Oooooh, and the local cocktail emporium just received their restock order of the good falernum! Gonna make some Captain's Blood drinks this weekend, aww yiss!
I should also finally hack open that coconut and toast its inside bits, it's not getting any fresher...
A recipe blog, but the recipes are all wildly oversimplified and the blog parts are forty thousand words pulled from Project Gutenberg.
“Make a full pot roast dinner in just five minutes! Ingredients: 1 full pot roast dinner, 1 tsp salt.
I love how simple this recipe is! The suburb of Saffron Park lay on the sunset side of London, as red and ragged as a cloud of sunset. It was built of a bright brick throughout; its sky-line was fantastic, and even its ground plan was wild....”
Just made apricot chutney for the first time, improvising from https://spicecravings.com/peach-ginger-chutney-pressure-cooker-or-stove. Did not use enough ginger.
In the middle of making apricot paste. Working from https://www.seedtopantry.com/2016/07/12/how-to-make-apricot-paste/
It's Tuesday night, so: Oscars & Cocktails! Still on 1955, and tonight it was the Cary Grant vehicle To Catch a Thief.
The cocktail tonight - singular rather than the before/after intermission pair we usually choose - was the bourbon based Wicked Behavior. It's unbalanced towards the sweeter side, but it remains interestingly complex and very, very drinkable. It would go well in a larger glass packed with crushed ice, I think.
Shake hard with ice, double strain into a chilled coupe (a deep coupe, this is a decently large amount of liquid especially after the ice dilution). Garnish with a dehydrated pineapple wheel.
meat of the fishy variety
Just the same dish again. It's quick and easy and I was pretty tired.
Time to 🍨🍨🍨
It's been a long time since I've used my ice cream maker! I still have about a cup of that nice caramel I made though, and I thought it would be great as a swirl in some coffee ice cream
Of course, the cooking, cooling, chilling, churning, and freezing will take all day, but at least it's easy
@mdszy hey skelly whomst cooks, is there any way I can toss you a few bucks as thanks for running this instance?
The wrinkle is that I'm in Canada and have no PayPal account so Patreon refuses to take my money
Update: only made it to lunch time before serving it up.
The texture was absolutely amazing, creamy and almost like a milkshake without the weight. The flavour was every last drop of chocolatey flavour in the coffee, plus a nutty sweetness from the oat milk, and a dessert-like sweetness from the sugar - it could even stand to drop back a bit, maybe from 16g to 14 or 12 for two servings. (I think next time I'll add just a tiny pinch of salt too, not because I felt it was missing this time but because it tends to sharpen up and highlight parts of some coffee flavours.)
Factoring in all the consumables brings it up to about $2.25/250ml, which is pretty indulgent but still better than $4+tax per 250ml can.
Categorical win, definitely making this again!!
...then the nitrogen.
(NB., _not_ NO2, rather pure N2. NO2 makes a frothy drink rather than a creamy one, and seems to add a bit of a metallic flavour for some reason.)
Into the fridge with it, and now we wait!
Too Many Cooks - An instance for cooking and eating!