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why is it able to instantly liquify a bay leaf but struggles with garlic 😭

it’s fine—I turned it off and started trying to fish out the bay leaf bits with a fork

okay actually though. How bad is it really to have bay leaf in there?? looking it up

Okay so it’s Not Ideal but I’m just gonna blend it more and Deal With It

fuck.

I’m giving the swiffer a 4/10 rating for its ability to clean ceilings btw

DO NOT

#Scotch eggs #quail eggs #food

I had a thought. About how Scotch eggs are rather large and unwieldy and how if I made them with QUAIL eggs they might be the perfect size.

How difficult is it to SOFT - BOIL a quail egg? I imagine it takes very little time and might be difficult to time properly...

They are boiled through in less than 6 minutes. I think you could soft boil them fairly easy, but the problem would be frying the meat wrapping to a safe temp while maintaining the soft center on the quail egg. My guess would be you'd have to figure out a boil for...maybe a minute (two is probably pushing it, three is right out, I know people that hard boil theirs at 3 minutes and the yolk is "done" but soft), just enough to create a slight shell of whites. To stop the cooking, dump (just) the eggs into ice water and stir to cool rapidly.

Peeling them at that consistency will probably be a disaster at least half the time, so I would definitely plan to make 2x as many boiled eggs as you want to use for the scotch eggs. And then I would roll out the meat mixture into as thin a coating as possible, and do as much pre-shaping as you can so you put as little pressure as possible on the boiled egg while shaping the ball. tbh i might even go so far as to get fake egg (I mean who am I kidding would wash an egg and use it, but food safety says that's PROBABLY a bad idea) of approximately the correct size and shape, and use it to form a ball of raw meat, cut that in half to remove the fake egg, and then put the real boiled egg in, and just gently close the seal up.

BUT while i'm aware of scotch eggs and the process, I've also never made scotch eggs personally, because I'm not that big a fan of sausage, so I'm not sure if any of that would throw off the process.

knitting-doe

I’ve made quail scotch eggs before and yeah it sucks to do but they’re so good.

It was a couple years ago so I can’t remember how long I boiled them for but it was around a minute and they were only just set. I managed to ruin about half of them in the peeling step bc they’re so delicate.

I didn’t preroll the meat I just squished it like regular scotch eggs and they held up fine as long as they were held securely. The frying cooked them more than I wanted, they ended just under a hard boil, but were a very tasty snack. Can recommend trying if you have an afternoon and quail eggs available.

foodiereviews

I wonder if you could get the eggs inside soft-cooked by forming the raw sausage into little cups, cracking the raw quail eggs into them, then pinching the sausage closed around the egg and cooking them that way. You'd probably need to chill the sausage to firm it up, maybe even semi-freeze it. Though, the colder it is, the longer the cooking time, so that might defeat the point. Now I kinda want to try it - and I don't even like soft-boiled eggs XD

the-wanton-house-wife

You’re welcome 🧄

victusinveritas

homunculus-argument

Alright y'all, as promised, here it is:

Recipe of Nothing Soup

aka potion of involuntary naptime

Today we are starting with three onions, six large potatoes, four big carrots, a slice from a small cabbage, two packets of chicken noodles, 150 grams of pre-cooked shredded chicken (optional), three cupped handfuls of rice (exact measures unclear, my boyfriend measures with his heart), and oregano, pepper, salt and bouillon cubes to taste.

Chop vegetables as illustrated. Find your biggest pot, fill it with water, and put it on a heat source (stovetop, open fire, idk how you live your life. do not microwave though, I will kill you). Put all ingredients save for noodles into the pot as the water heats to a gentle boil. Add the spices and stock cubes as you see fit. Let the soup boil for about 10 minutes, stirring occasionally. Once 10 minutes are up (15 if the root vegetables are still tough instead of well-boiled), crush up the noodles and sprinkle them into the pot. Let cook for 5 more minutes.

Enjoy, and consume responsibly: Potion of Eepy.

its-all-down-hill

another-random-dom-3

#i mean #i do this with farm stands #so why not bakeries?

narwhalsarefalling

just had a convo with my friend. she mentioned she doesnt like sake cause its sparkling.

“wait, sake is sparkling? what have i been drinking?” i said. because i also dont like sparkling stuff.

i look at the sake bottle ive been drinking from for fun events for the past year. its vinegar.

i’ve been drinking strawberry flavored vinegar.

narwhalsarefalling

in my defense:

and:

its very hard to tell for someone who only kind-of reads Japanese and just saw the component for "sake flask" (酉) and, rightfully assumed, that the bottle that said sake was probably sake.

squirrelstone

No no, you don’t get to hide this in the tags

behindnightmaresanddreams

Summary: no one involved was drinking sake.

