/ck/ - Food & Cooking

In the end, the consistency was interesting, but everything was a bit too spicy for being able to feel the taste of asparagus.

Next time, will try something else

Just a veggie stew, with potatoes, bell peppers, tomatoes, asparagus, chorizo and eggs on top.

>>6586403
I have the same mixer as your pic (except mine is white)
When kneading bread dough, I use "min" speed.
When the dough sticks to the hook, it means that it's made. You don't need your mixer any more.
Just unstick it from the hook, you can add a little flour, knead it by hand a few minutes, making a nice ball before letting it rest in a slightly warm room.
When it has risen, knead it only by hand.

Good luck Anon!

>>6583564
OK, I give you the point
I've just eaten fries, I'm sated now
Plus, your cutting style story seems plausible
And, you're also belgian so I won't insult you more

But... seriously
>mongrul?
Did you mistype 'mongrel'?

>>6583446
Nice try, my limited-minded Anon friend.

UrbanDictionary
French fries
The American word for "Pommes Frites" - a Belgian side-dish consisting of deep-fried, finger-length pieces of potatoes, served hot and salted. Traditionally served to anything from Moule Mariniere (clams) to Hamburgers.
Also known as chips in Britain and Australia, Pommes Strips, Belgian Fries, and more recently, Freedom Fries.

>>6582050
>mfw
$60 a single steak?
Was it a 4-lb steak or something?

>>6580699

... I made this.

Contribootin'

With this...

>>6575414
I tried Garofalo 1 month ago, and instantly came back to De Cecco

>>6569335
Bon appetit Anon, looks fresh!

>>6564817
My favourite dessert is probably pic related

Wow, I'm lucky! Massachusetts has the belgian flag.
To me New England Cuisine: numerous Seafoods, Cranberries, Boston Creampie, Apple Ciders, Maple Syrup, etc. Even oysters!
Could have had a worse draw.
Plus: Boston features the oldest continuously operating restaurant in America : the Union Oyster House (1826)
Pic very related

>>6561559
Right, they're pretty bland when too fresh.
You can also try this: allow them to air, just let them dry for some days, maybe up to a week, until they slightly begin to brown.
They'll be much tastier, and also they will reject much less water during cooking.
These mushrooms I used there >>6554988 had been out of the fridge for 1 week.
Pic totally related

>>6561055
God I love this forum

>>6558309

AYY LMAO /10

>>6555676
Would certainly eat, despite faded colors!

>>6555794
Sometimes I don't feel like eating cardboardy pizzas
And the sight of raging psychorigid sectarians has always something pleasant

>>6556897
So a pizza stone is definitely a must-try, thanks

>>6555675

This >>6555683 Trust your senses. (nose)

>>6555680
You are right. Dry dough.
For kneading as I'm lazy I use pic related.
Proportions are here >>6555731

Coulis (noun) a thin fruit or vegetable puree, used as a sauce.
And again you're right, I could have added a bit of garlic to it. Good idea.

>>6555582
>>6555067

1 kg/2.2lbs flour
1 tbsp salt
42 g/0.09lb yeast melted in 400 ml/0.85pt lqd tepid water
And (in my case, heavily loaded pizzas) approx. 50 ml olive oil to add crunch to the crust

>>6555080
Pizza baking stone?
Intredasting... I'll think of it, thanx.

>>6555181
>B E C A U S E I C A N !
: ^)
Will cut them next time, I promise!

>>6555036
Not really a swastika, it was a way for Wifey to know where were situated the mushrooms and eggplants.

>>6555037
My oven goes up to 275°C/525°F, but the problem here doesn't only rely on the temperature that it is able to rise.
I also had to cook 3 pizzas at the same time, and giving them the same amount of heat.
If you know a little bit of physics, you'll quickly understand the problem.
Besides building a colossal, dedicated pizza oven (preferably wood-fired), the solution we found was to switch height position in the oven for each pizza.

Bland?

OK, sprinkle it with chili oil, that should do it.

No, definitely not burnt.

Jelly, maybe?

Is it cheesy enough?

Burnt you said?