Goofed Home

My first attempt at a quenelle… Needs practice, but not a bad go

thank you. my baking skills are not good. i specialize in sauces

I love this guy’s videos! That one is a fun one. ☺️

Inspired by an interaction I had in the comments of the bread community recently.

The dough is exactly this recipe https://www.seriouseats.com/foolproof-pan-pizza-recipe

Cheddar cheese stuffed between the edge of the dough and the pan to make a crisp on the crust

Sauce is basic tomato sauce from a can, garlic, basil, salt, and a bit of lao gan ma

Random smattering of salami from a costco charcuterie package

Low moisture mozzarella with a bit of parmesan added the second it came out of the oven

You gotta cook it right and fill it with garlic

Ah, but you see, I’m a lazy fuck.

Ah yeah, that a not a laptop, though i see it now XD, it’s a hole puncher.

Don’t worry my good sir, i’m not putting more spaghetty on my computer than that which comes from my code !

It was indeed :)

I think the square on the cord is an on/off switch for a lamp, not a ferrite bead

My partner surprised me with a Yuto Omura’s Japanese cuisine cookbook. I’ve been trying his recipes from his site (https://sudachirecipes.com/) and YT channel for about a year now. Every single recipe of his I tried has been an absolute slam dunk, sometimes helping me solve a particular recipe I’ve been trying to dial in for years (or decades). “Hm, sure, I’ll get around to buying his cookbook at some point.”

Oh, wow, I wish I’d gotten this book sooner.

There are elucidating primers and explanations, beautiful photographs, and just enough text to get you to your destination. The book + site + YT channel are force multipliers for each other. Even though I was using his website a lot, there are some recipe refinements in the book as he found tweaks and improvements. Yamitsuki (https://sudachirecipes.com/izakaya-salted-cabbage/), for example, has some tweaks in the book that I would have never imagined on my own.

And if you’ve never made yamitsuki, do yourself a huge favor. The website version of the recipe has been my requested side. That shit gets mowed. down. Every time. Omura isn’t kidding when he calls it addictive.

In addition to the great content, this is one of the best designed cookbooks I own: lay flat binding, two bookmark ribbons, a serious index (rather than an afterthought jammed into as few pages as possible), and a matte finish on the pages so that your fingerprints don’t muck up the images. A lot of thought went into making a cookbook that people would want to use.

I was just about to post this. Just one cookbook is the absolute goat of Japanese recipes!

Oh my god this site. Absolutely in love with her curry and melonpan recipes

The ramen is incomplete. It should be complete tomorrow but I couldn’t wait to try it so I made myself a bowl.

What is incomplete is the egg still needs to marinate, the pork belly needs to both marinate and chill. Otherwise it was already pretty good.

As always my main complaint with making ramen is that the amount of time and waiting you need upfront is very high but if you make a lot of servings the average time per bowl isn’t terrible.

Added more broth this time:

https://lemmy.world/pictrs/image/78d53c44-6403-4be3-924a-03af09bba787.jpeg

Nice! Good call on the broccoli. Looks pretty too.

Anchovy butter is the perfect salty compliment to rich goose egg yolk.

Eggs were free. Bacon $2. Anchovy butter on scratch made bread: $3.40 Cost per person: $5.40

This is the way

It only needs two fish out of a tin so make sure you have a recipe ready for the rest of it. My leftovers are going on pizza. Caesar salad is also a good one even though it isn’t part of the original recipe.

Modified from this recipe:

https://www.budgetbytes.com/spinach-tortellini-soup/

Everyone made it in the slow cooker! Haha yeah it’s that recipe but better. Very tasty!

Oh I still use the slow cooker, but it’s a versatile soup!

We knew it was goose egg season but hadn’t found their nest. This morning it was visible. 7 eggs. Probably less than a week old.

I’m going to have to change dinner plans this week now that I have gose eggs available.

