#steven cook

[downthetubes]

The Crystal Palace Dinosaurs in London have been saved, thanks to a partnership between Bromley Council and Crystal Palace Park Trust

Crystal Palace Dinosaurs saved

Crystal Palace Dinosaurs saved

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Make sure you wipe that counter down before prepping any future meals please

[hmhbooks]

Federal Donuts’ Master Donut Recipe with Cinnamon Sugar

from FEDERAL DONUTS: The (Partially) True Spectacular Story by Michael Solomonov and Steven Cook

Makes 12-18 servings

12 large egg yolks 1 cup granulated sugar 5 tablespoons butter, melted and cooled 1 1/4 cups buttermilk 3 1/2 cups all-purpose flour, plus 1 cup for rolling and cutting dough 1 1/2 teaspoons salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon baharat (kalustyans.com) Canola or peanut oil, for frying

DIRECTIONS

1. To make the dough, combine the egg yolks and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can certainly use a hand mixer, or even a sturdy whisk, instead.

2. Mix on low speed until ribbons start to form in the mixture and the color lightens, about 3 minutes. Slowly stream in the melted butter until just incorporated, about 30 seconds.

3. Add the buttermilk all at once. Mix again just to combine, about 5 seconds.

4. In a separate bowl, whisk together the 3½ cups flour, salt, baking soda, baking powder, and baharat. Add to the mixer all at once and mix on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and mix again on medium-low until the dough looks smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.

5. To roll the dough, prepare a counter work space by fastening a large piece of parchment paper with tape at the corners. Have the 1 cup of flour nearby to use as needed. Generously flour the work surface.

6. Scrape down the paddle attachment and turn all the batter out onto the floured surface. Dust the top of the dough with more flour, sprinkling the edges as well. Flour your hands well, too.

7. With a floured rolling pin, roll out the dough to a ½-inch-thick rectangle, about 10 by 14½ inches. Add more flour to prevent sticking. Brush the excess flour off the dough and parchment paper with a pastry brush. Transfer the dough on the paper to the back of a baking sheet and slide it into the freezer for up to 30 minutes.

8. To cut the donuts, use two sizes of ring cutters to make the donut shapes: a larger one about 2¾-inches in diameter, and a 1-inch cutter for the holes. (Feel free to use a drinking glass and a shot glass.) Flour the cutters well and often to prevent sticking. Begin with the large cutter, then cut out the smaller holes. Return the baking sheet with the dough rings to the freezer until ready to fry. (At this point, the frozen rings can by wrapped in plastic and stored in the freezer for up to 2 days. Let thaw slightly before frying.)

9. The dough scraps can be gathered together and rerolled, or cut into small, irregular shapes and fried as they are.

10. To fry the donuts, clip a candy or deep-frying thermometer onto one side of a big enameled cast-iron pot and add 2 to 3 inches canola or peanut oil. Heat over medium-low until the oil reaches 375 degrees.

11. Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 90 seconds, the edges will begin to brown; flip the donuts with a slotted spoon. Fry for another 90 seconds until golden brown and delightfully puffy. (Donut holes take 60 to 90 seconds and tend to flip themselves.) With a slotted spoon, transfer the donuts on a rack set over a paper towel-lined baking sheet to drain. Reheat the oil to 375 degrees before cooking the next batch.

12. Toss hot donuts in cinnamon-brown sugar mix (see note).

Note: To make the cinnamon brown sugar mix, whisk together 1 cup granulated sugar, ¼ cup light brown sugar, 1½ tablespoons ground cinnamon, ¼ teaspoon freshly grated nutmeg, and 1/8 teaspoon salt in a large bowl until combined, breaking up any clumps of brown sugar with a fork. Toss the hot donuts int he sugar mixture with your fingertips and turn to coat well. Have your sugar mixture ready before frying your donuts.

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Leave a kiss but in [my] cup           And I’ll not look for wine

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The thirst that from the soul doth rise Doth ask a drink divine

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V: Have you cleaned the seats in the basilisk yet? Cook: *nervously* I - what? V: I'm not judging, I just don't wanna sit on any fluids that aren't mine Cook: ...it's clean V: Does it not feel weird, given how cramped it is in there? Cook: I am not drunk enough to be discussin' wi' you

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Some outfits of Cook's

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Steven comes on the Mikoshi raid because this is where he shines, guns glazing and bullets flying

He brings his biggest weaponry and suits up for a fight. Because whilst he may not be privy to the full details of what's going on, he knows it's gonna be big

After all, eVe is with them

When Panam heads off towards Arasaka tower with V and Saul, he pushes any worry he has to the back of his mind and focuses that energy on keeping the family safe and getting them home. After all, Panam is capable. She can handle herself and she has good company with her

So he makes sure she has plenty of family to come home to. To bring eVe home to