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Old 07.18.2019, 08:09 AM   #1541
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pookie’s famous flatbreads


ADAPTED RECIPE:
Heat up 12oz water to 115F, mix 1 tablespon sugar, add 1 packet of dry yeast (2-1/2 tsp)

While it proofs:
Mix 500g bread flour with 1-1/2 tsp salt

Pour in water, mix
(gunna try without oil, otherwise 2tbsp)

knead for 10'

Rest 1h, punch down, cut into 8, roll, grill

ORIGINAL RECIPE W/ NOTES

1 sachet dried yeast [2.25 tsp], 450g [500 works better] bread flour, 1 tbsp sugar, 1-1/2 teaspoon salt, 350ml [12 oz] hand hot water, 2 tbsp olive oil. Mix together, knead for 10 minutes, rest for 1 hour, punch down, divide into 6-8 pieces. Roll out as flat as you can and fry on yr griddle in OLIVE OIL for the tastiest flatbread.
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Old 08.31.2019, 11:36 AM   #1542
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I made mussels for the first time myself yesterday. It's extremely yummy and so easy! Take 1kg of mussels per person, and change the amount for other ingredients accordingly

For wine I selected an Austrian, Gruener Veltiner
Apologies for European sizes

According to the recipe the cooking time is 15 minutes, but that was at least for me way too long. A litthe over 5 minutes was all it took.
And don't gorget to wash the mussels with cold water before cooking, if necessary (package should say so). And don't cook the ones that are already open


Quote:
Mussels with roquefort

4 people 20 min

Ingredients

3 kg of fresh mussels
2 shallots, shredded
400 g roquefort (200 g crumbled + 200 g in 4 slices)
300 g of crème fraiche
200 ml of dry white wine

Prepare

Pour the mussels in a large frying pan. Add the shallots, the crumbled roquefort and the crème fraîche. Pour the white wine over it.

Cover the pan for 15 minutes on a low heat. Shake the mussels halfway through the preparation time. The mussels are ready when they are all open. Shake them again. Place a slice of roquefort on each portion.

Serve the mussels with fries. [and/or baguette]


this recipe comes from a cookbook by Léon de Bruxelles which is a chain of restaurants in France. I ate there a couple of times, and every time at the same restaurant their mussels were heavily overcooked. I'm a better cook than their cook(s)
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Old 08.31.2019, 12:50 PM   #1543
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Quote:
Originally Posted by _tunic_
I made mussels for the first time myself yesterday. It's extremely yummy and so easy! Take 1kg of mussels per person, and change the amount for other ingredients accordingly

For wine I selected an Austrian, Gruener Veltiner
Apologies for European sizes

According to the recipe the cooking time is 15 minutes, but that was at least for me way too long. A litthe over 5 minutes was all it took.
And don't gorget to wash the mussels with cold water before cooking, if necessary (package should say so). And don't cook the ones that are already open




this recipe comes from a cookbook by Léon de Bruxelles which is a chain of restaurants in France. I ate there a couple of times, and every time at the same restaurant their mussels were heavily overcooked. I'm a better cook than their cook(s)


haaahaaahaaaahaaaaa!

yeah, 15 min is way toooo fucking long

maybe they’re trying to reduce the liquid but that long it’s gonna be murder on the mussels

for me, just 3 min ftw, but i cook them in a steamer basket. could make sauce separately i suppose
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Old 08.31.2019, 01:13 PM   #1544
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mussels are the best pollution filters in the ocean. If anything is bad where they are, it's in them.
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Old 08.31.2019, 01:25 PM   #1545
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Quote:
Originally Posted by ilduclo
mussels are the best pollution filters in the ocean. If anything is bad where they are, it's in them.
ah! that’s where their great flavor comes from

but seriously most mussels are farmed in clean and safe and ecologically positive conditions
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Old 11.02.2019, 01:27 PM   #1546
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Had a late breakfast. Some eggs, some queso fresco, some serranos to go with the eggs....a few sweet peppers too...and some mandarins.....


