#adjusted recipe

[peliginspeaks]

Standing at a rainy cold bus stop and thinking about recipe books in the Neath. Battered old things from the Surface that perhaps sat in a cupboard for a good few years until their owners accepted that they couldn't afford the import on those ingredients now, and started crossing them out and replacing them with mushrooms, lichen powders, and the less dubious local meats. Glossy-covered ones titled in looping script, printed on something not quite unlike typical paper, trying to call on the tradition and elegance of a sunlit kitchen and not quite getting all the way there. Books that embrace the Neath entirely, with indexed guides to avoiding toxic ingredient lookalikes and descriptive flavour profiles entirely without comparison to Surface fare. I want to peek inside a PC's cupboards. let me see their recipes.

[whatthe4355]

Transcription and personal adjustments(in italics) below

Hope you enjoy it! I think its great and while it works best in an enameled dutch oven, a regular cast iron dutch oven will get seasoned so nicely from this.

Smoked Sausage and Chicken Gumbo

Serves 6

Ingredients

3 tablespoons + 1 teaspoon vegetable oil, divided

14 ounces Andouille sausage, sliced into half moons (do NOT use store brand or frozen, trust me I have learned the hard way)

4 skin-on, bone-in chicken thighs (about 1-1/4 Pounds)(works just as well with diced thighs)

1 tablespoon + teaspoon Cajun Seasoning (Bare minimum, add more as heart desires)

6 tablespoons gluten-free or all purpose flour (This is used to form roux, and thus you might need a little more or less depending on how that goes)

1 green bell pepper chopped

2 small celery stalks chopped

1 large shallot or 1 small onion, chopped (Shallot highly recommended)

2 cloves garlic, minced (Bare minimum, go kooky with it)

2 Tablespoons tomato paste (the tube kind works best)

56 ounces low-sodium chicken broth

2 bay leaves

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (or more or less, optional)

Directions

Heat 1 teaspoon oil in a 6+ quart Dutch oven or soup pot over medium-high Heat. Add sausage then saute until browned, 5-7 minutes. Transfer to a plate then set aside. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning, then place skin side down in dutch oven. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through, then transfer to plate with sausage and set aside.

Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat. Add three remaining Tablespoons oil then sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux). Add bell pepper, celery, shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn. Add garlic and tomato paste then saute for one more minute.

Add a couple big glugs of chicken broth at a time to the Dutch oven, using the wooden spoon to scrape up any bits on the bottom. Add remaining chicken broth, remaining 1 tablespoon Cajun seasoning, bay leaves, smoked paprika, and cayenne pepper (Also add the meat back!) then turn heat up to bring gumbo to a boil. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off the fat that rises to the top (not necessary).

Transfer chicken to a cutting board then remove and discard skin and bones. Shred chicken then add back into the gumbo. Remove bay leaves then taste and adjust seasonings if necessary. Serve over cooked white rice.

Southern food tournament is making me realize I no longer have access to half or more of my biggest comfort foods (at least, not cooked properly) and I haven't had any of them in years and this is the one and only motivation I have ever had to actually learn how to cook. I need to make my own hushpuppies and okra if I ever want them again

[angiestown]

why don't you try mixing one egg, half a cup of sugar and a cup of peanut butter (as well as a tablespoon of oil if using a particularly dry brand of peanut butter like many american brands), press into a 9x9 greased pan, top with mini chocolate chips then bake at 325F for 17-23 minutes and let cool to firm up

[a2zillustration]

August Baking 2024

Oreo Cakesters - 5/5

Genuinely impressed these turned out as good as they did because SOMEONE (me) used twice as much butter as necessary for the cookies. Can't wait to try this one again the right way!

Cinnamon Roll Sugar Cookies - 3.75/5

These taste good but they're so much effort to make. Just find a really good snickerdoodle recipe you like more tbh, unless you want cookies that look cuter.

[swinging-stars-from-satellites]

my mom for some reason bought a whole spiral cut ham and so it's time for my favorite "low effort quick and easy healthy and delicious dinner with Lu, who just got off a 10 hour shift and is, perhaps, Hangry":

don't talk to me scramble

(so named because when I come home from work and am eating a late supper I want everyone to shut up and let me eat in peace)

YOU WILL NEED:

3 of the biggest eggs you've got - 4 if they're smaller than LargeTM

ham: deli cut works here but I literally just grabbed the spiral cut ham and ripped pieces off with my bare hands until I had a generous handful of Ham Bits (you can probably use whatever lunchmeat you have in your fridge for this tbh)

about like 3 tbsp of cream cheese?? Gordon Ramsay it babey

one(1) slice of pepper jack cheese or whatever kind you like

big handful of spinach (frozen works but I used a slightly wilted leftover salad since it needs eaten soon) or other vegetables of choice. bagged frozen stuff is great in eggs

optional carb (bread, tortilla, biscuits, et cetera)

