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Author Topic: Food Thread: Kitchen Chemistry  (Read 469334 times)

Urist McSpike

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Re: Food Thread: Kitchen Chemistry
« Reply #4575 on: October 24, 2020, 07:27:16 pm »

I like a good curry.  Unfortunately, I live in a small town in the Midwest, so there aren't any places to get it.  Still, learning experiences to make different foods.  I'm always open to try new things.

Although I did scrounge up another idea to use my bounty of butternut... Gnocchi!  Going to use the gnocchi part of this Butternut Squash Gnocchi recipe, and combine it with the sauce from this recipe for Gnocchi with Pomodoro Sauce.

Should be interesting.  And gnocchi seems like one of those things you can make a bunch of and freeze, so I won't have to eat the same thing for a week straight.
« Last Edit: October 24, 2020, 07:50:25 pm by Urist McSpike »
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scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4576 on: November 22, 2020, 02:25:40 pm »

Tonight I am making apple chutney :D
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wierd

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Re: Food Thread: Kitchen Chemistry
« Reply #4577 on: November 23, 2020, 01:27:36 am »

Lots of banana bread.

Behold!

« Last Edit: November 23, 2020, 02:04:21 am by wierd »
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scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4578 on: November 23, 2020, 06:52:59 am »

Looks great, weird. They even got the bend!

My apple chutney turned out excellent. Perfect for roasty things, I'd say. Christmas gifts secured!
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4579 on: December 06, 2020, 11:06:28 am »

Simple easy microwave breakfast thing with thing done I hadn't done before. Takes like 5 minutes total to prep/cook.

Start with bowl + 1100 whatever microwave. In bowl put eggs as desired! I've been using liquid egg (white) lately 'cause they're way easier to deal with than normal eggs, but normal eggs work fine. Nuke on high for 1 minute. Now into bowl put whatever! I've been doing cheese and honey turkey and pepperoni. Stir up and cook another minute. See if cooked, know it's done when there's no more liquid-y parts. Probably going to cook it another 30 seconds to a minute, whatever.

Now! This is the thing I hadn't done before. Take a softshell burrito. Warm it up a little if it's been in the fridge or whatever (20 seconds on high tends to do it). Then! Shred the burrito up into pieces, and stir it into the eggs+whatever. Done!

Is tasty, very filling, very easy.
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scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4580 on: December 06, 2020, 12:25:45 pm »

We made sausage!
Spoiler (click to show/hide)

First time for me. It went pretty well!


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da_nang

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Re: Food Thread: Kitchen Chemistry
« Reply #4581 on: December 06, 2020, 04:51:54 pm »

I have properly manufactured a kladdkaka, or mudcake for the heretics. Just in time for Independence Day.
Spoiler: Kladdkaka recipe (click to show/hide)
Enjoy!  :P
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scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4582 on: December 06, 2020, 05:00:03 pm »

Happy Independence Day Finland!


11. Enjoy the leftover mixture :D.


The best part of baking
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4583 on: December 07, 2020, 06:24:42 am »

Okay, so someone try this food thing they were refusing to sell to me in a dream and report back.

Basically, like. They had a hotdog bun? And in the hotdog bun they had a breadstick looking thing, smaller, doughier/denser bread (practically, I could see something like you normally make cinnamon rolls from, just hotdog shaped). And they slathered the inside of the bun with what looked like icing with sprinkles, coulda' been cream cheese or whatever I guess? And that was it. It was called a candied hotdog or somethin'. It was not diabetic friendly (they were assuming I was taking it to one for some reason! Gimme the goddamn candydog!). I kinda' want to know what it tastes like.
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da_nang

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Re: Food Thread: Kitchen Chemistry
« Reply #4584 on: December 07, 2020, 07:18:27 am »

I can easily see that becoming a weird variation of the hotdog semla.

Both are technically heresy, so the Ordo Hereticus will be watching.
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Caz

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Re: Food Thread: Kitchen Chemistry
« Reply #4585 on: December 07, 2020, 08:50:50 am »

Okay, so someone try this food thing they were refusing to sell to me in a dream and report back.

Basically, like. They had a hotdog bun? And in the hotdog bun they had a breadstick looking thing, smaller, doughier/denser bread (practically, I could see something like you normally make cinnamon rolls from, just hotdog shaped). And they slathered the inside of the bun with what looked like icing with sprinkles, coulda' been cream cheese or whatever I guess? And that was it. It was called a candied hotdog or somethin'. It was not diabetic friendly (they were assuming I was taking it to one for some reason! Gimme the goddamn candydog!). I kinda' want to know what it tastes like.

Reminds me of those cream cakes that look like a split hotdog bun with cream inside. We live in a world that has 'dessert pizza' so why not go nuts and make 'dessert hotdogs' a thing too.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4586 on: December 07, 2020, 09:16:58 am »

I mean, candied hotdog slices are apparently a fairly well established thing, from a check? Sliced up caramelized hotdog. Quick check didn't see anything going the rest of the way, though.

It did give me ideas, at least. You can cut open a hotdog most of the way without actually sectioning it apart, y'know? Basically leaves you with little hotdog wedges still attached to each other. I figure you do that, caramalize it both inside and out, then push it back into hotdog shape and consume from there. Just gotta' see if we got the makings around here and then remember to actually try it...

Still wouldn't be quite the same thing as dream candydog, tho', since that's all pastry, no meat.
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Dunamisdeos

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Re: Food Thread: Kitchen Chemistry
« Reply #4587 on: December 07, 2020, 02:08:52 pm »

My family butterflies hotdogs all the time and cooks em in a skillet.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4588 on: December 07, 2020, 02:16:50 pm »

Basically that, yeah, except add brown sugar and maybe some syrup? Then unbutterfly them, ish. So far as that goes.
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scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4589 on: December 07, 2020, 05:11:52 pm »

You definitely have to post pictures when you try it!
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