Shout out to Justin McElroy; I don’t remember if it was a recent episode of #mbmbam, or one I just happened to listen to recently, but he expressed a scrambled egg opinion forcefully enough that I had to try it, and he’s 100% right: just scramble them directly in the pan with butter; no beating ahead of time or adding milk. Eliminates steps and dishes used, and the texture is so much better
Update: did not make that one because their POS recipe blog threw up an un-dismissable subscribe dialog on my phone and I couldn't read the recipe. Tried another one I found and I'm gonna just call them 'microwave sad cakes' from now on.
(I do think that chocolate ones tend to be a *little* bit better, but really, they're never quite the treat you want them to be)
(probably gonna try this one, minus the sprinkles https://tastesbetterfromscratch.com/vanilla-mug-cake/)
Crepes! Alton Brown’s base recipe has never failed me (IIRC he has sweet and savory variants but I just use salted butter and add additional pinch of salt.
Cast iron skillet on low heat (3 is perfect on my electric range) and 👌👌👌
The hardest part is remembering to make the batter at least 30 minutes ahead of time so it can rest https://www.foodnetwork.com/recipes/alton-brown/crepes-recipe-1911037
Oof. Found a few cans of barrel aged stout from a local microbrewery in the back of the fridge. It’s not really stout weather but it sounded good.
I didn’t remember much about the one can I’d had last winter and in hindsight I think I now remember falling asleep after only a couple of sips.
It’s bad. Like, this-batch-must-be-infected bad, because I can’t imagine a professional brewer tasting this and deciding to put it into production.
Down the drain it goes. On the plus side, that means I can buy more beer.
Tell me about deep frying.
It was never a thing my family nor my spouse's family did, so my only first-hand experience with it is from a couple of boy scout campouts where we made 'poor man's donuts' (read: deep frying pillsbury biscuit dough) in a cast iron dutch oven over a camp stove, which came out pretty well but all I remember is there being a big jug of oil that just sat in our garage forever because nobody knew what to do with it.
Should I not even bother if my kitchen has no active ventilation?
What *do* you do with the oil when it's used up? (I think our transfer station has a collection vat)
How big of a pain in the ass is it if you don't have a dedicated appliance? (IE, what if I just use a deep, heavy-bottomed saucepan on the range?)
Not that I should get in the habit of deep frying food all that often, but when I got up this morning I was like "Goddamn I could go for an old-fashioned cake donut this morning" and I had one of those "you know what? I could figure out how to make donuts if I wanted even if it's not a Thing My Family Does" moments
Too Many Cooks - An instance for cooking and eating!