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sorry i never got round to actually baking anything but i liked seeing what everyone else was up to

Bûche de Noël 

The cake I make every Christmas Eve, I've done it almost 20 years now

slightly more than half of you turned out to be correct. congrats

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raw garlic 🧄

raw garlic 🧄

it is still so wild to me that the butcher near our house has a literal meat vending machine outside

tea poll 

it also occurs to me now that people who didn't grow up in the uk/ireland usually drink fancypants teas youre less likely to put milk in anyway

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tea poll 

🍵 📊

i occasionally get weird looks for asking for milk with tea in cafés and such (well, back when we went outside) so i think maybe it might be the other way round?

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tea poll 

🍵 📊

my hypothesis is that basically no one from the uk drinks [black] tea without milk, but i have no idea what the situation is for everyone else

hello im still alive i just still havent made anything particularly photogenic yet

Mixing 30ml (1oz) of the syrup with ~100ml of club soda makes a delightful drink, and a lime wheel with a sprig of clapped mint brings a nice aromatic accent. This would be even tastier with some lemon in it.

3/3

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Last week I put together a quick batch of rhubarb syrup. It was super simple and the results were delicious. Kept the solids too as a sweet compote. Almost no waste!

- ~450g rhubarb, trimmed and cut quite small
- 1 cup white sugar
- 1.25 cups tap water

Tools:
- pot
- large mesh strainer
- measuring cup
- cheesecloth
- mason jars

Steps:
1. Dissolve sugar in water, bring to a summer
2. Spoon in the chopped rhubarb
3. Cover and simmer, stirring occasionally, for 15-20 minutes
4. Strain liquid from solids through cheesecloth after it has cooled a bit so you can properly wring it a bit.
5. Keep the solids too, they're delicious on toast or ice cream!

1/3

americans please stop using the word "slurry" in recipes thx

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Too Many Cooks

Too Many Cooks - An instance for cooking and eating!