ilovefuzz.com

Made my own lacto-fermented hot sauce with habañeros and red bells. It's radioactive red and tastes delicious, I've been putting it on everything. I want to do jalapeños and tomatillos next.

My friend gave me his old Dutch oven, so I took advantage of a rainy day and made beef bourguignon that came out great!

friendship wrote: My friend gave me his old Dutch oven, so I took advantage of a rainy day and made beef bourguignon that came out great!

Taaaaasty.
That's what rainy days are for.

i've been meaning to post in this thread but i always forget to do it: for the very same reason (rain) last week we made some homemade ravioli, stuffed with a mixture of meat, cheese, raisins, biscuits and spices. It's a typical local recipe, and we've been meaning to do it since ages but never got the time to.
it took us about 2 hours just to roll all the dough, prepare all the stuffing and get the ravioli ready to be boiled. We ended up with about 180pieces, so now my fridge is kinda exploding.
It was tiring but sooo satisfying, definitely got to do more homemade pasta/dough and stuff like that this fall.

friendship wrote:Made my own lacto-fermented hot sauce with habañeros and red bells. It's radioactive red and tastes delicious, I've been putting it on everything. I want to do jalapeños and tomatillos next.

mmmm I did this recently but with jalapenos and it is fantastic. Will be doing this whenever I can find good chilis

Pumpkin cheesecake was made last night. Green bean casserole is in the slow cooker. My missus has her turkey in the oven. In the pause before dressing, roasted Brussels sprouts and garlic mashed potatoes. Deviled eggs and mimosas sustain the cooks.

I cook every day and always go to relatives' for TD. I have never made a turkey dinner. When my special lady starts talking about all the dishes my mind starts to overload. I'm thinking, if I'm actually cooking meat, how about just salad with it? But I'm doing the cheese potatoes + stuffing. I'm gonna say that, never having been a boy scout or a survivalist, an electric knife sharpener like Chef's Choice is so nice for a day like today.

I've been hosting Thanksgiving for my friends for last four years, pretty bummed that I can't this year. I usually make the turkey and gravy (and turkey stock for the freezer) and have everyone bring everything else since the turkey is such a big production.

Instead, I'm gonna roast a chicken, green beans, potatoes, and make boxed stuffing for funsies.

Yo I'm making confit byaldi and serving it with a 2016 château panet and I'm pretty pumped since making confit byaldi takes forever and I won't even get to eat it until tomorrow

Never heard of that dish, but after some googling I can say that it looks awesome!

It's almost done now. Pretty excited. The wine is decanting too. I'm more or less following this recipe for the dish: http://www.ellekae.com/ratatouille-a-la ... as-keller/

I think the question we should really be asking ourselves is, what is the rock cooking? Remember to check in with your buds.

The confit byaldi was incredible! Perfect with that wine too. Made enough of the dish to eat it today as well.

For supper I'm making unleavened white wine cheese waffles based on the first waffle recipe ever. Also making grape jam to spread on them. Gonna drink the selfsame fancy white wine to the meal. Omnom.

Some delicious sounding recipes going on there! I've never tried confit byaldi but I really should. Big fan of all ratatouille variations.

SPACERITUAL wrote:I think the question we should really be asking ourselves is, what is the rock cooking? Remember to check in with your buds.

I smell it.

Hey, New Yorkers, if you can't find a knish, I've found hummus w/ mustard & sauerkraut is a somewhat acceptable substitute.

Gone Fission wrote:Pumpkin cheesecake was made last night. Green bean casserole is in the slow cooker. My missus has her turkey in the oven. In the pause before dressing, roasted Brussels sprouts and garlic mashed potatoes. Deviled eggs and mimosas sustain the cooks.

Did the same exact menu again. Still very good.

yesterday for death to colonialist fucks day I roasted brussel sprouts and green beans with diced bacon in a lemon-dijon vinaigrette. tomorrow I'm responsible for Large Bird.