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Just cooked a roast duck after marinating it in an asian five spice powder for a few hours. Turned out amazing. Not spicy but went extremely well with the fattiness of the meat. Also saved the carcass for making duck broth for a soup base. Given how rich duck is I might use it for a vegetable soup - add a nice amount of flavor and richness to it without having to add any meat. Should be nice when the cold weather finally starts kicking in
 
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First time making a pizza from scratch. Got super into making the dough as thin as possible but it still fluffed up more than I wanted in the oven. Any tips on getting a reeeeeally thin one to stay thin and just bubble occasionally?
Knead it by hand at the outset if you don't have a stand mixer, and keep it up until if you dangle the dough over your fingers, it will stretch out until it is translucent. Then put it in the fridge and do a slow rise. I find the best results start at about three days in.

You can actually let this go a week or more and it starts developing a sourdough flavor. I usually make the first pizza about three days in and save the last for breadsticks.

I usually make a batch that makes four crusts, and separate them out into oiled bowls and roll the balls around in the oil until they're covered, then cover with cellophane in direct contact with the dough. Don't punch it down or mess with it, just take it out and let gravity do the work, if you just hang it and let it stretch itself out, while spinning it around a bit, it will end up thin.

I think unless you have an actual pizza oven that can do it really quickly, it still tends to puff up a bit and that's unavoidable.

Still that's a nice first effort and better than my first.

Also the longer I plan on rising, the less yeast I use. I use as little as a quarter teaspoonful for really long rises. If you don't want to wait several days and just do it for a day, I'd use more yeast, more like a teaspoon. Someone might have better, more knowledgeable opinions on that than I do.
 
Currently boiling some hard boiled eggs to have for the week. I think if I make an egg salad sandwich I will try unflavored greek yogurt instead of mayo to make it a bit healthier and maybe a bit of curry powder.
try Japanese mayo sometime too. It's not exactly healthier than regular mayo, but it's great in egg salad (or any picnic salad)
 
This dish
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It might look bad but it was great.
It's a meat stew using leaf powder and olive oil.
I do it a bit differently than how it's usualy done.
A great way to mix things up by having a non tomato based stew
 
Just cooked a roast duck after marinating it in an asian five spice powder for a few hours. Turned out amazing. Not spicy but went extremely well with the fattiness of the meat. Also saved the carcass for making duck broth for a soup base. Given how rich duck is I might use it for a vegetable soup - add a nice amount of flavor and richness to it without having to add any meat. Should be nice when the cold weather finally starts kicking in
Get some wonton skins and fill with remaining duck meat, garlic, ginger, spices, small amount of ground pork, seasoned with oyster sauce, and spring onions (cook it all in a pan and then cool it down before making the wontons). Put them in your soup 5 mins before eating for ultra delicious. I make a bunch of them and freeze them, you can cook any frozen extra like gyoza.

Edit: @JamalActimel what is "leaf powder"?
 
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It probably tastes pretty good though judging from previous things that looked like some weird combo of diarrhea and vomit. I bet it would be great combined with some kind of flat bread.
 
Because I hate myself, and my co-worker who is a spice partner dared me too, I just made this...
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First bite was gross. I added some sharp cheddar, parm, and leftover bbq chicken. Then it actually was pretty decent. The colour was horrific, and I'm worried for my bowel movements tomorrow.
 
Because I hate myself, and my co-worker who is a spice partner dared me too, I just made this...
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First bite was gross. I added some sharp cheddar, parm, and leftover bbq chicken. Then it actually was pretty decent. The colour was horrific, and I'm worried for my bowel movements tomorrow.
I actually really like the cheetos mac but don't eat them often because it barely counts as edible food. The Jalapeño is better than the fire, and original is the best with some extra cheddar and milk.
 
I made three pots of chili to bring to work and it turned out pretty good. I used three different meats (ground beef, pork chorizo, carne asada) and one with Beyond Beef for the vegan/vegetarian types. One batch had a whole jar of habaneros and a heap of ghost pepper chili powder for those with sadomasochistic tendencies.
 
I made some creamy skillet gnocchi tonight. Took some tomato sauce, some garlic, white wine, garlic, parmesan, and basil, and let it simmer for a bit. After that, I added boiled gnocchi and heavy cream, mixed that all up, put some Mozzarella on top and threw it in the oven on 400 for about 10 minutes. It was like eating a fancy tomato soup with tasty gnocchi and cheese. Best of all, it took maybe 30 minutes overall with prep, so it's an easy comfort food for nights where I might not be feeling like making a more intensive meal.

Speaking of intensive, tomorrow night is Bulgogi beef with white rice and Korean cheesey corn. Gonna be my first time doing anything Korean, so I'm hoping it turns out alright.
 
lots of beans and cornbread in the instant pot (beans in the IP, cornbread in the oven). Still trying to find that perfect balance of seasoning, sausage, beans, onions, garlic, and water. So far I think I have a good recipe down but still tweaking it to get it perfect.
1 lb. dry pinto beans
1 lb. sausage, sliced into 1/2'' cylinder slices
1 sweet onion fine dice
2-4 cloves garlic fine dice
3 tbsp. pinto bean seasoning or equivalent spice mix
1 tbsp. ham base or ham better than bouillon paste
5 cups water
Sauté on normal setting for ten minutes the onion, garlic, sausage in a small amount of bacon fat or other fat. Sort and rinse your beans. Add beans to pot. add the seasoning, ham bouillon, water. stir until well combined. Pro tip: Microwave one cup of water until hot, stir to dissolve bouillon paste.
Pressure cook on high for one hour (this can probably be reduced to about forty five minutes but I haven't tried yet). Allow beans to natural release pressure for thirty minutes to prevent splatter in your kitchen. If you need those beans ASAP it should be fine to quick release, but be careful.
Serve with some cornbread and you've got a delicious, nutritious, cheap dinner. This makes about six servings.
 
When I fry up fish, I usually make tartar sauce. I've heard of some people using cocktail sauce. Now, I love cocktail sauce for shrimp, but never tried it with fish. Anyone ever use cocktail sauce for fried fish? How is it?
 
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I got some of those long pumpkins from my grandma. Which is good by itself, sure, but also... I made some pumpkin pasta. Has fried bacon, spices, onion+garlic, some cayenne and mozzarella.
My dudes, it turned out great. The sweet pumpkin works so well with salty stuff and basil and cayenne and such. To me this is essential autumn/winter food stuff.
Could you post a recipe please? Curious about trying this.
 
When I fry up fish, I usually make tartar sauce. I've heard of some people using cocktail sauce. Now, I love cocktail sauce for shrimp, but never tried it with fish. Anyone ever use cocktail sauce for fried fish? How is it?
I always use cocktail sauce for fish, tartar sauce makes me sick. Tomato-based sauces, especially when fresh, do a great job of overpowering overly-strong flavors in general, but with fish in particular I can eat just about any shitty sacalait my mates catch.
 
I always use cocktail sauce for fish, tartar sauce makes me sick. Tomato-based sauces, especially when fresh, do a great job of overpowering overly-strong flavors in general, but with fish in particular I can eat just about any shitty sacalait my mates catch.
Guess I will have to give it a try next time I make it. It's pretty easy to make, even easier than tartar sauce, so worth a shot either way
 
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