#foodie humor

zforhire

Today I made Eliot’s sandwich from The Office Job. It was very good, totally understandable why Hardison stole it. XD

#leverage

clevermanka

King Arthur Baking Company is coming under fire for holding a competition exclusively for people of color-owned businesses and brands.

According to the company’s website, “Baking Pitchfest 2024” offers a product edition geared toward baking brands founded and owned by people of color across the U.S., and a bakery edition, which focuses on people of color-owned bakeries in the Northeast and Washington state. “Half mentorship, half competition, Baking Pitchfest is an accelerator program designed to foster greater inclusivity and creativity in the baking world by providing equitable opportunities for People of Color entrepreneurs,” the website states, adding that winners will receive financial support, mentorship, and exposure. But the initiative has generated outrage amongst conservatives online, who have blasted the competition eligibility rules as discriminatory against white people.

One X user critical of King Arthur Baking’s contest posted an email she received from the company in response to her complaining. “Helping build joyful, equitable communities that celebrate diversity is an important part of who we are as a company,” the email states, later adding: “We love baking with anyone and everyone. Our simple expectation is that everyone show respect for one another.”

vrumblr

Time to buy more King Arthur Flour!

alienbooknose

If you need more reason to support them, they’re worker owned.

Since 2004, King Arthur has been 100% employee owned. As a result, our company is built on a foundation of transparency and collaboration, a

Also they actually are working on regenerative agriculture:

This new whole wheat flour is an innovative blend of unique wheat varieties bred to be more tolerant of the planet's changing climate.

Also they do blog articles about adaptive baking:

Baking more than usual during the holidays can aggravate symptoms of chronic fatigue. So when the baking bug bites, here are some strategies

acrelion

You know, way too often I find articles talking about how the maker of some product I use is actually Evil. It's really nice to get the opposite.

rederiswrites

King Arthur's gluten free box mixes are the absolute best on the market so far as I've found. Their chocolate cake mix is our birthday standard.

greelin

being alive is great because there are so many different vegetables you can sauté. but then there are also the horrors

yves-and-scessernee

with faith and perseverance, one day we will sauté the horrors

hugtheteadrinkthekitten

i love this website

forgotten-tuesdays

reblog to sauté the horrors

"I don't need a shopping list; with effort, I will remember that I need this item"

Okay but will you be able to remember that you already bought it? Because apparently I can't.

They're can openers.

kim-little-sideblog

So again, why are they shaped like this? I've never seen a can-opener like this

kim-little-sideblog

This is the right shape

rosebleue-deactivated20251002

That's a Klingon weapon.

asingularcanadian

person out here using wwi can openers

I've never seen a can opener that's not shaped like

outside of like, American movies? Where are y'all getting CAN OPENERS WITH HANDLES?

Well I got these ones from Kmart. From memory I think they each cost about six bucks. (About $4US)

silfranc

what is wrong with all of you? here is the opener!

Just looking at this picture is giving me tetanus.

#jesus christ people are really out here using can openers from the bronze age#op is the only person in this thread with normal can openers and they have 3 of them

They're all using these dangerous weapons because I'm hoarding all the good can openers

cipheramnesia

The earliest version of this type of can opener was patented in 1926, and went into production around 1930 or 1931.

The Swing-A-Way model #407 has been in production since 1955 and has sold an estimated 100 million plus units.

The Bunker company was purchased by the Rival Company and was manufacturing can openers based on this design effectively since 1931 up to the present day (currently owned by Rubbermaid).

There have been a large number of improvements to the design but it remains in production to this day including under more or less the unchanged original patent. Many can openers even incorporate a small hook into their design which can be used as a bottle opener, or similar to the lever type can openers above.

#I regularly do this #I have kitchen scissors that can be separated #for proper cleaning #bacon

secondbeatsongs

cut open a package of bacon while making food tonight, and then paused to take a pic because I realized the way I open bacon is probably not normal

is it just me? does anyone else do this?

secondbeatsongs

update:

(ID in alt text)

I think we've all done something very important here. thank you for your input!

unsolids-your-snake

Do you have ADHD

secondbeatsongs

do you think I would have learned excel for this if I didn't have ADHD?

brattylikestoeat

queenqueso

foodiereviews

Reblogging because I found the chopper! https://www.garlicprocess.com/manual-garlic-root-concave-cutting-tool/

#garlic

space-wizards

Local favorite cooking TikToker, B. Dylan Hollis, has announced a cookbook! Amazon link here.

miladyeve

IT'S FINALLY HAPPENING!!!

millennial-review-deactivated20

Reblog and put your favorite special "holiday" food in the tags, which holiday the food "belongs" to if it's specific (like if you ONLY get it on X holiday), and whether you make it or look forward to someone else making it! Feel free to make additions that include yummy pictures and/or recipes if you wish, I also desire to see what makes your holiday delicious!