shadmere 3 months ago • 100%
Is that the one with the eye?
That was awesome.
shadmere 5 months ago • 100%
He's got a good one about Malevalon Creek too.
shadmere 5 months ago • 100%
Wow. Gonna have to get it.
shadmere 6 months ago • 100%
Let Vivec go!
shadmere 7 months ago • 92%
Apple trees are both mommies and daddies.
shadmere 7 months ago • 100%
Are the "good guys" still kaiju? I mean, I know the good monsters are still kaiju. But is, like, Ultraman a kaiju?
shadmere 8 months ago • 100%
I did the opposite, ha.
shadmere 8 months ago • 100%
I use semolina on the peel to keep the dough from sticking.
Not as far as I know. Just got it off Amazon.
shadmere 8 months ago • 100%
Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.
shadmere 8 months ago • 100%
Phantom time conspiracies are my favorite kind of dumbass conspiracies.
shadmere 8 months ago • 100%
To load the gun. Pay attention!
shadmere 9 months ago • 100%
Look I'm going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm.
shadmere 9 months ago • 100%
For the macaroni and cheese, I used Chef Jean Pierre's recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
shadmere 9 months ago • 100%
For the macaroni and cheese, I used Chef Jean Pierre's recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
shadmere 9 months ago • 100%
Personal Beef Wellingtons. Two servings.
Duxelles
- 8 ounces white mushrooms
- 1 shallot
- 2 cloves garlic
- 1 sprig thyme leaves
- 1 tbsp butter
- 2 tbsp brandy (I used whiskey this time, turned out great)
- Salt and pepper
- Finely chop all the solid ingredients (food processor works great for this).
- Heat butter over medium heat. Add mixture and saute a moment.
- Add whiskey, salt, and pepper. Stir.
- Saute 10-15 minutes or so, until the mixture is pretty dry.
Beef Wellingtons
- Duxelles
- 2 filet mignon steaks
- Salt and pepper
- Mustard
- 1 sheet frozen puff pastry (or make your own if you hate yourself)
- 4 slices prosciutto
- 2 egg yolks
- Thaw a sheet of puff pastry per directions (40 minutes for mine).
- Salt and pepper steaks.
- Saute over high heat for 30-45 seconds on each side to sear. Let cool.
- Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn't find English mustard, but 5. wanted something with a little bite to it.
- Roll out puff pastry sheet until it's large enough that half of it could wrap a single steak.
- Cut puff pastry sheet in half lengthwise.
- Place two slices prosciutto on each piece of pastry.
- Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).
- Place a steak on top of the duxelles.
- Top each steak with half the remaining duxelles.
- Fold puff pastry up and around the steaks, sealing the edges.
- Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).
- Preheat oven to 400 degrees.
- Unwrap Wellingtons.
- Beat 2 egg yolks and use as egg wash on the Wellingtons.
- Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.
- Bake for 20-23 minutes, until pastry is golden brown.
Pink Peppercorn Sauce
- 1 shallot, sliced
- 1 clove garlic, smashed
- 2 sprigs thyme leaves
- 1/2 cup brandy (Again, I used whiskey)
- 2 cups beef stock
- 1 cup heavy cream
- 1 tablespoon mustard
- 2-3 tbsp pink peppercorns, lightly crushed
- After searing beef in pan, add 2 tablespoons olive oil.
- Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.
- Remove from heat. Add brandy.
- Flambe. After flame dies down, return to heat.
- Add stock. Reduce by half.
- Strain out solids, return to heat.
- Add cream and mustard.
- Add pink peppercorns.
- Reduce by half again.
shadmere 9 months ago • 100%
Definitely. Will post then when I get to my computer.
shadmere 9 months ago • 100%
Though apparently only forms because of a fungus!
shadmere 9 months ago • 100%
That edit made my day.
shadmere 10 months ago • 71%
I'll have to look into that idea! Honestly I never even imagined that these were even vaguely related to actual Chinese desserts; I entirely assumed they were just Western cake ideas, but impossibly cheap.
Like the pizza that's always on those burgers. Even less authentic than the rest of the stuff, and somehow cheaper tasting than even Cici's. (Not knocking the restaurants for that; gotta have something for the picky kids.)