oh yeah...and tortillas.
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Old 11.02.2019, 02:08 PM   #1547
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sounds fantastic

now go earn yr carbs
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Old 11.17.2019, 09:32 PM   #1548
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Sweet peppers stuffed with boudain
 
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Old 11.19.2019, 05:52 PM   #1549
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Since I fucked up and didn't bring a lunch to school today - not much
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Old 11.19.2019, 06:40 PM   #1550
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Quote:
Originally Posted by choc e-Claire
Since I fucked up and didn't bring a lunch to school today - not much
you could eat poetry like mark strand
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Old 11.22.2019, 11:19 AM   #1551
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I discovered something new, it's called Burrata and it's delicious. It looks like mozzarella, and it is the same on the outside, but it's filled with cream on the inside.


Here's the recipe I made (it's for 2 persons):


Ravioli with tomato, eggplant and burrata


Ingredients:
  • 1 eggplant
  • 2 tbsp traditional olive oil
  • 190 g of tastytom vine tomatoes [these are small,and sweet tasting]
  • 250 g chilled ravioli with burrata and tomato [ready made fresh ravioli, you could pick probably any other type if you don't have this flavour. You could even make this recipe with regular pasta probably]
  • 125 g buffalo burrata
  • 70 g Parma ham [I used coburger ham because my small supermarket doesn't have Parmaham]
  • 7½ g of fresh basil
  • 1 tbsp capers [I used roasted pine nuts, because I don''t like capers]
Kitchen stuff
  • coarse grater
Prepare
  1. Roast the pine nuts in a frying pan without oil (or a tiny drop of sesame oil)
  2. Cut the eggplant into 1 cm cubes. Heat the oil in a wok and stir-fry the eggplant for 10 minutes over medium heat. Meanwhile, halve the tomatoes and grate them on the cutting edge on a coarse grater. You then only have the skin, that is not used.
  3. Cook the pasta according to the instructions on the package. Halve the burrata and cut the ham and only the basil leaves into strips.
  4. Remove the wok from the heat and mix the grated tomato, ham, basil and capers (or the roasted pine nuts) into the eggplant. Divide the lukewarm pasta on the plates and put the sauce on it. Put half a burrata on each plate. Sprinkle generously with freshly ground pepper.
Super simple & quick recipe, even I couldn't ruin it. I will definitely make it again!
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Old 11.22.2019, 11:51 AM   #1552
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^^ nice to see people getting into cooking

i spatchcocked and roasted a chicken last night

there was a lot of smoke and it burned my eyes

(came out tasty though. but 450F was too high. i had to chop and recook)

martha was asking for 500. wtf.

https://www.marthastewart.com/922339...icken-potatoes

go for 400. 350, even. easy does it.

ps- i should have read the comments. another rawbird mentioned there.
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Old 11.22.2019, 12:38 PM   #1553
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chile verde with homemade sauce, braised pork tenderloin, baby spinach salad with pine nuts and fresh local pears
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Old 11.23.2019, 04:56 PM   #1554
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Homemade (the meal, not the noodles), makeshift quasi-Chow Mein with garlic, garlic shrub, onion and an evenly spread helping of Yakitori and Black Bean paste as well as a pinch of lemongrass powder. Decided to go for broader, tagliatelle-sized taiwanese noodles for this endeavor.

 
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Old 11.23.2019, 06:08 PM   #1555
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Quote:
Originally Posted by Antagon
Homemade (the meal, not the noodles), makeshift quasi-Chow Mein with garlic, garlic shrub, onion and an evenly spread helping of Yakitori and Black Bean paste as well as a pinch of lemongrass powder. Decided to go for broader, tagliatelle-sized taiwanese noodles for this endeavor.

 
looks like it tastes like a good wok hei, even though i assume there was no actual wok (was there?)

--

my focaccia glued itself to the pan btw. the first time i made one that did not happen, but this was an aluminum pan which might have had something to do with the bad results.

it also came out cakey. thinking the neapolitan flour is not suited to this altitude. i don't know. i'm not much of a baker. but it tastes okay.
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