregor nut hugger and@Sex Chicken ???
I was gonna post a picture of a delicious pukka pie. But now I have the urge to wander the wasteland bashing gay people.I take it off for handling raw meat. I have it on now.
What is it with you guys and toe
rings?
Settle down sir
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Go pukka yourself
Have a agree rating, idiot.
Gonna cross the wasteland to see if they have any more. This one was the last in stock, but it was Saturday. Maybe they got more.
Sit on a pineapple ya greasy pom
@conor mcgregor nut hugger we used this recipe with some changes below.
Ingredients:
2 Cups sourdough starter (What I like to do is a few days before, take the culture out of the fridge, take what you would normally discard and put it into another bowl and then feed both. You will keep your original starter plus this one you will use for the recipe. 2 cups is a lot of starter and we almost depleted it all the way the first time we made the bagels)
1 1/4- 1 1/2 cup warm water (when mixing the dough you may need to add a tad bit more to the 1 1/4 cups)
1 tablespoon oil (we have been use canola oil)
5 Cups of Bread Flour (Obviously King Arthur brand, all other flour is inferior, just ask @Splinty)
1 tablespoon salt
1 Tablespoon baking soda (I just eyeball it, my wife measures it)
For toppings
We use an everything bagel blend we got off Amazon
And heavy cream (We brush this onto the bagels after they are boiled, before we put to toppings on)
Instructions
1. In the order listed mix the following ingredients. What we do is add the starter, add the water, mix together. Add the oil, mix together etc
Starter
1 1/4 Cup Warm Water
Oil
Flour (we add a cup at a time, get it mixed, add another cup etc)
salt
2. Let the dough rest for 10-15 min, this will make it more homogeneous. It will look like a shaggy mess before you do this. You will add the last 1/4 cup of warm water here if it is incredibly hard to work with, you may not feel you need it and that's fine.
3. Kneed the dough for 4-6 min using a stand mixer and dough hook, or about 15 min by hand. The dough is going to be very stiff, this is expected.
4. Put the dough into a large, greased bowl and cover with a damp towel for 4 hours. During this time you will fold the dough into it self twice and flip the dough over so the folds are now on the bottom. Folding dough video:
View: https://youtu.be/hO8Kt0r00lo?t=34
5. Pour out the dough onto a floured surface or a tea towel with flour on it (this is what we do). Knead the dough a view times, flatten and try to work out the fold lines, cut into short fat chunks weighing 4-5 oz. You should get 12-14. Scrunch the dough together and then in the side where the cut was made, push your thumb through to make a hole, work the dough around your thumb expanding it until you can fit your pointing and middle finger in and work the dough into a circle. Place the formed bagels onto your backing sheet 6-8 will fit depending on sheet size and bagel size. We line our baking sheets with parchment paper. Once done cover with a damp towel, and let rise for 60-90 minutes.
6. After the 60-90 minutes has passed fill a large, deep skillet with water and add the baking soda. Turn on your oven to 415 at this time so it can preheat. After you've made the bagels you may adjust the temp to what works best for you. Once the water is boiling frop in 2-3 bagels at a time, boil for 60 seconds, flipping at the 30 second mark. Take the bagels out and put them on their baking sheets. While fresh out of the water brush heavy cream or milk onto the bagels, add your seasoning. Once 2 baking sheets worth of bagels have been boiled place them into the oven for 14-16 minutes. You may want to switch the positions of the trays half way though.
7. Let bagels cool on a rack.
8. You probably wont eat all the bagels in a day so for the bagels you wont eat that day slice the bagels 85% of the way through, bag, and put in a freezer. We vacuum seal ours in 2 packs, when vacuum sealing seal the bag before the bagel compresses down.
Boom, you now have great bagels. If you want your bagels more well done you could run at 425-450 for 14-15 min, we like ours to be soft and fluffy, we feel they taste better that way. But that's the nice thing about making your own, you can get them exactly how you like them. We individually vacuum seal ours and freeze them. The thaw quickly and they don't go stale. When you vacuum seal them you don't need to get all the air out and you don't want to because it will squish them down. I let some air get sucked out and then press the seal button before it compresses them.
Ingredients:
2 Cups sourdough starter (What I like to do is a few days before, take the culture out of the fridge, take what you would normally discard and put it into another bowl and then feed both. You will keep your original starter plus this one you will use for the recipe. 2 cups is a lot of starter and we almost depleted it all the way the first time we made the bagels)
1 1/4- 1 1/2 cup warm water (when mixing the dough you may need to add a tad bit more to the 1 1/4 cups)
1 tablespoon oil (we have been use canola oil)
5 Cups of Bread Flour (Obviously King Arthur brand, all other flour is inferior, just ask @Splinty)
1 tablespoon salt
1 Tablespoon baking soda (I just eyeball it, my wife measures it)
For toppings
We use an everything bagel blend we got off Amazon
And heavy cream (We brush this onto the bagels after they are boiled, before we put to toppings on)
Instructions
1. In the order listed mix the following ingredients. What we do is add the starter, add the water, mix together. Add the oil, mix together etc
Starter
1 1/4 Cup Warm Water
Oil
Flour (we add a cup at a time, get it mixed, add another cup etc)
salt
2. Let the dough rest for 10-15 min, this will make it more homogeneous. It will look like a shaggy mess before you do this. You will add the last 1/4 cup of warm water here if it is incredibly hard to work with, you may not feel you need it and that's fine.
3. Kneed the dough for 4-6 min using a stand mixer and dough hook, or about 15 min by hand. The dough is going to be very stiff, this is expected.