Is it all from the same company? Or do multiple terrible cake companes all just share the same terrible formula?
shadmere 11 months ago • 100%
I think that looks amazing. Wow! Do you have a recipe?
shadmere 11 months ago • 100%
Hired goons?
shadmere 11 months ago • 100%
That's the worst Pinhead voice possible, though.
shadmere 12 months ago • 100%
I got the sauce from an airport in Montana! Sorry, or I'd definitely be proud enough to post a recipe!
shadmere 12 months ago • 100%
What's this from?
shadmere 1 year ago • 100%
I mean that's cute, but it was obviously the intent when the parent came up with the costume.
shadmere 1 year ago • 100%
Hope you like it!
shadmere 1 year ago • 100%
I have no idea! Maybe!
shadmere 1 year ago • 100%
https://lemmy.world/comment/2910011
Sorry, I meant to post it last night!
shadmere 1 year ago • 100%
160 grams warm water (90-100 F)
1.25 tsp instant yeast
15 grams dry milk powder
0.5 tbsp sugar
1 tbsp olive oil
0.5 tsp salt
2 cups AP flour
6 tbsp butter
Mix the first four ingredients together in the bowl of a stand mixer. Let it sit until it gets foamy, about 5 minutes. Then add the olive oil and salt. Turn the mixer on low (with dough hook) and slowly add the flour. When it starts coming together, turn it up to medium low and let it go maybe 5 minutes or so, until the dough is pretty smooth and it's cleaned itself off the sides of the bowl.
Put in a bowl, cover and let rise in a warm spot for 90 minutes.
Melt the butter and put half of it in a 9x13 pan.
Punch the dough down and shape it into a rectangle to fill the pan. Put it in the buttered pan and cover with another tbsp of melted butter. Cover and let rise another hour.
Preheat oven to 475 F.
Uncover the dough, and if you want, you can score the dough with a knife to make little indentations showing you where to cut later.
Bake until it's golden across the top, about 13-15 minutes.
Immediately brush with the remaining melted butter. Then use as much topping as you'd like.
The topping was about 1.5 tbsp of Parmesan, 1/2 tbsp onion powder, a tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp basil. This makes what ended up being too much topping, so I'd reduce everything a little or just don't use the whole thing.
shadmere 1 year ago • 100%
160 grams warm water (90-100 F)
1.25 tsp instant yeast
15 grams dry milk powder
0.5 tbsp sugar
1 tbsp olive oil
0.5 tsp salt
2 cups AP flour
6 tbsp butter
Mix the first four ingredients together in the bowl of a stand mixer. Let it sit until it gets foamy, about 5 minutes. Then add the olive oil and salt. Turn the mixer on low (with dough hook) and slowly add the flour. When it starts coming together, turn it up to medium low and let it go maybe 5 minutes or so, until the dough is pretty smooth and it's cleaned itself off the sides of the bowl.
Put in a bowl, cover and let rise in a warm spot for 90 minutes.
Melt the butter and put half of it in a 9x13 pan.
Punch the dough down and shape it into a rectangle to fill the pan. Put it in the buttered pan and cover with another tbsp of melted butter. Cover and let rise another hour.
Preheat oven to 475 F.
Uncover the dough, and if you want, you can score the dough with a knife to make little indentations showing you where to cut later.
Bake until it's golden across the top, about 13-15 minutes.
Immediately brush with the remaining melted butter. Then use as much topping as you'd like.
The topping was about 1.5 tbsp of Parmesan, 1/2 tbsp onion powder, a tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp basil. This makes what ended up being too much topping, so I'd reduce everything a little or just don't use the whole thing.
shadmere 1 year ago • 100%
I was hoping to emulate Pizza Hut breadsticks! The ones I had at Pizza Hut when I worked there and could make them fresh were the best things.
shadmere 1 year ago • 100%
I don't know Roundtable, but I was aiming for Pizza Hut! That's what I miss most from working there in the early 2000s: the fresh breadsticks.
shadmere 1 year ago • 100%
Yes! The top was crispy and the inside was nice and fluffy. They turned out just how I hoped they would!
shadmere 1 year ago • 100%
What's the from?
shadmere 1 year ago • 100%
Well that's disturbing.
shadmere 1 year ago • 100%
It's an underground tunnel connecting a few buildings almost half a mile away from each other.
shadmere 1 year ago • 96%
Bullet Train was fun as hell.
Edit: I just realized that I saw John Wick based on, "Hey I want to see a movie today. John Wick? No idea what this is, but if it's in IMAX it might be fun!"
It was.
Need a screwdriver? Better hope there's one lying under a brick in a back alley somewhere! I know that simply *buying* every solution you need would make for a terribly silly game, and I can pretty easily ignore how little sense that makes while playing, sure. This isn't a *complaint*, exactly. Just something that went through my head earlier.
It's been a while since I've tried a brisket. I've never made a fully successful brisket (lots of "it was fine," but never "wow this was amazing!") Hard to convince myself to try a full one for just the two of us, but maybe I'll buy a flat or a point and try just that.