Goose egg facts:
Three times the size of a chicken egg.
Chicken eggs are 30% yolk.
Goose eggs are 50% yolk.
That means the yolk is the size of 1.5 chicken eggs.
This makes them perfect for dippy yolks with fresh baked bread.
Boil time for a firm white and liquid yolk is one minute per ounce, so probably 6 to 7 minutes. Have an ice bath ready when you take them out of the water because they will continue to cook until you open them up.
They are great for baking. But not ideal for omelets because of the higher yolk content.

You get about one egg per female goose every other day. We have three females. So we will have about 10 eggs per week until they stop just before summer.

If a snake gets to a goose egg before we do that snake probably won’t have to eat for a month.

Time to make some crusty bread, buy some salted butter, and I crazy. Maybe some anchovies too. Anchovy butter on crusty bread dipped in goose yolk is very tasty.

You just can’t hide cedar eggs from a three legged dog!

Yeah. I’m hopeful that they build the nest inside their coop or outside of the fenced in portion of the yard.

Mustard, ketchup, red onion, thick cut bacon, relish, commercial buns, and pseudo cheese.

Flavor and texture wise this is the closest I’ve ever gotten to a premium commercial burger. Not the chain places but the roadside shack next to the strip club that has grass carpet, plastic chairs and dancers that are expecting. These burgers are really good.

Homemade chips. As for the chips I made sure to slice long slices which also resulted in the best chips.

I have run out of pickle relish.

This was not my choice. Wife demanded “heme with fat” and I asked about pork steak but she decided that burgers were the answer. This is going to require at least one vegetarian meal this week to balance the budget. Ground beef is way too expensive.

Cost per person $7.07

I honestly don’t know how people afford to get fast food delivered to them. People have to learn how to cook. Food delivery services are stealing from the poor. And by poor I mean people who are 12 paychecks or less away from being homeless.

THIS^ I couldn’t agree more. Also gardening ❤️ The vegetables taste better too.

I was recently struck with a half-baked idea to make a corned beef Wellington.

The inspiration is basically that I have a beef tenderloin sitting in my freezer that I was planning to make a beef Wellington with soon

And St Paddy’s Day is coming up, and I was also debating on doing a corned beef.

I have some experience curing meat, I’ve made my own bacon and corned beef from scratch in the past, so this isn’t totally out of my wheelhouse.

But I’ve never attempted to corn a beef tenderloin (and from my limited googling, I’m not sure that anyone else has ever been crazy enough to try it either) so I’m not too sure what that process will do to a tender cut like this.

I’m also looking for some inspiration on how to sort of “Irish” it up a bit (yes, I’m aware that corned beef isn’t particularly Irish, it’s still made its way into the Irish American diet as a St Paddy’s thing)

Normally I flambe the duxelles with some cognac, so I’m figuring I’ll swap that for some Irish whiskey

I also normally wrap some prosciutto between the pastry and duxelles as a bit of a moisture barrier, I feel like maybe there’s an argument for using some thin-sliced bacon for that instead (probably back bacon if I can get my hands on it, but that’s not easy in the US) and maybe wrap some cabbage into it as well

I normally serve it with a green peppercorn sauce, so I figure I’ll work some Guinness into that.

Curious if anyone has any thoughts on this. Anything else you would or wouldn’t do with this idea? Has anyone ever been struck by madness before and attempted to corn a tenderloin?

No clue how to help you here, but I’m interested in photos if you decide to make this.

Having made beef wellington a few times in different ways, I suggest individual ones. Prepare your tenderloin however you want but cut it into thick steaks, sear them then wrap those in pastry. this was my Xmas dinner the other pro to doing this is that the cooking time is faster so the pastry doesn’t get soggy.

A finely shredded cabbage, mushroom, and shallot mixture could Irish it up. Use just the thin leaf parts and trim the thicker stem part so you retain the taste but don’t ruin the softness of the mixture or get a bag of green cabbage shredded for coleslaw