#cookstadon — Public Fediverse posts

Playing d&d (remotely* as we have since Covid started) and thinking about going outside to pick the last of the tomatoes and eggplants from the polytunnel since it dropped below freezing at some point last night.

Green tomato relish or mincemeat?
Probably the latter since I picked up apples on sale a couple of days ago.

I guess I should also take advantage of the day off to dehydrate the apples and basil that is still alive. Or maybe pesto for freezing.

Hmm.
Decisions.

Going to run and take pics and probably grab the tomatoes before my turn comes back around.

_____

Okay, I went to take photos and discovered very little had survived in the tunnel, except one small eggplant, that, now that I think about it, I should have grabbed to bring inside with the peppers.

So I picked what was worth grabbing.
(I really need a basket with a handle. I think it all the time, especially when putting stuff in sad bags for collecting.)

_____

* one of the benefits of playing remotely is I can simultaneously do a bunch of low-attention tasks like cleaning and editing simple videos, like the one I am going to drop later on Why People Need To Counter Caryma Sa'd's Many, Many Lies. I still hope we'll be able to get back to gaming in person at some point. I've been playing with this particular set of people almost as long remotely as we did in person.

#dnd #GardeningWithAnarchists #gardening #cookstadon #GigiGarden #canning #preserves

I don't know if you caught it, but a few weeks ago [some guy claiming to be] Harlan Sanders' grandson [or great grandson, I don't actually remember which] decided to share the KFC secret recipe with the world. I don't know the context of why he did such a thing, but I'm totally willing to test it out. Mind you, I haven't eaten KFC in rather a long time so I'm going by my memory here.

1. Sage — 1 tbsp and ¼ tsp
2. Cloves — ½ tsp
3. Nutmeg — ¼ tsp
4. Cinnamon — ½ tsp
5. Red pepper/Cayenne — 2 pinches
6. Coriander — ½ tsp
7. Ginger — ¼ tsp
8. Garlic powder — 1 tsp
9. White pepper — 1 tbsp
10. Black pepper — 1½ tbsp
11. Cardamom — 1 tsp (secret ingredient)

Add salt and use 3 cups of cake flour.

Well I don't have cake flour on hand at the moment, so I'm just using unbleached all purpose, and it does taste like I remember.

Served with a Greek salad (minus the feta) because I'm going to be eating these damn tomatoes for another month at least, before I even have to break into the home-canned tomatoes. Yes, it's yellow and brown tomatoes in the salad tonight because that's what's ripe at the moment. It is a proper Greek dressing with lemon and oregano, though.

Edited: because I meant to attach more pictures relevant to the gardening hashtag. Edit a second time because I have no idea if this person is actually related.
#gardening #cookstadon

I don't know if you caught it, but a few weeks ago Harlan Sanders' grandson decided to share the KFC secret recipe with the world. I don't know the context of why he did such a thing, but I'm totally willing to test it out. Mind you, I haven't eaten KFC in rather a long time so I'm going by my memory here.

1. Sage — 1 tbsp and ¼ tsp
2. Cloves — ½ tsp
3. Nutmeg — ¼ tsp
4. Cinnamon — ½ tsp
5. Red pepper/Cayenne — 2 pinches
6. Coriander — ½ tsp
7. Ginger — ¼ tsp
8. Garlic powder — 1 tsp
9. White pepper — 1 tbsp
10. Black pepper — 1½ tbsp
11. Cardamom — 1 tsp (secret ingredient)

Add salt and use 3 cups of cake flour.

Well I don't have cake flour on hand at the moment, so I'm just using unbleached all purpose, and it does taste like I remember.

Served with a Greek salad (minus the feta) because I'm going to be eating these damn tomatoes for another month at least, before I even have to break into the home-canned tomatoes. Yes, it's yellow and brown tomatoes in the salad tonight because that's what's ripe at the moment. It is a proper Greek dressing with lemon and oregano, though.

#gardening #cookstadon

My #forage bag runneth over!

With the last batch, I put down some nocino/nocello, but these are a week later, and the black walnuts (there are both black and English walnuts in the first pic) were already starting to form shells, and now you can see the green pith starting to shrink and show the shell outlines.

The next images are the nocino/nocello when it first went in [2]; two hours later [3]; and today.

Black walnuts make for a super dark liqueur.

#foraging #cookstodon #cookstadon #drinkstodon

@ancient_catbus

Am torn.
My hatred of wet raisins is a texture thing, which is diminished by chopping them so they can't bloat.

If it's instant oatmeal that doesn't cook for too long: I'm okay with them because they generally stay dry.

Overnight oatmeal?
Fuck no. Bloated raisins are like wingless flies.

And NEVER in butter tarts.
Surprise raisins are going to get someone stabbed one day.

#raisins #ButterTarts #cookstadon #cookstodon

Puntata is done ✅
Went for a wallet folding before the staglio (cutting the dough into smaller balls to restart the maturation& fermentation) and circular folding for every paniello (smal ball)

Got 4 ~270gr panielli, that will maturate for other 12 hours at least in the appretto phase

#sourdough #pizza #cooking #cookstadon

Made mole and salsa (vistoso?).

#cookstadon #cookstodon #nomnomnom

Sometimes you just get a craving.

Rice Krispy Balls.

#cookstadon #cookstodon

Some days, when I'm feeling ambitious, I will make both the stock/broth and the bread for the top. Not today.

I made 3L of veg BTB (Better Than Bouillon; for those who have yet to discover this most excellent cheat code, go get some, trust me), put in all but about 500ml of the onions and juice into it, et voila.

About 5L of the second best onion soup you'll ever make. (The best will be if you make the broth from scratch, but the difference is so slight, the effort isn't always worth it.)

#cookstadon #cookstodon #onionsoup #homemade

I am now turning them up to 300°F for about a half-hour.

The flash washes the colour out, so I tried to compensate for that, but they're still darker than the photo shows.

Tip! Because onion cells are long, they taste best and keep their structure best when cut stem to root.

#cookstadon #cookstodon

This is after 6 hours at 230°F
I stirred them around and stuck them back in for about another 2 hours.

You can't see, but they're producing a fair amount of liquid: about ⅓ of the pot.

I mentioned that they have the lid on, right? I'm trying to get it to the point where I know what temperature works to leave them overnight as I sleep for 8 hours, and 230°F may well be it (at least in this oven).

#cookstadon #cookstodon #onionsoup

Just put a pot of onions in the oven for overnight onion soup.

Should be about 6 hours at 230° f. I'll check them in four and see how they're doing.

I'm looking for them to be perfectly caramelized, at which point I will pour vegetable broth over them, maybe turkey or chicken broth, I think I have both.

Once the carmelization melds throughout the broth, it's time to return to the oven with bread and cheese, et voila!

More photos to come.

#cookstadon #cookstodon #eatstodon #easycooking

Just put a pot of onions in the oven for overnight onion soup.

Should be about 6 hours at 230° f. I'll check them in four and see how they're doing.

I'm looking for them to be perfectly caramelized, at which point I will pour vegetable broth over them, maybe turkey or chicken broth, I think I have both.

Once the carmelization melds throughout the broth, it's time to return to the oven with bread and cheese, et voila!

More photos to come.

#cookstadon #cookstodon #eatstodon #easycooking