Kintsugi Kitchen

Discussion in 'Make It So' started by jacktrash, May 19, 2015.

  1. Astrodynamicist

    Astrodynamicist Adequate Potato Goblin

    Thanks for sharing, this has become my new favorite breakfast!
     
    • Agree x 1
  2. Emma

    Emma Your resident resident

    Finally tried this, it was very good. Only thing is: how do you keep the chocolate chips from burning when you put them in the pancake? For me this was mostly a problem after flipping...
     
  3. TwoBrokenMirrors

    TwoBrokenMirrors Succulent Vex Belly

    ...unfortunately I don't think I consider that a problem in my own pancake-making, lmao, so I have no ready answer. I've never had a problem with the chocolate tasting burnt, so I don't think I even noticed that maybe-probably the choc chips were burning. Maybe a lower heat? I'm sorry.

    ETA: very glad the pancake recipe suited you otherwise though!
     
  4. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    Banana peanut-butter chocolate brownies, no egg, no fat, no flour

    IMG-20200427-WA0002.jpg
     
    • Winner x 7
    • Like x 1
  5. Key

    Key never make a triangle

    Ooo do you have a recipe for that?
     
  6. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    4 large ripe bananas, mashed
    1 cup smooth peanut butter
    1/2 cup unsweetened cocoa powder
    1/4 cup soft brown caster sugar (can add more to taste, our bananas were very ripe so little sweetener needed)
    1.5 tsp vanilla paste
    Couple pinches sea salt
    Splash of milk/cream to loosen mix if needed

    50g dark chocolate chips optional

    Mix everything well until combined, I used my Kenwood and K-beater attachment. Taste test it, since there's no raw ingredients, and stir in any extras like more sugar or add-ins.

    Dust 8x8 pan with cocoa powder and spread mix evenly, bake for 22-25 mins at 180, the mix should shrink slightly from edges.
     
    Last edited: Apr 28, 2020
    • Winner x 3
    • Useful x 1
  7. rats

    rats 21 Bright Forge Shatters The Void

    holy shit this is genius
     
    • Agree x 1
  8. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    Made the creamy tomato risotto as per the recipe from @Emma

    It's very good and easy and def going into the regular rotation! Especially considering that i've never made risotto before.
     
    • Winner x 2
  9. aetherGeologist

    aetherGeologist Well-Known Member

    3BE0FFC5-6C37-4E04-877C-F112BDF13A1B.jpeg
    focaccia!
     
    • Winner x 12
  10. vuatson

    vuatson [delurks]

    peanut butter banana smoothie!!

    1 banana. bonus: frozen banana
    couple big spoonfuls of peanut butter, ideally the kind that's just peanuts and salt
    spoonful of honey
    some cinnamon
    some vanilla
    like 6 ice cubes
    optional but recommended: couple spoonfuls of cocoa powder
    handful of oats if you're into that which I am
    enough milk to make it blendable

    put in blender, blenderize, taste and add more of things if it needs them. it's like a milkshake but for breakfast. delicious
     
    • Winner x 2
  11. hyrax

    hyrax we'll ride 'till the planets collide

    KICKS IN THE DOOR TO HOLLER ABOUT SHRUB

    my friend introduced me to shrub (the nonalcoholic drink) and i've fallen absolutely in love! you mix fruit and sugar and a pinch of salt and let it sit overnight, while the sugar slowly draws the liquid out of the fruit and turns into a syrup. then you add vinegar, mix it up, and let it sit overnight again to let the vinegar's astringency mellow out. then strain the fruit out (or leave it in, to let even more flavor develop!) and combine the shrub with water in about a 1-to-3 or 1-to-4 ratio for a lovely sweet and tart summery beverage. it reminds me of lemonade; a completely different flavor palate, but that's the level of tart-sweet-fruity it's got.

