My sib wanted to experiment with making candied orange peel, and so we ended up with a lot of orange syrup as a byproduct. I'm trying a splash of it right now as the sweetener in my coffee (along with my usual splash of half and half) and it's AMAZING.
I am trying the Hostess limited edition dark chocolate raspberry Cupcakes tonight and i will let you guys know if they are worth it. I'm helping. They also had a similar flavor for the little donettes but i hate donettes. dry cakey bitches. Edit: a report: the cake was fine, i didnt eat a regular chocolate cupcake next to a 'dark' chocolate one to judge the difference, but cake is cake to me when it comes to Hostess. the raspberry was more of a fragrance than a taste, sadly. You smell it but can't really taste it. The icing in the middle is pink and might be less sweet than normal? not sour at all though, or fruity. They are pretty though? The swirly icing on top is dark pink. I will buy them instead of the normal cupcake for aesthetic reasons. edit 2: i ate just the icing out of the second one and it's like someone mixed one teaspoon of raspberry jelly into 3 or 4 cups of icing. it's meant to give you the raspberry flavor but you get just an idea of it before the icing takes over, and if you held your nose and ate i dont think you'd notice it at all. Eat this if you want a slightly less sweet chocolate Cupcake.
found a recipe in a webcomic's comment section, wanted to save it/share it. i dont like avocado very much but i might change the sauce for something else
i made homemade saurkraut recently! it's a tradition from my german side of the family, my grandpa used to make it a lot. but just recently i was craving it and asked my mom to teach me how. and it turns out it's super easy! basically: 1. shred cabbage 2. toss with salt & pack in a jar 3. wait 2 weeks. before: (1 whole cabbage in a 2-qt jar) after: (re-packed into a 1-qt jar) ok, there's a bit more too it than that-- after packing it with salt, let it sit overnight, and the cabbage will release water. this is actually when i took that first picture, you can see there's liquid up to the top of the cabbage. and after tamping it down some, there was almost an inch of juice on top. you need to keep the liquid covering the cabbage for it to safely ferment, so if you don't get enough liquid just out of the salt and cabbage, add some salt water to keep it covered. and the cabbage WILL try and float up. the recipe my mom has actually calls for using a small plate and a weight to keep the cabbage pressed down, but after messing with that for a week and finding the cabbage still floating up around the edges, i just went ahead and added another half cup or so of salt water. also, cover it loosely while it's fermenting-- i had a couple coffee filters on top of the jar, held on with the jar ring, but a teatowel or something would also work. then, after 2 weeks, put a real lid on and pop it in the fridge. delicious crispy tart salty cabbagey goodness!
i made cheese buldak and it came out from under the broiler SO sexy i use maangchi's recipe but if you have a lower spice tolerance, definitely cut down how much spice you use. i used about a tablespoon of gochugaru and two tablespoons of gochujang for this, and i would honestly make it a little hotter next time, but the 1/2 cup of gochugaru that the recipe calls for would knock me on my ass. if you don't like spicy at all, this recipe is also delicious without any hot peppers at all (i make it without gochujang and gochugaru when i'm cooking with my mom, and she likes it a lot!). fish sauce is a good addition as well if you like salt!
Oh man that looks so good! Ive been wanting to try that recipe for a while so the spice info is very useful, thank you for sharing :)
this is probably obvious but mix pesto with your mayo and put it on a sandwich, it is delicious. i realize that just makes it an herb aoli, but it is a yummy easy thing to do. i like having pesto in the house.
Does anyone know what vegan cream refers to? I heard someone mention it offhand in a thread about recipes (on Facebook, not here) as though people were supposed to know what that meant XD I thought the closest there was was coconut milk? They mentioned soy milk as a substitute. Is it a product like vegan cheese, a branding thing? I've never heard of "cream" being referred to as a vegan product, only ways to get other food to mimic the properties.
It's indeed some sort if plantbased cream replacement. I've seen soy and oats used as a base, for example.
I don't know about commercial products, but the vegan cafe I used to work at made sour cream out of cashews, oils, vinegar and seasoning, so I assume commercial vegan cream is probably plant milk emulsified with oils.
also, coconut cream is different from coconut milk! it usually comes in a can rather than a carton, and is a lot thicker. i often see it in the asian food section at the grocery store, it’s a component of lots of kormas and stuff like that.
That's what I meant lol I forgot you can buy the milk in a carton. I assumed you would water it down if you wanted milk I'm new to that world, I just drink my soy or rice milk cause I'm slightly lactose intolerant.
we made hamantaschen for purim! i'd never actually made them before (i've only ever eaten other people's lol), but they came out really well! our roommate has a dairy allergy and (i thought, there was a miscommunication) an egg allergy, so i used tori avey's dairy free hamantaschen recipe and then substituted applesauce+water for the eggs normally, the ratio is about 1/4 applesauce per 1 egg, but because the dairy free recipe was both really dry and not sticking together properly, i decide to double the amount of applesauce (so 1/2 c per egg substituted, or 1 whole cup in the recipe called for) and then i used about a 1/3 c of water too. ours took about the full 25 mins in the oven. we mostly used a variety of fruit jams for the fillings (strawberry, blueberry, apple butter, and lemon curd) and i got nutella because chocolate for me. lemon curd has so far been the agreed favorite. kintsugi isn't letting me upload pictures from my phone atm and i'm at work, but i will come back and edit a pic in of the final product when i get home in about 8 hours!
I'm planning on making quesadillas next week for a dinner with a friend. What are good accompaniments for quesadillas? I was thinking of guacamole and salsa, does it need anything else?
I made homemade tomato sauce this morning! It wound up more of a chutney, buts it's smoky and spicy and delicious and 10/10 would make again if I ever get through the massive jar I made. Basically, I had some so-called fresh tomatoes that were too soft to eat raw because of Bad Texture, and some dried sun-dried tomato flakes I wasn't really using anyway, so I tossed them in the deep sautéing pan with garlic, ginger, red onion, white wine vinegar, a little chilli powder and some dried herb mix, and boiled it all down for half an hour. Also I finally made some bread rolls that don't suck as food and are better as projectile weapons! I stumbled onto the hack of putting the dough in the airing cupboard to rise, and the warmth in there really makes the yeast Y E E T XD The resulting bread is somewhere between ciabatta and tiger bread in texture, but like I said, leaps and bounds better than previous attempts :D
This might sound gross but I've been staring in fear and awe at salmon stuffed green olives (brand Loreto, in a can) for the longest time and I've finally tried them. They kinda taste the way smoked oysters smell. Plus the briney taste of olives. Not bad tbh. Now someone dare me to try the sardine stuffed ones lol There are also lemon stuffed ones and while they sound delicious, i am particular about how my fruit and veg look. Is it too pithy? Is it just Weird? If it was lemon flavored it'd be fine, but I am a baby haha.
