/ck/ - Food & Cooking

You could grind/ process them into a meal or flour. I used ground hazelnuts flour in liebkuchen and other german baked goods.

>>5274209
>2/2
The other pie that I am making is a poppy seed Torte I found in an older food network magazine.

4 large egg yolks
3 tablespoons cornstarch
Pinch of salt
1 1/2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup cold heavy cream
1 tablespoon poppy seeds

I am making two pies "for" pi day. The first one is a Shoo fly pie in honor of my birthday next week. It is one of my favorite pies.
>1/2 Shoofly pie

This looks amazingly tasty OP. I cant wait to try it. For the spring/ summer I bet it would be amazing with some homemade orange syrup.

My favorite soup by far is Tom Kha Pladuk (Thai catfish soup) It is surprisingly creamy, has a nice cilantro/lime tang to it, and I love the subtle heat brought by the chili.

>>4870395
Ive chipped and hurt so many goddamn teeth on these things... I cannot eat them anymore.

I think we can all agree that dots are best.. Even if they are domed jelly candies of asphyxiating inducing death. The perfect shape to be inhaled and clog a trachea

>>4870767
My thoughts exactly
>>4870770
I concur. Met a hipster cashier there we talked for a while and went on bunch of dates so it was worth it.
>>4870773
I agree though they have the best selection in town.

>>4870763
I have to agree with you.. there is a lot of work that is above minimum. Im a union stone mason, it too is back breaking work, but it does take much learned skill and I am making about 28 dollars an hour plus benefits. People just need to know how to apply themselves. With that said there are MANY jobs out there that do not allow you to earn what you are worth because they pay too little

1. Kroger
2. Anderson's Market
3. Sautter's
>Pic related Anderson's

>>4864535
B...b...bu..but... girls get "smegma" too..
>>4864236
Idk. I have some pretty good "British" food.

>>48423156
For the sauce:
This is enough sauce for half of the gnocchi. If you want to cook off all the gnocchi, go ahead and double the recipe. Just a note that I’d recommend you make this sauce through twice as doing twice this amount in one pan would be unwieldy.

Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids begin to brown and the butter becomes fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.

When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved parmesan.

>>4841556
I have a personal favorite which is sweet potato gnocchi wish sage brown butter and balsamic.
For the gnocchi:

>1 1/2 pounds sweet potatoes
>1/2 pound Russet potatoes, halved lengthwise
>1 tablespoon olive oil
> Black Pepper
>1/4 cup finely grated Parmigiano-Reggiano cheese
>1 egg, lightly beaten
>3 tablespoons honey
>2 teaspoons kosher salt
>1 1/2 to 2 1/2 cups all purpose
For the sauce:
>4 tablespoons unsalted butter
>12 to 15 fresh sage leaves
>2 shallots, quartered and thinly sliced
>3 tablespoons balsamic vinegar
>Freshly shaved parmesan, for garnish
>Freshly ground black pepper, for garnish
Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.

Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and sat. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You’ve added flour when you touch the back of the dough and it is damp but not sticking to you hand.

Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don’t add too much additional flour as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, use your thumb, roll each piece down over tines of a fork to indent.
Bring large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to clean rimmed baking sheet. Reserve 1/2 cups of pasta cooking water and drain the rest.

>>4842163
I concur.. DO you concur?

Yes I made 10 pounds or so every year. It is extremely easy and requires just a little bit of patience and attention. Just make sure you have enough salt and for god sakes keep it "submerged". It is defiantly worth it because, or at least mine is. One thing you must remeber is that sauerkraut is "alive" and that means it can have different results. The specific strains of bacteria and yeast on your cabbage will result in a different flavor than mine; however, in general i find homemade sauerkraut is:
>crisp
>Very sour compared to store bought
>holds up well to cooking
>not as (bad) funky as store bought
>More (good) funk than store.
It is worth it for sure!

I am on the exact end of the spectrum as you. I HATE canned green beans. Though I imagine that it is all up to personal tastes

>>4792618
Ummm but that IS how you make hardboiled eggs... except you let them cool just enough to peel.

>>4763739
>>4765534
This hack does not work..How do I know?
I was the one who drugged the drinks

>>4738157
I absolutely love this place for produce. It is just a few miles down the road from my house and they have an amazing selection. They also have a pretty impressive beer and wine section and a House of Meats butcher. For most things else I get from Kroger

>tfw ate cilantro just before hearing about it being recalled for listeria.

>>4727320
I absolutely love his series. He has some pretty solid recipes and some pretty great ideas. I also love the F Word.
>>4727502
I agree. While he may seem like a git with his speech impediment, I really do respect what Jamie does and I do enjoy many of his recipes. I would Suggest 15 Minute Meals.

>>4727528
Unless we keep these info graphs food related, this is not going anywhere.

>>4725678
>>4725720
Nothing beats a dutch oven for these applications. I only suggest one thing. While enamel is great it can chip. This has never been a problem for me but some people are bothered by it. Never the less, I would suggest something very heavy and solid. And for the love of ALL FOOD GODS, do not buy one with a plastic or rubble knob. It defeats the whole idea of placing it in the oven when the knob melts. I love to make soups in it because it is great to start the base in.

First off let me say I hope you bought American. If you have then congrats, welcome to the world of high quality utility cookware! If not... well enjoy your potmetal Chinese paper weight.

Regardless, you need to season it, and it will last you a lifetime... and your children lifetime I regularly use one of my great grandmothers skillets.

You can use them for anything.

>>4725780
I would have to agree with this persons statement. I have never been sick from eggs to my knowledge. You will know if you find a rotten egg.... believe me you will know.