Worked on condiments today -- a fresh batch of kecap manis and some of Chuck Hughes' apple barbecue sauce to go with a big hunk of oversmoked beef brisket I got from my parents. Prosperity dinner tomorrow I guess. Monday I'm going to make my folks a batch of tom kha gai and blow their minds.
― William (C), Saturday, 31 December 2011 22:54 (twelve years ago) link
NYE - courgette fritters, salmon-head soup, left over from day before but still v nice. Roman beef stew, with some fresh parpadelle I bought from Italian deli and some braised fennel.
― Fizzles, Sunday, 1 January 2012 14:36 (twelve years ago) link
Guys I am so fucking excited abt these kale smoothies. I usually do 5-7 leaves of kale, a banana, a good handful of frozen strawberries, and maybe a cup or so of non-dairy milky bev. This morning I added a heaping spoon of PB and holy shit this just went next level.
― Stevie :-D, Monday, 2 January 2012 15:41 (twelve years ago) link
I wonder if I could do like choc soy milk with PB and banana and kale?
― Stevie :-D, Monday, 2 January 2012 15:42 (twelve years ago) link
i don't think i've done that before but i don't see why not because the kale taste is always masked by whatever else you have. i mostly use baby spinach instead because my blender doesn't do kale that well. it's true it's very exciting! i use almond milk and soy protein powder and a banana and frozen strawberries and mangoes.
― spite n ease (harbl), Monday, 2 January 2012 16:14 (twelve years ago) link
Just discovered the wonder of avocado smoothies (with almond milk and whatever else I have around - usually frozen blueberries or an apple).
― ljubljana, Monday, 2 January 2012 18:51 (twelve years ago) link
brb, making cream puffs
― sleeve, Tuesday, 25 November 2014 23:47 (nine years ago) link
that's fun!
― lxy, Wednesday, 26 November 2014 00:01 (nine years ago) link
have you ever made gougeres? they're basically cream puffs with gruyere mixed in to the dough and no filling. i want to make them.
― lxy, Wednesday, 26 November 2014 00:17 (nine years ago) link
^^ that is exactly the recipe I use - I used to be a pastry chef and made gougeres every day
ground pepper, fresh thyme, and gruyere in addition to the basic pate aux choux
― sleeve sandbox, Wednesday, 26 November 2014 06:03 (nine years ago) link
btw my first dozen I tried in tinfoil and the bottoms stuck, the next dozen I did on parchment and the bottoms burned
I miss the professional convection oven I used to use
now I have a bunch of cream puff halves that I will conjure into a misshapen approximation that will be delicious
maybe I will come home early tomorrow and make more, we'll see
the secret is to chill the dough, like, a lot. I used to put it in the freezer for 45 minutes, then into the fridge for another hour or so.
― sleeve sandbox, Wednesday, 26 November 2014 06:07 (nine years ago) link
making a 2nd batch now, gonna leave it in the fridge for longer
325 seems like the sweet spot in our home gas oven
― sleeve sandbox, Wednesday, 26 November 2014 19:12 (nine years ago) link
this is very great, the sandbox was crying out for a proper pastry chef, we love pastry.
― estela, Wednesday, 26 November 2014 19:48 (nine years ago) link