Great, now that you guys have made me hyperaware of my pronunciation, I'm noticing I pronounce Appalachia as "apple-atch-a" but Appalachian as "appa-LAYTCH-en."
My fiance's from there and I pronounce it Or-ee-gone just to annoy him |D The true divide is those who pronounce Illinois with the S at the end and those who don't :p
Dropping a receipt here for my future reference: Quicker-than-packet soup Shred 100g ready cooked chicken breast into pan, add 1tbsp Marigold bouillon, add 300-350ml boiling water. Season with ground clove, black pepper, ground ginger, generous pinch chilli flakes. Add 1/2 tsp tamari and bring to boil. Crack an egg into a receptacle, whisk, drizzle into boiling broth slowly. After 45 seconds, serve.
Just don't tell people from the parts of Long Island that aren't in New York City (Nassau and Suffolk ccounties) that they live on Long Guyland. Them's fightin' words. Just to justify this post as part of Kintsugi Kitchen, we have a new Aldi's in town, and they have a house brand of dark chocolate called Choceur that puts Swiss chocolate to shame. (Before I knew it was from Aldi,I ordered it once from Amazon and it was shipped from Germany and took weeks.)
being a german heathen i have no idea htf youre supposed to pronounce oregon, but i think im gonna opt for oregano... aalso i oughta post the sacher cake recipe i made for christmas. @IvyLB Ingredients: 5 Eggs, separated 2.4 cups flour (300g) 1.5 cups sugar (300g) 1 sachet vanilla sugar 1 sachet baking powder 0.5 cup water (125 ml) 0.5 cup neutral oil (125 ml) 2 tbsp cocoa powder pinch of salt 1 jar sour jam 200g chocolate What do: Beat egg whites and salt until stiff In a big bowl, whisk yolks, sugar, and vanilla sugar until foamy Mix in cocoa powder, water, and oil Sieve in flour and baking powder Fold in egg whites Now you have a batter. Pour this batter into a baking receptacle -- can be a cake form, or brownie form, whatever you have. Bake for ~45min at 356°F If you want a Sacher cake, cut it horizontally and glue back together with the jam. If you want Sacher slices, cut them into matching half-bite-sized chunks and glue two each together. Then you heat the chocolate over steam, and spread over the top. If you don't have enough jam, this also tastes nice with whipped cream, sweetened or neutral.
Super easy biscuits (not fancy) 1 3/4 c flour 1/2 tsp salt 1 Tbsp baking powder 1/3 cup solid fat (e.g. butter, shortening) 3/4 cup liquid (milk, water) Preheat oven to 450 degrees. Mix dry ingredients, then cut or rub in fat till the mixture resembles fine crumbs. Add the liquid, mix gently and briefly till the dough just comes together. Knead on a floured surface or in the bowl about 20 times (fold, press, turn, repeat). The dough will be pretty soft, may be a little sticky. Roll out to about half an inch, cut out rounds with a cutter or a floured glass, place on baking sheet, reroll, repeat. Bake for 10 minutes or so. You could do mods like adding some other flavors or adding a bit more liquid and making drop biscuits. These should puff up quite a bit and if you're gentle and don't overwork the dough, be light and layery. They probably wouldn't compare to a fancier biscuit (like a nice buttermilk one), but they're quick and easy to throw together if you have a biscuit craving like I did at 10 last night.
B E H O L D T H E F R A N K E N C A K E (Spiced carrot low carb mini loaves, spliced together from several recipes) Oh yeah they have to bake, that's why they look a bit wet! I did taste the batter. The batter tastes pretty damn good, imho.
Frankencake part 2: the bride of Frankenloaf Spoiler: Large image Courgette, lemon and poppyseed loaf. The flavour profile of this one is interesting. Not savoury, not quite sweet. It cut really nicely, though, even when hot, and was great with double cream. Saving this one under 'Breakfast Cakes' cause it's quite the hearty slice.
courgette lemon and poppyseed sounds pretty fantastic to me. Would you feel like passing over the recipe for the Bride of Frankenloaf because it sounds like my kind of flavouring.