LET'S CRACK THIS THING.

butter or oil in your pan. crack ya eggs. throw the Ham Bits in immediately or else they will be Cold. once eggs start to cook throw in your SpinchTM or ~vegetals of choice~ so that they'll wilt/heat up. this is the point where you want to toast your bread or heat a tortilla or whatnot, if you're into that kind of thing. once eggs are MOSTLY cooked, toss in your pepper jack and cheem creams and stir it all around until it's melted. it will probably look a bit watery — if this is a texture no-no I suggest making this in omelette form, bc yes, cream cheese is awesome in an omelette. serve with Optional Carb if you wis, or by itself, possibly eaten directly out of the pan you cooked it in. you are adulting so well. your tastebuds and your body think you're the coolest 👍 go forth full, happy, and proud of yourself

[anticurses]

cookies turned out! good! :D

[ameliatarianrecipes]

Pumpkin Bread

This is an ameliatarian adjustment of a recipe originally from @luminousalicorn. It's good!

225g (1 2/3c) all purpose flour (whole wheat also works fine)

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

110g shortening or 1 stick vegan butter*

1 15oz can pumpkin

267g (1 1/3c) sugar

100g (1/3c + 1 tbsp) milk

Optional: 40g mini chocolate chips

Whisk together dry ingredients. In a separate bowl, mix wet ingredients (shortening onward) with a mixer, until the shortening is broken up into small but still visible pieces. Mix together dry and wet and fold in mini chocolate chips if using.

Put batter in a greased and floured 9x5 loaf pan.

Bake at 350 for 1-1.5 hours (my oven is a little wonky and it took me a long time).

*Do use vegan butter or shortening even if you're not vegan; it makes the texture smoother. If you are vegan, you can use any non-dairy milk to make the loaf.

[reginamillls]

I'm feeling petty if you ever want a recipe from my old job I'll send it to you I don't care about them at all

[squid--inc]

managed to make potion of lemon bar: a lemonade that tastes like a lemon bar

2 tsp lemon juice

1 tsp lime juice

1 tsp vanilla

1-2 tsp sugar (can sub for simple syrup equal amount, and just add less water. or don't, I'm not your parent)

the tiniest amount of salt, to a degree that idk it even makes any difference. probably more of a 'count the grains' amount.

3 tbs water (warm to hot if you want to melt the sugar faster)

⅔ cup cold tea (i used green)

⅓ tsp cream of tartar

mix pretty much everything but tea and tartar to melt the solids, and then add the rest of ingredients. enjoy cold to slightly cool.

[thetabbybadger]

Trying a new cake recipe but i don’t have the right pans so I’m trying it as cupcakes and I reeeeeally hope it still works 🤞😳🤞

[wereshrew-admirer]

conflicting desires for lyke and duvall in sangfielle season 2:

-duvall low-key resenting lyke over the chine thing

-lyke high-key resenting duvall over the oratorio thing and EXPECTING duvall to resent him over chine but instead it's the same one-sided tension that they had on the jade moon

i want them to be involuntary friends. I want it to look like a huge 8ft tall straight* guy calling his obviously gay best friend a wretched bitch and everyone is a little uncomfortable about it except for duvall, who may or may not be behind lyke's bizarrely bad luck when it comes to flies landing in his drinks.

(*i don't think lyke is straight but i do think he's the type of bisexual man that people assume is straight)

[baravaggio]

Any baking tips for those of us who are hopeless when it comes to cookies? 🤲

of course! 👩🏻‍🍳

should go without saying, but use metric for accuracy if you aren't already

for crispy on the outside, gooey on the inside cookies you need to whip your butter and sugar for longer than you probably think you do. 2-3 minutes for butter and sugar, then about 8 minutes with the egg or egg substitute. this lets the butter and sugar properly bond, the eggs provide additional strength. this gives your cookie structure, it'll prevent them from spreading or getting too greasy.

when using a lot of high butterfat content butter (e.g. european style butters, think kerrygold) you might want to use bread flour to give your cookies a little more structure, just be careful to not over mix. otherwise AP flour is fine

the fancy ingredient isn't always going to be worth it, depending on what you're using it for/who you're baking for. I'd use vanilla bean paste if I was making ice cream for myself, but I use regular vanilla extract in the cookies I sell because it's the flavor most people in the US will know and have a life's worth of positive associations with

don't cheap out on the flour. I think sifting is a waste of time, and I only really need to do it if I buy the cheap stuff

chill your dough for 1 hr minimum before baking it to deepen the flavor and minimize spread

if your cookies are puffing up too much, you can take them out of the oven and slap the tray against the counter to deflate them a bit - do it a couple times with a couple mins of oven time in between, and you'll get flatter cookies with a really aesthetically pleasing ripple texture

take them out of the oven before they're entirely done, let them finish baking using the heat of the tray

[xxscrabiesxx]

[kedreeva]

I'm so in love with them

[puppyeared]

man ok so you know the spiciness scale on menus that show you how spicy a dish is so you can order based on your tolerance. can we have that for sauces too please

[ukulelekatie]

I want to get in to beaking bread, could you share the recipe?

