What Have You Cooked Recently?

teriyakiburns said:
What yeast did you use? My brother made mead once, using bread yeast, because it was all he had available at the time, and the waste honey from a dozen hive's my aunt's old rough and tumble used to keep. I'm told champagne yeast is far better. The end result was definitely "get drunk and fight" booze, but it wasn't awful going down.
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I just used normal yeast I guess. I have a jar in the cupboard for when I make pizza.

I will have to look up how to get my filthy mitts on some better yeast I guess. I do want to try making the mead again.
 
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Oh man I made these habenero hot wings from frozen and just cooked a little bit of mango habenero sauce on each side 5 minutes each and holy jesus fucking shitballs it was WAY too spicy. I like spicy food, but man this shit was like burning-your-mouth-off hot. I'm in the process of making some more right now, this time I'm going to dilute the unholy abomination by 50% with some barbeque sauce and hopefully it'll be a bit more manageable.

I still ate all of it but man was it painful. It was delicious though.
 
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Family's going home tomorrow, so I made lemon bars for dessert to go with dinner. Turned out well, didn't need the extra powdered sugar on top.
The Repeated Meme said:
Oh man I made these habenero hot wings from frozen and just cooked a little bit of mango habenero sauce on each side 5 minutes each and holy jesus fucking shitballs it was WAY too spicy. I like spicy food, but man this shit was like burning-your-mouth-off hot. I'm in the process of making some more right now, this time I'm going to dilute the unholy abomination by 50% with some barbeque sauce and hopefully it'll be a bit more manageable.

I still ate all of it but man was it painful. It was delicious though.
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The very first thing I tried to cook was a spicy dish I cannot remember the name of for my dad for Father's Day. I accidentally put in something like ten times the amount of spice the recipe called for, and it turned out so spicy literally only he could eat it. He did tell me it was delicious afterwards, though I don't know if he was being nice to me.
 
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M3xus said:
Family's going home tomorrow, so I made lemon bars for dessert to go with dinner. Turned out well, didn't need the extra powdered sugar on top.

The very first thing I tried to cook was a spicy dish I cannot remember the name of for my dad for Father's Day. I accidentally put in something like ten times the amount of spice the recipe called for, and it turned out so spicy literally only he could eat it. He did tell me it was delicious afterwards, though I don't know if he was being nice to me.
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I made some more, this time diluted with bbq sauce and it was WAY better. Definitely on the higher end of medium hot but still really good.
 
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Sweeter and Savoury said:
I just used normal yeast I guess. I have a jar in the cupboard for when I make pizza.

I will have to look up how to get my filthy mitts on some better yeast I guess. I do want to try making the mead again.
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The type of yeast you use will greatly affect how alcoholic the resulting brew can be. Regardless of the type of yeast, it will convert sugar into alcohol, until it either runs out of sugar, or dies due to the alcohol. Ordinary yeast can tolerate around 8% ABV before it dies off. Yeast used in winemaking has been cultivated to tolerate a significantly higher alcohol concentration, like 14% ABV.

The sweetness of your brew will basically depend on how much sugar is left when the alcohol concentration kills the yeast. If there's not enough sugar, the yeast will convert all of it into alcohol. If there's excess sugar, the yeast will eventually die and there will be sugar left over in the mead.
 
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Kosher Salt said:
The type of yeast you use will greatly affect how alcoholic the resulting brew can be. Regardless of the type of yeast, it will convert sugar into alcohol, until it either runs out of sugar, or dies due to the alcohol. Ordinary yeast can tolerate around 8% ABV before it dies off. Yeast used in winemaking has been cultivated to tolerate a significantly higher alcohol concentration, like 14% ABV.

The sweetness of your brew will basically depend on how much sugar is left when the alcohol concentration kills the yeast. If there's not enough sugar, the yeast will convert all of it into alcohol. If there's excess sugar, the yeast will eventually die and there will be sugar left over in the mead.
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A good habit to form is, once airlock activity stops, take a gravity reading then let it sit another week and take another reading, This can help determine if fermentation is done, slow or stalled. It should also be noted that you can add more sweetness after fermentation by adding more sugar/honey/etc. However you will probably want to pasteurize your mead to prevent restarting fermentation.
 
