people don't talk NEARLY enough about how easy it is to mod microwaveable popcorn, so here's a couple quick little recipes to make your popcorn pop:

MICROWAVE KETTLE CORN
* microwave a bag of popcorn like normal, then pour into large bowl
* microwave 2tbsp butter in a bowl until melted (usually takes a minute but you have to do it in multiple spurts or else it may explode)
* pour butter over popcorn, then pour in sugar to taste

SAVORY POPCORN
* The same as the prior recipe, but instead of sugar pour on crushed red pepper and garlic powder

and here you go: potato and cheese pierogi with green chile and a side of veggie bacon!

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i think i did something weird with the dough that makes it flaky -- probably folding it too much -- but idk what else to do with the leftover dough other than fold it back in, you know?

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so basically i finished up what i could and froze it all. cooking em today to show off what they look like!!

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looks like the circles are too small. plenty of dough left over to correct for the mistake though!

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made like 25 dough circles... taking a break to make/eat a few actual pierogi to make sure the recipe works

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taking a break because doing this without a proper rolling pin is a WORKOUT lol

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ok yeah this is DEFINITELY making more pierogi than last time. last time was... 30? 35? but in this batch i've made enough dough circles for twenty and i'm barely a quarter of the way through the dough

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potatoes are now boiling!!! since i'm doing this recipe without onions -- mine went bad :( -- there's not much to do but wait rn!

well, wait and clean the countertop

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dough's done, getting ready to boil the potatoes now!!

added less water than last time since i think that contributed to the dough's resistance to flattening. it's resting on my desk now

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a part of me worries i just didn't make the dough thick enough last time but if that turns out to be the case it's WAY easier to make more filling than it is to make more dough

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so, if my math is right, that means i need:

9tbs unsalted butter
2lbs, 3oz all-purpose flour
8 cups flour
17oz warm water

4 potatoes
possibly onion
olive oil/butter for frying
1lb cheese

keeping all the dough but only using one third of the filling hopefully should turn out about right

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gonna be using this recipe leitesculinaria.com/78499/reci but massively cutting down on certain parts of it since last time i tried i ended up with four times the amount of filling i actually needed

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i have all the ingredients... just have to deal with some stuff first and then it's time to make food for a week >:)

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i think i finally figured out why everything tastes bad to me recently!!!

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wait a minute... i think i just had a food epiphany

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