So the recipe we use calls for no baking soda for rising agent but 2tsp of baking powder (to 2 cups flour). I would say the other thing is use a stiffer batter—not so stiff it won’t spread but like… closest to there you can get it
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Oh that’s a great idea. I will have to try that next time, thanks!
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another hot tip for fluffy pancakes: substitute the buttermilk for half beer, half buttermilk.
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So after having my gut flora wiped out by all the antibiotics in the hospital I asked my GI what she recommended to help repopulate and the pithy version of her answer was “try to eat 30 kinds of plants in a week” and that actually sounds… like a really fun goal??
Last night I made a chicken thigh in a white bean and tomato sauce that was a variation on this recipe One Pot Braised Chicken with Beans and Chile Verde | Kenji's Cooking Show - YouTube
I had lots of canned tomatoes and bell peppers instead of tomatillos and poblanos so I twisted the dial to italian. Also added some kale because it works really well in braises.
(One of these days I’ll learn to take better food photos but I’m always hungry at that point)
Next time I’d add some dried mushrooms, or at least their broth
Got 8 plants in that one meal!
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Large tea brand Rishi makes an Italian Amaro-inspired herbal blend, “Saffron Bitters”, I saw it in the bulk section at the grocery store.
Organic bergamot peel, organic lemon peel, organic fennel seed, organic cardamom, organic angelica root, organic sarsaparilla root, organic turmeric root, organic eucalyptus, organic saffron
I bought some, infused a bunch of it in boiling water with my own personal additions of: chamomile flowers, turmeric, ginger, couple drips of lemon juice, and the secret ingredient dried parsley.
After cooling down, I have mixed it here maybe 40/60 with lime sparkling water and ice. Tastes pretty good to me, looks cool. What more could you ask for?
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I made this chili: My Favourite Vegan Chili with Homemade Sour Cream – Oh She Glows
Which my partner often makes, as they are injured at the moment. I used normal sour cream like a normal person though, and I adjusted spicing slightly and added them at the normal time (after aromatics) instead of near the very end which seems to be some insane American custom for people who are afraid of spices.
It was very good! Would recommend. Just remember to do normal shit like adding a normal amount of salt and not using “low sodium” veggie stock like some psycho who hates flavour
Thai omelets tonight
Just basil, bell pepper, and scallions but I made my own nam pla prik and damn it was so good, the sauce ran down into all the crispy whispy golden brown bits and I ended up making two because it was just too good
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Did you know? You can drink a Russian Imperial Stout at any time of year and in any conditions so long as it’s always cold and bleak in your heart
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I call this one Frankennstein because it’s like a Monster Energy Drink you make yourself
to start you’ll need some honey infused with cinnamon. that’s good stuff in any case so just make some.
Dissolve two tablespoons of that cinnamon honey i half a cup of strong black coffee and chill it down once it’s dissolved.
Add two ounces each of orange juice, lime juice, and grapefruit juice; and a teaspoon of vanilla extract. If you are feeling wild throw in one of those B vitamin Energy things you can get at the “health” food store.
Top it off with eiither La Croix or some of that hard seltzer stuff, again dependig on how wild you feel.
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It’s mattar paneer night again motherfuckers and why do I not just add sliced raw chilies to literally everything!?
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Damn that looks good. Paneer is god tier
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Squeaky cheese for sleazy freaks*.
*I am a member.
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paneer being referred to as ‘indian cottage cheese’ in recipes is a cooking fact that made me reconsider things
i still like it a lot though
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To be fair paneer on its own is basically like eating rubber, but paneer in a delicious curry? That’s another story
Gonna try a more south indian style dry seared okra curry this week I think
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Seared curried okra with ajwain, turmeric, coriander, fennel and amchur. This totally kicked ass and since I still have a big package of birdseyes I threw one in for fun and it was also spicy as heck. Served up just with some rice. I could probably eat a bucket of this but I’m going to be scrubbing this pan for probably a million years
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do you ever soak a charred pan in bicarb paste? i find that after like a day it becomes much easier to scrub
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Yes! It works real well. I’m just a big complainer
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real and true. whinge on compadre
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Instead of just scrubbing away the bicarb paste I like to just add water and boil everything out. It’s bad for anodized metal but works great otherwise. Boiling with the soda is how I clean utensils too a lot of the times.
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Is Barkeeper’s Friend a worldwide product?