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I baked a cake for Easter, it’s a 3 layer white chocolate cake with a raspberry filling and white chocolate ganache.

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I had originally planned to tint the ganache pastel pink but realized that the red food coloring I have contains too much brown so I had to improvise.

The bird’s nest is made out of phyllo pastry that I cut into strips. The flowers are fondant, I had a couple of molds and I made the roses by hand.

I hope that everyone is having a good Easter :)
 
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Sweeter and Savoury said:
I just used normal yeast I guess. I have a jar in the cupboard for when I make pizza.

I will have to look up how to get my filthy mitts on some better yeast I guess. I do want to try making the mead again.
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I recommend Lalvlin EC-1118 (Is a beast, will ferment anything and will go high like 16-18%+ high if you let it) or Lalvin 71B (this will be a bit more fruity, still a beast, but more sensitive).
Both can be had on amazon or probably your local brew shop. Any wine or Champaign yeast should work fine though.

If you don't own one yet, I recommend getting a hydrometer. You take an initial density reading and an end density reading to get your final ABV.

edit, there is a homebrew thread as well.
 
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Was feeling nostalgic so wanted a pot roast with root veggies. On a whim I threw in a can of chopped tomatoes and some puree and wine in lieu of the stock and it worked a treat.

Meat was lovely, overcooked it a bit I think though. Veggies were gorgeous cooked in the wine and tomato and rather than gravy was left with a lovely deep Ragu/paste kind of stuff. Cut it with a little more wine and balsamic at the end.
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That was last week, found the post sitting in the thread must never have posted it

Anyway, Easter today so doing lamb. I hate carving off the bone so decided to bone it. Surprisingly easy.

I'll post a update when it's done 😘



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Friday, I made rib tips which I rubbed in a angry red oil/five spice/extra sichuan peppercorn mixture. NGL I had two drinks that day so I can't remember exactly what I put in there, but my husband was raving about it so I'm going to have to think on it a bit more so I can replicate it soon.
Yesterday, we had company over and my husband wanted to grill for them, so he made vegetable skewers, chicken skewers, and one steak. Next time, said friends will be bringing some beef from the half cow they got from a local rancher I've never bought from, so I'm guessing there'll be some more grilling feasts in our near future. I just ate the vegetables tbh, I'm kind of over meat right now but it seems as though I'm the only one so I've just been ensuring there are plenty of meatless options that are nutritious and filling- they'll serve as sides for them but make up the bulk of my diet for a while.
Today, I'm making a smaller brisket flat, (1.65 lbs) this time with a mustard/pickling spice base. Roasted beet salad with goat cheese and spinach for me.
 
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I made the Carrot Pie out of "Cooking Yesteryear" again but blended the filling this time. It may replace pumpkin pie in my house entirely.
 
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This wasn't super-recent but, since I live in PA, I went and got scrapple for the first time out of curiosity, which can also be found in DE, MD, parts of NJ, VA, NC and DC. Tastes fantastic sliced about 1/4"-thin then on medium heat in a skillet 8-10 minutes on each side without oil as that stuff is plenty fatty. I was worried the liver or whatever would make it taste like crap but that didn't happen at all. It's actually almost like bacon mixed with cornmeal.
 
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Belisarius Cawl said:
This wasn't super-recent but, since I live in PA, I went and got scrapple for the first time out of curiosity, which can also be found in DE, MD, parts of NJ, VA, NC and DC. Tastes fantastic sliced about 1/4"-thin then on medium heat in a skillet 8-10 minutes on each side without oil as that stuff is plenty fatty. I was worried the liver or whatever would make it taste like crap but that didn't happen at all. It's actually almost like bacon mixed with cornmeal.
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Protip: Get Rapa! But never freeze your scrapple. Messes up the consistency.
 
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