4. Put the dough into a large, greased bowl and cover with a damp towel for 4 hours. During this time you will fold the dough into it self twice and flip the dough over so the folds are now on the bottom. Folding dough video:
View: https://youtu.be/hO8Kt0r00lo?t=34
5. Pour out the dough onto a floured surface or a tea towel with flour on it (this is what we do). Knead the dough a view times, flatten and try to work out the fold lines, cut into short fat chunks weighing 4-5 oz. You should get 12-14. Scrunch the dough together and then in the side where the cut was made, push your thumb through to make a hole, work the dough around your thumb expanding it until you can fit your pointing and middle finger in and work the dough into a circle. Place the formed bagels onto your backing sheet 6-8 will fit depending on sheet size and bagel size. We line our baking sheets with parchment paper. Once done cover with a damp towel, and let rise for 60-90 minutes.
6. After the 60-90 minutes has passed fill a large, deep skillet with water and add the baking soda. Turn on your oven to 415 at this time so it can preheat. After you've made the bagels you may adjust the temp to what works best for you. Once the water is boiling frop in 2-3 bagels at a time, boil for 60 seconds, flipping at the 30 second mark. Take the bagels out and put them on their baking sheets. While fresh out of the water brush heavy cream or milk onto the bagels, add your seasoning. Once 2 baking sheets worth of bagels have been boiled place them into the oven for 14-16 minutes. You may want to switch the positions of the trays half way though.
7. Let bagels cool on a rack.
8. You probably wont eat all the bagels in a day so for the bagels you wont eat that day slice the bagels 85% of the way through, bag, and put in a freezer. We vacuum seal ours in 2 packs, when vacuum sealing seal the bag before the bagel compresses down.
Boom, you now have great bagels. If you want your bagels more well done you could run at 425-450 for 14-15 min, we like ours to be soft and fluffy, we feel they taste better that way. But that's the nice thing about making your own, you can get them exactly how you like them. We individually vacuum seal ours and freeze them. The thaw quickly and they don't go stale. When you vacuum seal them you don't need to get all the air out and you don't want to because it will squish them down. I let some air get sucked out and then press the seal button before it compresses them.
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Just made an amazing ribeye and egg sandwich on one of our sourdough everything bagels. When we made the bagels this time we let them rise for 2 hours after forming, this was a hair too long as some of the bagels became flat. So I used one of those for a sandwich and it's awesome.
M
member 3289
Guest
Made a cake from scratch the other night. Gods was it good. Gonna make another one later this week and try to make frosting as well (used store-bought frosting for the first one):
I also need to butter and flour the center of the baking pan a little more heavily next time, as the cake broke apart when I tried to take it out.
If you don't have vanilla extract at home, you can substitute either maple syrup or honey. You won't get the same flavor as with vanilla extract but it will still be good.
I also need to butter and flour the center of the baking pan a little more heavily next time, as the cake broke apart when I tried to take it out.
If you don't have vanilla extract at home, you can substitute either maple syrup or honey. You won't get the same flavor as with vanilla extract but it will still be good.
Nice, baking is way harder than cooking. I want to do brownies from scratch soon.Made a cake from scratch the other night. Gods was it good. Gonna make another one later this week and try to make frosting as well (used store-bought frosting for the first one):
I also need to butter and flour the center of the baking pan a little more heavily next time, as the cake broke apart when I tried to take it out.
If you don't have vanilla extract at home, you can substitute either maple syrup or honey. You won't get the same flavor as with vanilla extract but it will still be good.
M
member 3289
Guest
It is because it's easier to fuck up by doing small shit. I made banana bread last week or the week before and ended up throwing it out because I didn't get the right balance. It's something I've made several times and I just wasn't careful enough this last time. It wasn't terrible, it just wasn't on the level of the cake you see above.
I'll probably make homemade pancakes next so I have an excuse to use some of the buttermilk before it goes bad.
Man, sourdough pancakes are fucking amazing, you should give those a go. I'll send you some dehydrated starter if you want to give sourdough a go. It'l be more mature than if you started it fresh and you can be up and running in under a week I think. Just PM me your addy if you want some and I'll get it out to you.
M
member 3289
Guest
Btw if anyone thinks frosting and icing are the same thing or substitutes one word for the other, punch yourself in the face.
They are two clearly distinct things.
They are two clearly distinct things.
M
member 3289
Guest
Nice. Will do. In return I'll send you some miracle fruits when my miracle fruit tree decides to fruit. (it's started flowering but so far no fruit).
If you haven't heard of miracle fruit, it's great. It has a glycoprotein called miraculin that temporarily binds to your taste buds and makes everything that is normally sour taste sweet (it actually makes everything sweeter but the sour to sweet thing is what gets it attention). There are plenty of YouTube videos of people eating lemons like oranges after eating miracle fruit.
My plan was to strike it rich as the berries sell for $15 online (the tree is slow-growing and geographically restrictive as it isn't cold-tolerant and grows even slower indoors), but I can forgo some of my riches if you want a couple of the fruits.
That sounds awesome! It's a deal!Nice. Will do. In return I'll send you some miracle fruits when my miracle fruit tree decides to fruit. (it's started flowering but so far no fruit).
If you haven't heard of miracle fruit, it's great. It has a glycoprotein called miraculin that temporarily binds to your taste buds and makes everything that is normally sour taste sweet (it actually makes everything sweeter but the sour to sweet thing is what gets it attention). There are plenty of YouTube videos of people eating lemons like oranges after eating miracle fruit.
My plan was to strike it rich as the berries sell for $15 online (the tree is slow-growing and geographically restrictive as it isn't cold-tolerant and grows even slower indoors), but I can forgo some of my riches if you want a couple of the fruits.