i never once in my life made potato salad, but potatos are life (my first year of uni was survived on mashed potatos and fishsticks) (to answer an older question, pizza hawaii is. the. best.) im partial to baking. most recent thing i made: cinnamon/poppy seed strudels ::D
sweet thanks! Considering I was in the Netherlands on holiday once and the language sounded pretty much as-different-as-Bavarian to my un-trained ears I am looking forward to it lmao.
these look sooo good. these got me thinking of pastries in general and i remembered the other day my sister was telling me this story about when she helped cater an international conference. her manager had bought them a few boxes of donuts to feed the morning crowd (with other assorted breakfast stuffs) and this english sounding dude walked up, took a bite out of a blueberry cake donut, and quietly said, "these pastries are disgusting". no one else took any donuts. she told her manager that people were complaining there were not enough breakfast foods and asked him if he could get some fruit or something. he bought more donuts.
That honestly sounds like a miscommunication. Your sister said there aren't enough breakfast foods, and meant there wasn't enough different types, and the manager thought she meant there wasn't enough of what they already had Still hilarious, tho
actually the work enviroment is super casual, her exact words were something like "joe can you buy more berries and fruit and shit? also a couple more bags of hashbrowns. also don't get anymore @#$!ing donuts." he probably just forgot or associated the wrong words with the wrong part of the sentence (e.g. dont get more fruit we are out of donuts). it was still pretty funny, especially considering the rest of the hell that was that particular job. i kind of don't wanna get off the food topic though
Who here has dietary restrictions and has to work around that in their cooking? I can't do gluten, which sucks because I love pies and bread. I've been trying to make my own wheat-free bread but without great success yet, but I have managed pie crusts.
i have a shellfish allergy, to the point of i have to be careful of foods fried in the same oil as shrimp or crab or stuff like that. it sucks because i love seafood sooo much. my sister has a gluten allergy too, we have actually found a cool baking mix. we've only tried baking desserts yet, but i think the bread would be good!
i haven't got any dietary restrictions, but for a while my so was on a restricted diet in the hopes of tamping down some unidentified seeming-allergen issues, so i have a lot of recipes bookmarked that don't include gluten (among other things). have you tried baked oatmeal? i did a coconut/lemon/raspberry one that everyone in the house liked.
I haven't done that. I do also need to restrict sugar so need to be careful on those things, but unsweetened fruit tends to be fine so long as I'm not eating tons of it.
then the baked oatmeal might actually work for you, because there's no sugar in the recipe i used except for what came from the fruits. if you like, when i get home i'll post a link.
Ahahaha, American supermarkets are SCARY, we probably have thirty types of bread. Not that most of them are actually different. EVERYTHING just has a ridiculous number of brands. I can get halfway decent bread, but you're probably right that German store-bought bread is better. American is designed mostly for shelflife, not for nutrition or taste.
i still thank whatever deity was responsible for making it possible to freeze bread. i was thankfully spared actual allergies (tough i cannot stand certain tastes and textures), but i learned to cook around lactose for my bff. it made me realize just how much milk and milk products i usually use in my cooking.
whaaaat we have like... 3-4 brands per product. 7 if it's a big supermarket....... gosh. okay no chocolate has like a bazillion different brands but that's because our chocolate is also kickass. I can't do lactose so I have to replace or take pills. Or cook with stuff that's naturally sans lactose (a surprising number of cheeses actually.) I have a BIG list of foods I am not supposed to eat/supposed to eat lots of for my chronic illness though. I am trying to incorporate those as much as I can but I'm lazy and even getting five handfuls of fruit and/or veggies in me each day is annoying enough mostly.
I'd like; thank you! Often, I find, American supermarkets give the illusion of choice without those choices often covering that wide a range. They're all going for the middle-of-the-road average consumer's desires.
I can't cook anything because I am still kicking this norovirus and I am radioactive. But I am might just say fuckit and cook those breasts in the fridge. Favorite dish I made was bison pot roast lord it was amazing
Bison pot roast sounds delicious. I should try that, if I can find a place nearby that sells big bits of bison. Probably is; this is Seattle, full of fancy butchershops for hipsters who aren't vegan.
*drools undignifiedly* I wanted to make a cheesecake for my birthday this last year, but I was scared off by the bit in The Joy of Cooking where it was like "even as many as 10 minutes of extra baking will not destroy the texture of the cake." :V Which is to say, tell me your secrets pretty please? *puppy dog eyes* I've only got a few recipes under my belt at this point, but I really like cooking when I've got the spoons and some company, so I'd love to acquire some more. Also, I got a book of the basic ratios for baking just about anything as a gift, which will doubtless be awesome when I get a chance to read it. re: bison. I've had pulled bison sandwiches (with cranberry slaw on croissant bread) before. They were excellent.
@Wiwaxia Oh, they're really simple! The Joy of Cooking is lying, in my experience. So my go-to right now because we don't have a pie tin or a springform pan is cheesecake bars in a 9x9 square pan - actually, here's the recipe for the strawberry nutella cheesecake bars I made recently: https://measuringisforjerks.wordpress.com/2015/02/24/strawberry-nutella-cheesecake/ Store-bought graham cracker crust also works: these sort of recipe proportions work in that size crust. I think for this I set the oven for 50 minutes, after which it automatically turned off, and let it cool in the oven for something like an hour. If you can time it so that you can turn the oven off when it's got ten-ish minutes of cooking to do and then let it cool that way, the top won't crack. It will, sometimes, if it cools too fast, and it's a little less creamy, but the only reason I can make cheesecake at all is because it's forgiving of my really haphazard approach to cooking. I'm gonna try lemon ginger cheesecake bars next, with some of the fresh ginger currently in my freezer, and I think also lemon blueberry cheesecake, see how bad I can fuck it up with adding extra liquid in fruit form.
Gluten free cheesecake is quite do-able too. Generally ground nuts, almond flour, rice flour and some binding agents for the crust. And sugar isn't necessary for the filling either.
