The cooking thread

It's not pork belly! It is also not photogenic, but fuck me it was tasty. A tarte Tatin of sorts...apple, walnut, and cherry. Made the lazy way with some frozen puff pastry.


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pink poodle said:
I found an old dot fluid bottle recently...any chance I can use that?


You can put the oil on your hands before touching the foods as well. Also works for blocking smells like onions and garlic.

Precede....yes that's what I was going for.

One time I was on fire from a heavy hand in the cooking and foolishly wiped my eye with what I thought was a clean hand. Then my nose. Then my ear. I was a swollen mess.
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pink poodle said:
Let's just say that preparing haabaneros should never proceed going to the toilet. Even with washed hands you aren't safe.
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Labcanary said:
Preparing habaneros shouldn't precede a trip to the toilet. Or a shower.

Apparently after preparing chillies, one should rub one's hands with oil before washing with detergent as capsaicin is oil soluble.
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When I was a working person one workmate brought in a selection of chilli's including reapers. The adventurous sampled and chopped and digested. However... there was more than one rubbing of the eyes and several lavatory visits. It was fucking hilarious.
 
Boned land leg in the fridge for an overnight dry brine with salt, dry herbs, dry chilli, and confit garlic. Just realised I forgot pepper. Should be all set for a slow roast tomorrow morning.
 
Correct. Home made quick pickle on the onions. I usually do my own cucumbers as well but they are currently expensive and poor quality around here. Never made my own sauerkraut, likely won't.
 
It's perhaps not pickled in the scientific sense, but here it is:

Find a jar. Clean it if that kind of thing is important to you.

Choose an assortment of onions. I like a mix of brown, purple, white, and shallots. Slice them up how you like it. I do half moons longitude rather than latitude. Mix them up and into the jar.

Throw in a few scoops of salt.

Add some garlic cloves.

Fresh herbs...dry herbs...whatever herbs you like.

Pepper corns.

I like chilli flakes. Don't use fresh chillies. Those fuckers can ferment.

Top it all up with white vinegar.

Lid on and shake.

Into the fridge for a couple of days.

Bang...you have quick pickle.

Works well with cucumber, raddish, zucchini, and probably a bunch of other stuff as well. But not chillies the one time I tried.
 
Here I have prepared a traditional bit of Newcastle cuisine called trapped in the house by rain with no groceries again. The recipe is pretty easy:
- step 1 run out of groceries
- step 2 spend most if the day contemplating going and getting some in the unending rain
- step 3 get hungry and see what you can make from the mismatched bits and pieces you have in the house.

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pink poodle said:
Here I have prepared a traditional bit of Newcastle cuisine called trapped in the house by rain with no groceries again. The recipe is pretty easy:
- step 1 run out of groceries
- step 2 spend most if the day contemplating going and getting some in the unending rain
- step 3 get hungry and see what you can make from the mismatched bits and pieces you have in the house.

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I use this technique more frequently than I should. It has resulted in both some of my best and worst cooking. 😅
 
Found myself doing some late night entertaining. Needed a quick easy but impressive dessert...whipped up some Bananas Foster. Everyone loves a flambe. Didn't have any icecrram to go with though.

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pink poodle said:
Found myself doing some late night entertaining. Needed a quick easy but impressive dessert...whipped up some Bananas Foster. Everyone loves a flambe. Didn't have any icecrram to go with though.
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If you can't impress with a fine banana dessert then you can't impress at all. Nice one sir !
 
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