    this is the basic recipe i'm using: https://www.bonappetit.com/story/spring-in-a-bottle although i usually double it, because as written you get about a pint of concentrate, and 48 hours feels like a long time to wait for 4 to 6 glasses of juice. a double recipe fits just about perfectly in a 2-qt jar and makes about one quart of shrub. so far i have tried: rhubarb, rhubarb and apple, rhubarb and strawberry, strawberry and apple, strawberry and basil, and ginger peach. i've also experimented with vinegars; apple cider vinegar will definitely bring an appley flavor, white wine or red wine vinegar has a more berry-ish flavor that lets the fruit dominate, and white balsamic keeps it oakiness but is otherwise really mellow. (i also experimented with white vs. brown sugar, but didn't really notice a difference in flavor. maybe a dark brown sugar? i bet that molasses-y flavor would be really good with a rhubarb apple.) i usually mix it with plain chilled water, but i have also used sparkling water, and i made a cocktail the other night with white wine and fizzy water and a little rhubarb apple shrub that was divine.

    and you know it's just dang FUN to watch it develop!

    a plain rhubarb shrub, just after packing:
    IMG_1241.jpg

    2 hours later, now half full of liquid:
    IMG_1246.jpg

    the next day, even more liquid and sugar all dissolved:
    IMG_1250.JPG

    after adding vinegar:
    IMG_1252.JPG

    the strained concentrate, less a couple glasses that i had already drunk by the time i strained it out:
    IMG_1255.JPG


    SHRUB Y'ALL
     
    • Winner x 5
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  12. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    Keto fried chicken goujons with a tomato and cucumber raita

    IMG_20200616_172235.jpg
     
    • Winner x 8
  13. vuatson

    vuatson [delurks]

    I need to improve the variety of my salad life. does anyone have good salad formulas to share that aren’t the basic oil+vinegar+veg or iceberg and ranch?
     
    • Agree x 1
  14. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    i like lamb's lettuce + onion (or better: shallot), tomato with balsamic dressing, would that be a variety you've not had yet?
    (i've also turned broccoli stems into salads very successfully, you just gotta peel off the fibrous outside layer)
     
    • Like x 1
  15. vuatson

    vuatson [delurks]

    that is indeed something I haven’t tried, it sounds good! I kind of want some stuff with more protein though, for full salad meals.
     
  16. LadyNighteyes

    LadyNighteyes Wicked Witch of the Radiant Historia Fandom

    Tabbouleh is the best salad, if you've got access to a food processor. You can make it with grains other than wheat, too. (Recipe picked at random from ones that looked like they had enough parsley, have not tested it specifically.)

    On the "more protein" front, one of my "I need to put a vegetable in my face" staples this year has been dicing cucumber, red or green onion, and tomato and throwing it in a bowl with canned garbanzo beans, feta cheese, plus vinegar, oil, lemon juice, and oregano.
     
    • Useful x 2
    • Agree x 1
  17. artistformerlyknownasdave

    artistformerlyknownasdave revenge of ricky schrödinger

    romaine, spinach, shredded mozzarella cheese, hard boiled egg, red onion, tomato, cucumber, carrot, croutons, salt and pepper

    no dressing bc i’m picky but that’s what i have when i want a salad w more protein
     
    • Useful x 1
  18. latitans

    latitans zounds, scoob

    i eat greek salads all the time--chopped cucumbers, chopped green peppers, red onion slices, halved grape tomatoes, olive oil, lemon juice, and dried oregano

    for a more protein-y option, i like kale and caesar dressing topped with roasted chickpeas (salt, pep, olive oil, little bit of garlic powder) and a bit of parmesan
     
    • Useful x 1
  19. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    If you're looking for more protein, a can of salmon (or other fish-thing of your choice) does go pretty well in salads too, plus all the other options people brought up.
     
    • Agree x 1
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  20. vuatson

    vuatson [delurks]

    those all sound delicious, apparently I need to explore the world of chickpeas in salad
     
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