Literary food quotes
I just have to post my favorite author's words about my favorite subject, all quotes by Terry Pratchett:
📖 Sham Harga had run a successful eatery for many years by always smiling, never extending credit, and realising that most of his customers want meals properly balanced between the four food groups: sugar, starch, grease, and burnt crunchy bits. —Men at Arms
📖 A good cook is always the first one into the kitchen every morning and the last one to go home at night. —Witches Abroad
📖 A woman always has half an onion left over, no matter what the size of the onion, the dish, or the woman. —Monstrous Regiment
📖 I wouldnae argue wi’ a cheese. —Wintersmith
It's Louisa! I've been around the fediverse for a couple of years now, if you know me you know I love to cook and eat and talk about food
My parents are English but I grew up in the northeastern US, so my strengths are in those regions' foods, but I love to experiment and try new things
Here's some things I've made
Well we had fun here, huh? Get ready for a million more food posts on @Louisa from me
instance admin announcement - tl;dr: Instance Closing on February 14, 2021
tl;dr - Too Many Cooks will be closing down on February 14, 2021. Everything will be deleted, so export things you care about before then. Masto has export tools in the settings to request a full archive of your account's content.
There's a few reasons for this, and things I probably should've done differently from the start (both from an instance organization standpoint and a technical standpoint), but there's nothing I can really do about that now.
I also, frankly, can't quite handle having an instance to administer on top of everything else going on, from a mental health standpoint. I also don't feel comfortable passing administration onto someone else, since I know I would still feel a responsibility for the instance, and doing so would not be trivial from an administration standpoint and I worry that trying to do that would put the instance in an irreversably broken state anyway.
So the instance will be closing down in one month, on February 14, 2021.
On that day, the instance's servers will be permanently deleted, so all of your data will be irreversably gone.
Thank you all for the fun times and amazing food posts. Thank you to the glitch-soc devs for adding the "automatic CW when posts federate out" feature, which I didn't even formally request, but they saw that I was interested in such a thing and added it.
Thanks again, y'all. This was such a fun place to hang out and I'd rather shutter it early than have something bad happen that I'm not equipped to handle, and have to shut down for those reasons.
I hope you'll understand.
It's done! I blended it up to a half smooth half chunky consistency I like, and it tastes very strongly of both raspberries and mustard
There's also a strong sharpness that is tolerable but not really to my taste, BUT I believe that will mellow over time, so I'm happy with it
It took FOREVER
This is one string but I also made another, and I kept a pound as loose sausage meat so I can make sausage rolls
I've tested the pig intestines for leaks by pouring water through them and snipping off the parts with holes, now they're soaking before I FINALLY make the sausages
Raw pork shoulder
Done and done, NOW it just has to chill overnight— I've mixed in the chicken stock, breadcrumbs, ginger, nutmeg, salt, pepper, and fresh sage
Raw pork shoulder
The coarse grind— it only took about 15 minutes but I did have to take the grinder apart and clean out the sinew that was clogging up the insides at the halfway point
Now I freeze it again and grind it fine, then I can season it
Raw pork shoulder
I gotta let this freeze a bit before grinding it
Setback: I thought the grinder attachment for the KitchenAid came with sausage tubes but it does not
Nevertheless, I will make the sausage mix and I ordered the tubes to arrive tomorrow
Ok, now I know some things for next time:
• I need to chill the dough because it's spreading too much
• I need to break the toffee bits up smaller so they don't puddle
• I need to add vanilla to the toffee as well as the dough, I thought in the dough would be enough but it's not
• I need to sprinkle them with sea salt before baking
My mustard seeds arrived, it's happening 🎉
I used @Pixley 's recipe https://toomanycooks.social/@Pixley/104252953414859849
The only change was homemade raspberry cordial (fresh raspberries, sugar, vinegar) that I made back in September in place of the wine/beer/water liquid
I'll see how it's doing in a couple of days
Nooooooo they changed the America's Test Kitchen app
Mostly I just don't like having to get used to something being done a new way, they actually did fix how recipes (copied directly from the magazine) would say "see diagram" and there was no diagram in the app, but now there is, so that's good
But I look at My Favorites a lot and they added some extra steps to get to the favorites 😔
Hey it's your buddy @Louisa
I love to cook and bake all kinds of things ❤️
Too Many Cooks - An instance for cooking and eating!