Bride of Frankenloaf (gluten free and keto friendly) 300g courgette, grated finely 4 med-small eggs 3 tbsp natvia or equivalent sugar 1 level tsp vanilla paste 100g softened butter (I used salted and clarified, but just salted would be fine) 50g unsweetened desiccated coconut 20g poppy seed 20g golden linseed/flaxseed 2 tsp baking powder 2 tsp Sicilian lemon extract Dash of lime juice 100g almond meal 2 tbsp coconut flour Use a food processor. Whisk egg, sweetener, vanilla and fat. Add courgette, coconut and seeds. Blend. Add flavouring, baking powder, and almond flour and coconut flour until well combined. Spoon into lined loaf tin, bake at gas 4 for about an hour - you may need to cover the top for the first 30 mins to prevent scorching. It's quite a lot of fat with the butter, seeds and almond meal, because I'm on a high fat diet, so you could very likely dial the butter back to 75g or even 50g if you prefer less oil.
yesterday's leftover veggie fried rice + the sauce and chopped up leftover general tso's chicken + an egg cracked into the pan & scrambled with the rice = yum. it would be even better if i'd chopped up an onion but eh. too much effort.
Easy fish: I buy individually frozen fish filets (which the store calls tilapia loin, I don't know why). Put one filet on a baking sheet, spread with a little mayo (or Miracle Whip if you like that), sprinkle with salt, pepper, oregano and paprika, bake for 10-12 minutes. For easier cleanup, put the fish on a piece of aluminum foil; for variety, choose different spices. (I bet cajun would be good.) My Uncle Dolph had a little ChristCraft he sailed out of Freeport, N.Y., and when the bluefish were running he'd come back with a boatload of them. He filleted them at the dock, and this is how my mother fixed them (although she broiled them, and the toaster-oven works better for me because it doesn't set off the smoke alarm!)
The loin of a round fish, like a tilapia, is the meatiest portion cut from above the spine - the flesh of the lower half of the body is thinner, due to housing internal organs. It's considered a better cut because it's generally completely boneless and of a more uniform thickness, so cooks more evenly.
Do you have a diagram? Because these things fascinate me and fish cleaning/filleting videos are really soothing for some reason
Gonna make a kielbasa stew tomorrow in the slow cooker because I aint had it since I moved out of the parents' house a squillion years ago (my dad makes a mean one). Keeping it fairly basic- kielbasa, carrot, potato, cabbage, chicken broth and some herbs and pepper P: question, though- the recipe I'm using offers two options for the cook time, either high heat/less cooking time or low heat/more cooking time. Would you guys recommend one over the other for the quality of the dish? Either one works for me time-wise.
Owlet's tender ovenroasted potatoes (not speedy but tasty) You need: - enough potatoes to feed however many people you wanna feed - a red onion (optional but highly recommended) - some herbed or garlic butter - some water or chichen stock - the juice of half a lemon - 4-5 tbs heavy cream (again, optional but recommend) 1) preheat oven to 250°C/480F (or as high as your oven will go, but that's what I mathed this for) 2) grab a casserole dish and either brush it with oil, spray with cooking spray, or put in some oiled aluminium foil 3) peel your potatoes and chop them into roughly equal sized pieces and the spread them out in single layer in your casserole dish 4) peel and quarter your onion, then slice them not too thinnly, then scatter over the potatoes 5) plop the dish in the oven for 15 minutes 6) pop dish back out, flip your potatoes over, pop it back in for another 15 minutes (should show some browning round the edges by then) 7) pop it back out, cut the butter of your choice into chunks and scatter over it. Add your water/chicken stock (if you're using a salted butter, water is better. This is gon reduce), your lemon juice and drizzle in your cream. Liquid level should go about halfway up your potato chunks 8) pop back in for another 15 minutes or until sauce is reduce by at least half 9) pop it back out, plate the potatoes up, spoon your onion/sauce mixture over it and enjoy! I've been having this as a main but I'm sure it'd make great side dish, too
I MADE FAIL BREAD Too much liquid, I think, probably not enough bicarbonate, and my brain went *fart noise* halfway through the process and I added sunflower seeds instead of psyllium husk, like no, those are not the same thing AT ALL, they are not even in the region of similarity, what. I'm still going to eat it. Edit: having let it cool and got over my disappointment, it's actually a rather nice savoury scone. Not a bread, but tasty with butter. Some grated mozzarella and maybe a little Red Leicester would probably salvage this one. Hmm...
Yesterday I was feeling impulsive and as such made chocolate mousse. Without heavy cream because I didn't have any. The result is intensely chocolate but quite nice with milk.
