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HodgePodgeRogerDodger said:
@AnOminous Lamb Genghis Khan:

    • 3 Lamb racks or whatever you like
    • 1 Cup hoisin sauce:
    Lamb Marinade:
    • 1 cup onions, finely chopped:
    • 2 Tablespoons garlic, minced:
    • 3 Tablespoons lemon juice:
    • 1/2 cup honey:
    • 3 Tablespoons curry powder:
    • 1 1/2 teaspoons Cayenne pepper, ground:
    • 2 teaspoons Coleman’s mustard powder:
    • 2 teaspoons ground black pepper:
    • 2 Tablespoons salt:
    • 1 Cup Water
    Directions:
  • Make the marinade with the onions, garlic, honey, lemon juice, salt, pepper, mustard powder, curry powder, cayenne, water
  • Let lamb rest in marinade for 16-48 hours mixing occasionally
  • Bring to room temp prior to cooking
  • If rack, 450 F for 20 minutes
  • Brush with hoisin in the last five minutes
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I think this will be the next recipe I try, thanks for sharing.

I would’ve nabbed a picture but I didn’t think to take one. I just made a delicious dinner of filet mignon and garlic herb potatoes. The steak was gifted to me by a family friend who owns beef cattle. Probably the tastiest steak I’ve ever had the pleasure of eating. The potatoes were pretty good too, but I think they got overshadowed by how good the steak was so I didn’t enjoy them as much.
 
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If you know what tartiflette is and you happen to be from that region, I am sorry.
Not really :vP.
All that's left from the original recipe is: white wine, onions, lardons and reblochon cheese.
What's NOT supposed to be in the recipe: zucchini, gnocchi, cream.
Tartiflette abominación:
1716034248151.png1716034477261.png
 
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I like Scottish shortbread, and I like the taste of malt. So, I tried making Scottish shortbread with malt flour. In Denmark we use malt flour all the time in our rugbrød (rye bread). Chezk beer with malt is also really good.

Ingredients:
190g Plain flour/all purpose
130g Butter (cubed and room temp)
60g Granulated sugar + more for sprinkling
4g Malt flour (if you want)
A good pinch of salt
A good pinch of ground ginger (if you want)

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It turned out really good, and I almost ate them all today. You'll get about 40-45 fingers with this recipe.

Recipe:
Put all dry ingredients in a bowl.
Add room temp butter and knead gently with your hands. Don't use a mixer.
In about 4-5 minutes it'll all come together and forms a nice paste ball.

Roll out the dough to about 2 cm (3/4") in thickness. Cut into fingers.
Prick the shortbread with a fork, about half way through. This'll help it crisp up nicely.

Place on baking paper. Sprinkle with granulated sugar.

Bake at 160ºc/320ºf for about 20 minutes
Air fryer: 180º/360ºf for about 12 minutes.

Let them cool for about 10 minutes.

Tip: "Mr. Paul's Pantry" has a nice video on YouTube, on how to make this. My recipe only adds the malt flour and ground ginger.
 
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Rotter said:
I like Scottish shortbread, and I like the taste of malt.
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I love that stuff and have made it a few times, although I usually just get Walker's. My own version is usually ugly as hell. Still tastes great and the best possible accompaniment for tea.

Do you use any specific kind of butter? I usually use Kerrygold, not because it's necessarily the best, but because it's the best that's readily available in normal grocery stores. I might try using the Amish butter that comes in two pound logs or wheels (higher fat content).

I've also tried plain American butters like Land o' Lakes but it is really an insipid substitute and doesn't turn out well.
 
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Yes, my cookies don't look that great either, but they taste wonderful.

The butter I use is from a company called Lurpak. It's very common here in Denmark, and not exactly cheap these days *sigh*. It's good stuff.
I would'nt use the spreadable type with cooking oil added to it though.
 
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Rotter said:
I would'nt use the spreadable type with cooking oil added to it though.
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No, nothing but pure butter, and the best quality you can get. Also I think grass-fed butter is the most suitable. (I just looked up Lurpak and it's not entirely grass-fed, but is grass-fed for most of the year.) I generally like folding it into the flour while it's still cold and hard, and that spreadable shit is not remotely good as an ingredient for this. Or for anything. I hate that shit.
 
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NyQuilninja said:
Chicken legs are usually cheaper
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Not only that, they taste better than the breasts and wings, and they're more beginner friendly, as they don't dry out as easily. Hopefully no one notices this and starts to overly market them, causing the prices to skyrocket, like other cheap cuts of the past.

Thread Tax; Lazily just made burgers with gouda cheese and caramelized onions.
 
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Henya's Revenge said:
Not only that, they taste better than the breasts and wings, and they're more beginner friendly, as they don't dry out as easily. Hopefully no one notices this and starts to overly market them, causing the prices to skyrocket, like other cheap cuts of the past.

Thread Tax; Lazily just made burgers with gouda cheese and caramelized onions.
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Take chicken legs soak in a vat of milk overnight with a few a couple tablespoons of pickle juice. The chicken will come out delicious. Now I got to go make buttermilk chicken
 
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NyQuilninja said:
Take chicken legs soak in a vat of milk overnight with a few a couple tablespoons of pickle juice. The chicken will come out delicious. Now I got to go make buttermilk chicken
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I'll have to try that. Have quite a few legs in my freezer, was gonna smoke some of them this week.
 
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Henya's Revenge said:
I'll have to try that. Have quite a few legs in my freezer, was gonna smoke some of them this week.
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  • Chicken legs (or any other chicken pieces of your choice)
  • 1 cup pickle juice
  • 1 cup buttermilk
  • 2 cloves garlic, thinly sliced
  • Salt and pepper, to taste
Instructions:

  1. In a large bowl or container, combine the pickle juice, buttermilk, and sliced garlic. Stir well.
 
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Meat Target said:
On the rare occasion I go to Costco, I'm going hog-wild and ignoring prices.
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it's a fair price for a prepared dish with as much fucking hassle as stuffed peppers
tbh I should see if she want me to make them myself
I mostly get annoyed at cleanup more than prep, like I can't stand working with raw dough because it's such a bitch to clean after
AnOminous said:
How do people here do lamb?
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when it's half price, and confused about the smell as it cooks

tbh I think I'd probably dig mutton if I could get it cheap like goat USED TO BE, usually I just do some rosemary and shit, I glance at some basic bitch recipes and wing it from there seasoningwise
HarveySperg41 said:
View attachment 6002884
New York cheesecake with some raspberry swirled in. Plus some fresh strawberry jam in the background.
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the wife was making cheesecakes and quiches and flipping them to a local joint for a hot minute, she was good at it

tonight was second attempt at stovetop popcorn, online bro was telling me of his successes with getting the chemical shit they use at theaters, haven't gotten that yet but first two tries have been pretty good, definitely never bothering with microwave popcorn again
 
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