Robert65
Major Obvious (recently promoted)
Mmm... pot or no pot, those look just perfect!View attachment 652612
Wish I had a proper bean pot to bake them in. Low and slow all day.
Mmm... pot or no pot, those look just perfect!View attachment 652612
Wish I had a proper bean pot to bake them in. Low and slow all day.
Mint Chocolate Cheesecake. If those words appeal to you, you'll like it. Very sweet. Use oreo's for the crust and a crunchy "jimmies" layer in the middle. Creme de menthe for the peppermint. Give it a shot.
https://www.tasteofhome.com/recipes/mint-chocolate-cheesecake/
View attachment 652178
Wish I had a proper bean pot to bake them in. Low and slow all day.
Haluski with kielbasa. View attachment 652969
Why not, I thought to myself, it'll make it a whole meal in one pan! Laziness the mother of invention. [emoji38]Love Haluski! Never thought of adding kielbasa to it.
Didn't cook but sous vide my favorite eggnog recipe by far. Got the base of this recipe from The Confectionalism site which has closed. Doubled the batch.
I add a little more nutmeg and about an extra half cup of bourbon There's two bottles of Bulleit in the pic. Believe me with the Amerretto it is smooth.
Got great eggs from my favorite farmer and this year tried raw milk and heavy cream from a new dairy farmer. Visited the Pensey spice shop for the first time which was incredible and the prices great.
Every year I say I'm going to make this in the spring when the milk is incredible with fresh clover and fridge it til Xmas. I've had it after 6 months in the fridge and it just keeps getting better.
The Ultimate Sous Vide Eggnog
confectionalism.com
Dennis Walsh[https://cdn]
[https://cdn]
[https://cdn]
Ingredients
4 Large egg yolks, fresh
8 Large eggs, fresh
4 cups whole milk
2 cups heavy cream
1 vanilla bean or 1 Tablespoon Pure vanilla extract
1½ cups confectioners (powdered) sugar
pinch of salt
3 cinnamon sticks
6 whole cloves
½ teaspoon freshly grated nutmeg, plus additional for garnish
alcoholic variation - 2 cups bourbon whiskey* and ¼ cup Amaretto
whip cream for garnish
View attachment 652974
It's pretty easy except the size of the blending. You may have to split up the batch to fit in the blender.Where are the instructions?
Not much to look at, aesthetically, but a really simple dish of stuffed shells with homemade sauce. They freeze exceptionally well as a bonus.View attachment 653086 View attachment 653087
12 weeks in and there was something powdery and white covering the top. I scooped off the top inch and tried a bite and there is still no sourness at all - just salty - so I'm counting this as a failure. I'll give it another go the next time I see cabbage on sale...I have my first attempt at sauerkraut going. Is there any way to know when it is ready for the fridge except taste?
12 weeks in and there was something powdery and white covering the top. I scooped off the top inch and tried a bite and there is still no sourness at all - just salty - so I'm counting this as a failure. I'll give it another go the next time I see cabbage on sale...
That's some really good work.Made some cupcakes
What does the bean pot do? I learn much from here and happy that I do. I love cooking. Hopefully, the answer isn't something ridiculously obvious.Prized posession.
Couple things: The pan is a carbon steel matfer bourgeat. It's not more or less expensive than the next so I'm not bragging. If I regret anything in life, it's not getting one of these sooner. I've burned through so many non-stick pans that I've cared for diligently, it isn't funny. Omelettes are a piece of cake. The pan is not a non-stick so there are differences.
Anyway, this is a grilled cheese made with home made bread. There are a billion, awesome ways to make a grilled cheese so this is just one of them. Buttered with sharp cheddar and then under the broiler to soften the onion.
View attachment 653449
View attachment 653445
Yeah, it cooks beans. [emoji57]What does the bean pot do? I learn much from here and happy that I do. I love cooking. Hopefully, the answer isn't something ridiculously obvious.
