Kintsugi Kitchen

saffron?

 

looks kinda like safflower to me--an substitute for saffron

 

Yeah my guess was going to be saffron.

 

second the safflower. that amount of real saffron would be prohibitively expensive, and saffron is a lot thinner and fragile looking, too.

 

google says yes, looks like that’s safflower! thank you! now i just have to figure out what you do with that much safflower

 

dye rice really vibrantly yellow
alternatively, get into medieval cooking

 

It makes rice look real pretty! Also good with chicken or soups.

 

Try it as a tisane? Maybe as blend with lavender and chamomile.

 

gonna make something Indian for dinner tonight so i can do the Fancy Rice

 

I made cookies again!! same recipe as last time, but I halved the amounts to make exactly 24 small cookies. (there was a bit of dough leftover which I just ate.) they didn't come out quite as big as before, and they're muuuuch softer and chewier!

I actually fucked up and did third-cups of white+brown sugar rather than quarter-cups, but luckily it doesn't seem to have ruined the cookies, so that's good

 

depends what you mean by 'perfect-looking'--I think they could look a lot better...but I don't have any secrets, I think; all I did was follow the recipe

 

ahh thanks......I didn't really do much special I think, I just tried to make sure all the dough balls were the same size + shape, and evenly spaced them out on the trays

this particularly recipe has the dough balls frozen before being put in the oven and baked at a low temperature, and the recipe makes a very soft dough for cookies that more spread out than rise when baked, so those might also be factors

 

I know that a common trick for getting even-sized cookies is to use a sorbet scoop to portion them off

 

ah, I don't use any scoop or anything. I just use my hands to shape the dough balls, and just eye the size+shape to make sure they're all roughly the same

my hands get covered in cookie dough that way though...it's very hard to resist eating off :p

 

in other news, I baked blueberry muffins yesterday!

 

Forgot to say, but made carrot cake + carott cake muffins yesterday! Sadly they refused to come out of their fancy mold in one piece.

 

Made brownies and two dozen chocolate chip cookies today for Easter dessert with friend's family tomorrow! I have extra cookie dough too, but am outa steam to bake them off tonight.

 

Tonight's dinner is: amasu-zuke & venison summer sausage (not pictured: Irish lager heck ye)



I made the amasu-zuke following this recipe, with the suggested substitution of crisp apples for the nashi (my store had honeycrisps so that's what I got) & without the hot pepper, bc we don't have any in the house bc I'm a spice wimp.