Food

[CanadianStraps]

Oh I've been.

[geoffbot]

Good

[geoffbot]

[Henry Krinkle]

That's not exactly true, or doesn't have to be. A lot of my baking is random. When I make potato bread,for instance, I boil an unregulated amount of potatoes and then add things by feel. I rarely bake the same bread the same way twice and almost never use a recipe.

Further to this...



A more active yeast than I would normally use for bread made this way, but very little of it, Mrs. K called from away just as I was adding the liquid...Did I already add all 4 1/3rd cups of water or only 3? I added another but after it autolyzed it was pretty clear it was too much. About 4 hours into the rise I added extra flour, but not proportionally enough according to science, and kneaded it an extra time in the middle of a process. Science says this would never work and yet it rose beautifully, the texture is really nice and tuggy, the crumb is lovely and irregular with nice open holes and the crust is fantastic. I made it feel right, I didn't worry about the rules.

[geoffbot]

Oh yeah I once added 4tsps of yeast and 1/2 of salt instead of vice versa or something. Turned out just fine.

[OhDark30]

A housemate once added a globe of garlic to a lasagne when the recipe called for a clove.

She exuded a vapour trail for days

[geoffbot]

A housemate once added a globe of garlic to a lasagne when the recipe called for a clove.

She exuded a vapour trail for days

You can't have too much garlic - that's a fact.

[OhDark30]

You can if you sweat garlic, and can be tracked for days through college buildings (my mate)

Think overpowering aftershave levels :-)

[Raza]

Breakfast “ramen”—last night’s angel hair with hard boiled eggs.

[skywatch]

Grilled ahi tuna on soba noodles with greens and miso dressing. Tomatoes, shisito peppers, and shiso greens are from the garden. Miso dressing made from scratch. I typically sear the ahi on cast iron, and get it much more raw inside; but our old outdoor grill rusted away and our little stand-in doesn't have a burner on the side like the old one. The smoke for seared ahi would stink up the house too much, if done inside, so I grilled it and it was delicious. The only problem was getting it all hot enough so it could still be raw inside. Regardless, it was delicious, and I think I prefer the smokey fragrances from grilling, so I'll work on perfecting this next chance I get.