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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

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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 

Hey all

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.

Love y'all.

Raspberry mustard 

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

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Sausage making 


This is one string but I also made another, and I kept a pound as loose sausage meat so I can make sausage rolls

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Sausage making 

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

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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

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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

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Raw pork shoulder 

It's on

I gotta let this freeze a bit before grinding it

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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

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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

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It's a high stress situation to cook so many things at once that when a timer goes off you don't remember which thing it was timing


I'm going to make cookies with toffee bits, so today I made the toffee bits

Raspberry mustard 

My mustard seeds arrived, it's happening 🎉

I used @Pixley 's recipe

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

I can't decide if red wine vinegar or apple cider vinegar would be better in my raspberry mustard, I'll have to do a taste test when I make it


I got a tamagoyaki pan for my birthday from a friend, it just arrived

I didn't do a great job, but now I know I need more layers, just thinner

And probably less soy sauce because I don't have the light-colored kind and BOY does it make the eggs brown, it tastes great though!

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 😔

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Too Many Cooks

Too Many Cooks - An instance for cooking and eating!