Absolutely!

Disclaimer: This is going to be a kind of "choose your own adventure" type of recipe in order to make it as accessible and beginner-friendly as possible. Also, I'm not an expert by any means! This is what works for me, but questions and suggestions in the notes are welcome :)

Ingredients:

5 1/2 c. (688g) All-purpose flour, plus a little extra

2 1/2 tsp (7g) Instant yeast or active dry yeast

2 c. (472 mL) Warm water, about 100°F/38°C

2 tsp (12g) Salt

2 tsp (9g) Sugar (or maple syrup or honey) plus a pinch more

1 tsp (5g) Oil - I like to use olive oil

Equipment:

Small bowl or cup

Large bowl

Cloth, plastic wrap, or lid for large bowl

Wooden spoon or spatula for mixing

Parchment paper

Dutch oven (or a baking sheet and a large, metal, oven-safe pot)

Knife (the sharper the better)

Cooling rack

Food scale, if you're using the metric measurements

Instructions:

Part 1: Combine the Ingredients

Add 1/2 c. (118g) of warm water to a small bowl or cup. Add a pinch of sugar (or a little bit of honey or maple syrup) and your yeast, stir gently until combined. Let rest for about 5 minutes until the yeast mixture gets bubbly. This indicates that your yeast is alive and ready to go!

In a large bowl, whisk together the flour, salt, and sugar

Create a well in the center of your flour mix, and pour in the yeast mixture, the remaining 1 1/2 c. (354g) of water, and the oil. Mix together until you get a shaggy ball of dough. It should be a little sticky, but if it's too sticky, add more flour.

Part 2: Kneading

This step is optional. I find that kneading gives it a chewier texture and keeps the loaf from getting crumbly for longer, but the no-knead method is still delicious and easier. Skip to Part 3 if so desired.

I suck at kneading so I use my handy dandy stand mixer. But you can knead by hand if you want, or you can opt to not knead it at all! You're looking for a nice smooth, stretchy ball of dough.

Part 3: Rise

Lightly grease the inside of your bowl. Put your dough back into the bowl and cover with a lid or a damp cloth or plastic wrap and let rest in a warm location.

I like to put mine in the oven--make sure it's turned off, and make sure everyone you share the kitchen with knows there's dough having a little nap in the oven. Not everyone checks to make sure the oven is empty before turning it on, ya know?

Let rise until the dough has doubled in size and there are tiny bubbles on the surface. Time will vary--if you're using instant yeast, this will likely take 1-2 hours. If you opted for active dry, the rise time will be longer, anywhere from 2-4 hours. If you did the no-knead, method, it may take even longer than that. You could even leave it overnight if you want!

Part 4: Preheating and Shaping

This bread is meant to be baked in a Dutch oven. Dutch ovens trap steam, which helps create a nice crust. But if you don't have one, don't fret! You can place your loaf on baking sheet, and then place a metal pot over the loaf for the same effect.

When your dough is done rising, take your dough out of the oven and then preheat the oven to 450°F 230°C. If your dough is resting in the oven, don't forget to take it out first.

Add your Dutch oven or sheet and pot to the oven to allow them to heat up.

Punch down the dough to get rid of the air bubbles, and then place the dough on a lightly-floured surface. Pull the edges of the dough in toward the center. You should see the shape becoming more spherical and feel the surface getting tighter. Here's a quick visual: https://www.youtube.com/watch?v=IWA0RAAsBHg

Transfer your beautiful dough baby to a sheet of parchment paper. Gently flour the surface of the loaf, and then use your knife to score the top. (Don't go too deep!)

Part 5: Baking and Cooling

When the oven is heated, remove your Dutch oven and transfer your dough and parchment paper inside. Make sure the parchment paper is completely inside to prevent it from burning.

Bake for 30 minutes. After this time, remove the Dutch oven lid and let your loaf bake for 10-15 more minutes until the crust is nice and golden brown

Transfer the loaf to the cooling rack and let it cool for at least an hour before cutting into it. I know it's tempting to dig in right away, but I promise it's worth it.

Your bread should be good for about a week. I like to store mine in tin foil or in a large zip lock bag. To keep your crust nice and crispy, don't wrap it up until it's completely cool.

Enjoy!