Cooking

Not the best Picture, I haven't photographed my cooking for social media in years now. But i was surfing the instance and remembered I made this piece of divine dessert about a month ago. I still can taste it

This cake uses a whole lot of eggs, hazelnut praline blended with chocolate pastry cream. This recipe took me two days, and many hours. I followed this recipe here: https://thescranline.com/wprm_print/hungarian-hazelnut-and-chocolate-layer-cake-esterhazy-torte

A few divations, but mostly stuck to the recipe. It calls for 4 round pans, I dont have four so I baked the Dacquoise section on a single half sheet pan, cutting it into four eaual parts after it was baked, with minor adjustments to baking time, thus, mine is rectangular instead of circular like the recipe.

Apon looking at the recipe again today, I also used a Hazelnut Praline recipe from somewhere else. I dont have glucose syrup (corn syrup?) and didn't want to use this ingredient, I found a recipe somewhere (I don't know which one) that made it differently, but used the plaine as intended in the cake recipe. I also wholly skipped the recipe's chocolate glaze on top at the end. I was exhausted by the end and honestly the cake stood fine on it's own without the chocolate glaze.

I messed up my first batch of hazelnut praline, I made candied nuts basically, so I made it again and got it right, and set the "mistake" nuts aside. So in the last step, I decided instead of glaze I would crush them and layed the candies nuts along the edges. The cake was sweet enough already. My family of three finished this cake in less than four days, it was hands down the most complicated recipe, and yet, the most delicious dessert I've made to date. Even if the picture looks sloppy, I took the photo after we cut into it and it sat in the fridge a day, hence the cracking. It tasted even better on day two. It was lovely next to an americano to sip on.

Can't wait to make it again sometime

First ever post, sorry I hope Ive done it right

Turkey, refried beans, green chilies, etc . Home made cheese sauce.

Cost per person: $3.50 per person because the turkey was free and I canned it for long term storage.

For me I get an intense and nice smell/ flavor of citrus. I can't pinpoint it, maybe Mandarin. I do not get any kind of numbing / electric feel from it. I have made identical dishes where the only variable is Sichuan Pepper and the result is the same, for me. Some others have a very different experience. I really like the smell and flavor, but I have frankly fucked a few people over when I put in in various dishes or homemade Shichimi .

How do you experience this taste/sensation? And are you a Supertaster?

Reference:

Harold McGee

Sichuan Pepper

Mala

It's funny how what people consider cheap survival food can cost more cooking. $4.79 per person. I'll grant you that Black Shin is 10x more expensive than Maruchan Ramen but they aren't even close despite being in the same category in grocery stores

When cooking for a family with children, frozen vegetables especially have become a life saver in many situations. It's just awesome to have different varieties of vegetables available for use on short notice without them going bad in only a few days. Additionally it's often just as healthy to use frozen as it is fresh.

I highly recommend keeping a bag of the four or five staples that you regularly use in your freezer, just in case you want to liven up that casserole with some broccoli or spinach.

Italian gravy (tomato pasta sauce that is at least 20% pork fat) and leftover large elbow macaroni. Bread with homemade butter.

Traditionally I'd use pork neck bones to make the gravy but I live in an area with no Italians so they are hard to find so instead I use country pork ribs. And instead of cooking for six hours hours I can large batches of it using a cold pack method that allows me to be done in three hours. But this is my last jar. I'll have to restock at some point.

Cost is about $2 per person. If you find the ribs on sale and get a BOGO or better on canned tomato products it can be even less.

Ingredients - cabbage salad (with fresh coriander/parsley/caraway seeds/lime juice/olive oil), beef & pork (with ground cumin/coriander/smoked paprika/msg/pepper), butter sauteed leeks, beans, corn, greek yogurt (with garlic/fresh dill/olive oil/lime juice/pepper), grated cheese (cheddar/emmentaler), red onions.

Slow week of repeats and freezer pizza. But today I baked bread and roasted some carrots

Carrots: bacon grease, soy sauce, chili crisp and sesame seeds. Sandwich: tuna melt. Regular mix but with spicy pickled asparagus and giardiniera to balance out all that tuna and mayo. Go easy on the spicy pickled asparagus. Five spears was still a lot of heat for 17 ounces of tuna.

Anyway. This post is totally about the carrots

Cost per person: $4

Mom's going to be out of town for three weeks, so I'm on my own. I ought to keep it simple, but I also wouldnt mind treating myself. If you were in my place, what would you cook?

Smoked with cherry for 3ish hours and glazed with a cherry bourbon glaze.

Poached egg on ham and English muffin with hollandaise sauce

Why can i smell things that are spicy, but i can't smell other of what i call pseudo-tastes like astringent (dry or tannins) or cool (mint) or metallic? Are all these pseudo-tastes i'm grouping together just not actually related or not processed in similar ways?

So it's a sloppy joe, but the game says Jim, so who am I to argue? Jims rejoice!

It's nice. I'd add relish to the mix next time instead of just whole pickles. But still very tasty!

We made this today and really liked it. A somewhat healthier option for a burger. We used whole grain rolls and switched out the Sriracha for a (in my opinion) much better hot sauce. Other than that I can wholeheartedly recommend the recipe.

Ingredients:

• 3 spring onions
• 426 g salmon
• 1 lemon
• 1 egg
• 1.5 tbsp breadcrumbs
• 1 tbsp olive oil
• 1 cucumber
• 4.5 tbsp mayonnaise
• 1 tbsp water
• 2 tsp sriracha
• 200 g sliced pointed cabbage
• 150 g carrot julienne
• 4 baker's rolls

Directions:

Cut the spring onion into rings. Drain the salmon. Grate the yellow zest of the lemon and squeeze the fruit.

Beat the egg. Mix the salmon well with the egg, breadcrumbs, half the spring onion, 1 tsp lemon juice and 1 tsp lemon zest.

With damp hands, form into 4 burgers of Ø 8 cm.

Heat the oil in a frying pan and fry the burgers for 12 min. over medium-high heat until golden brown and cooked. Turn halfway through.

Meanwhile, cut the cucumber into thin slices. Mix the mayonnaise with the water and sriracha.

Mix half of the dressing with the pointed cabbage, carrot julienne and the rest of the spring onion.

Cut the rolls open and spread the bottom halves with the rest of the dressing. Top with some cucumber, a burger and some coleslaw. Serve with the rest of the coleslaw and cucumber.

Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1189225/zalmburger-met-coleslaw

Homemade bread, smoked cheddar, smoked pepper jack. Some improvised dip for the fries made with mayo, ketchup, lemon juice and homemade Emeril's Bam powder.

Cost per person $3.10

Refried beams, turkey, smoked pepper jack, tinned jalapenos. The turkey was free a long time ago. I disassembled it and canned the meat and made stock out of the bones. Home made taco seasoning.

Cost: $1.85 per person

A while ago we got dirt crappy 4 oz crappy frozen ribeye steaks for $2 each. The sauce is my last jar of Italian gravy. So there's quite a bit of pork in that. When I get the chance I'll have to make more. Scratch made crust.

Cost per person: $4.50