I've been wanting a good carbon steel skillet. I appreciate the testimonial for the Matfer Bourgeat. And the sandwich looks delicious too. One of my favorite twists on grilled cheese: Havarti, with a sliced tomato and Dijon mustard.Couple things: The pan is a carbon steel matfer bourgeat. It's not more or less expensive than the next so I'm not bragging. If I regret anything in life, it's not getting one of these sooner. I've burned through so many non-stick pans that I've cared for diligently, it isn't funny. Omelettes are a piece of cake. The pan is not a non-stick so there are differences.
Anyway, this is a grilled cheese made with home made bread. There are a billion, awesome ways to make a grilled cheese so this is just one of them. Buttered with sharp cheddar and then under the broiler to soften the onion.
View attachment 653449
View attachment 653445
What does the bean pot do? I learn much from here and happy that I do. I love cooking. Hopefully, the answer isn't something ridiculously obvious.
All these years of using it, and it never occurred to me that it's the shape that does have that effect... indeed I don't ever get a mess... somebody knew what they were doing when they designed the thing!If one does not over fill the pot, there is no boil over mess (see my mess) the syrupy goodness bubbles up to self baste the top.
12 weeks in and there was something powdery and white covering the top. I scooped off the top inch and tried a bite and there is still no sourness at all - just salty - so I'm counting this as a failure. I'll give it another go the next time I see cabbage on sale...
I make one helluva grilled cheese. What goes in is entirely dependent on what cheese I have at the time. Usually 2-4 cheeses. I like a mix of soft and firm cheese.There is nothing so simple and satisfying as a grilled cheese sandwich. I love cheddar, but when I was a kidling my grandma would make me swiss, and I do love that. Lots of butter in the pan and a little salt.
Onions, now that's a game changer. I love them. I'd probably saute them separately though.
I don't think you can go wrong with the Matfer Bourgeat though I kind of doubt it's way better than others. I've had it for six months and nothing but praise for it.I've been wanting a good carbon steel skillet. I appreciate the testimonial for the Matfer Bourgeat. And the sandwich looks delicious too. One of my favorite twists on grilled cheese: Havarti, with a sliced tomato and Dijon mustard.
Toasting the inside of a grilled cheese makes all of the difference...
https://www.seriouseats.com/2013/04/how-to-make-the-best-grilled-cheese-sandwich-slideshow.html
Nice looking dish. Very hearty.If one does not over fill the pot, there is no boil over mess (see my mess) the syrupy goodness bubbles up to self baste the top.
Didn't cook but sous vide my favorite eggnog recipe by far. Got the base of this recipe from The Confectionalism site which has closed. Doubled the batch.
I add a little more nutmeg and about an extra half cup of bourbon There's two bottles of Bulleit in the pic. Believe me with the Amerretto it is smooth.
Got great eggs from my favorite farmer and this year tried raw milk and heavy cream from a new dairy farmer. Visited the Pensey spice shop for the first time which was incredible and the prices great.
Every year I say I'm going to make this in the spring when the milk is incredible with fresh clover and fridge it til Xmas. I've had it after 6 months in the fridge and it just keeps getting better.
The Ultimate Sous Vide Eggnog
confectionalism.com
Dennis Walsh[https://cdn]
[https://cdn]
[https://cdn]
Ingredients
4 Large egg yolks, fresh
8 Large eggs, fresh
4 cups whole milk
2 cups heavy cream
1 vanilla bean or 1 Tablespoon Pure vanilla extract
1½ cups confectioners (powdered) sugar
pinch of salt
3 cinnamon sticks
6 whole cloves
½ teaspoon freshly grated nutmeg, plus additional for garnish
alcoholic variation - 2 cups bourbon whiskey* and ¼ cup Amaretto
whip cream for garnish
View attachment 652974
No problem. Black Friday is the perfect time to find them on sale. I've probably had mine for about 4 years. I still them on sale for 50% off and get tempted to see if there's better features out there.I’ve been looking for an excuse to buy a Sous Vide and this just put me over the top! Thank you for sharing this.
@inkbird inkbird offers a sous vide. I have an anova and an inkbird SV. Not sure if any upcoming sv sales but our friendly inkbird rep might... (shameless plug)I’ve been looking for an excuse to buy a Sous Vide and this just put me over the top! Thank you for sharing this.
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