The Grumbling Cookbook @the-grumbling-cookbook - Tumblr Blog

The Grumbling Cookbook

i don’t like cooking. when i have to, i have to do it very timer-wise because i have no sense of it. anyway, had a sudden whim to make a sideblog which no one will ever read, about whatever i figure out about cooking and want to remember. so..here it is! and i think most of it actually will not make any sense to anyone other than me. but tumblr is free reign, right? :3

#cooking #new blog #first post #2021 #2021-01 #2021-01-25 #obd post

the-grumbling-cookbook

everyday rice

put water in pot on stove

wash rice 3 times

put rice in water

stay standing beside the pot because it will boil over when you are not looking

strain after 15 minutes for 5-15 minutes

put back on stove for about 2 minutes

the-grumbling-cookbook

now that i am older and have cooked way more rice, the 15 minutes thing is very rice specific..it might need 15-35 minutes depending on the type or age of the rice..you might have to take a little bit of cooked rice and press between your fingers to check if they are edible-soft yet..

#cooking #rice #obd post #obd notes

theprofessional-amateur

This is my favorite section of this baking book i recently bought

cook-n-tell

Friendly reminder to sharpen your knives

Your life will be forever changed

lowspoonsfood

Sometimes on days when I’m particularly brain foggy, I can’t be bothered to decide on what to eat, or come up with balanced meal choices. Especially at the end of the day, when decision fatigue is at its highest. So I made a Google Sheet that randomly generates meal ideas based on what I usually have in my kitchen. I saved a shortcut to the webpage on my desktop so it’s quick to open. (Here’s a template, which you can edit by saving a copy: tinyurl.com/mealrandomizer) The spreadsheet has two parts: (1) a list of ingredients organized by food group, and (2) magical Excel formulas that pluck one or two ingredients from each food group to give you a “recipe”– which is really just a combo of foods that cover your desired food groups. You can tweak the ingredient list to fit your needs: for example, I’ve set up the recipe to provide two veggie suggestions with every recipe, I haven’t listed olives because I hate them, I can easily make it vegetarian, etc. I’ve generated some laughable suggestions (how about waffles, cucumber, bacon, + peanut sauce….), but because I’m not beholden to a spreadsheet, I just chuckle and click again. I’ve found it a helpful guideline / source for ideas, so thought I’d share <3

mossy-moth-deactivated20240607

cooking tips from someone who's been living alone for four years:

-dont put something on the highest heat unless you're boiling it. it won't make it go faster, you'll just burn your food

-you can lift up the edge of a pancake and see the color underneath to know if it's ready to flip

-DONT USE METAL ON CAST IRON IM BEGGING YOU

-noodles are cheap but not very nutritious, it's real easy to throw some boiled vegetables in with them while they're cooking (i recommend peas)

-on that note tho, most vegetables you hated as a kid taste better cooked in a pan with some oil/butter and spices (i use salt, pepper and thyme usually)

-cooking chicken is alot less scary than you think

-yes you need those spices

-no, you NEED them

-throw some water in a pan to see if it's hot enough (if it immediately sizzles away it is, otherwise you'll just end up burning your butter)

-if you have the money, invest in a nonstick frying pan. thank me later

-frozen vegetables last longer, it's better to have them untouched in the fridge for two months than having to buy new carrots every week

-after a while you're gonna start craving a salad or like. fruit and veggies. listen to that, don't get scurvy

-its alot harder to get scurvy than you think

hachama

This is one of my comfort foods. There's only 4 ingredients, plus cooking oil and time.

Sweet onions, yellow potatoes, granny Smith apples, and either sausage or bacon. I used chicken sausage.

1. Add oil to a pan over medium heat. Chop onions.

Add the onions to the pan.

2. While the onions start to cook, wash and cube the potatoes. Add them to the pan when the onions have started to get a little color.

Yeah, like that.

Mix in the potatoes.

Little yellow cubes. Delicious.

3. Peel and chop the apples. Set them aside.

4. Put another pan, with a splash of oil, over medium heat. Chop up the sausage/ bacon/ protein and put it in the pan.

Cook it until it's got some nice caramelization going on and the flavor is well infused into the oil.

5. Once the potatoes are getting soft, add the apples.

6. Add the protein and its oil to the main pan.

7. Turn off the heat. Let it all sit together for about 10 minutes. Serve with a vegetable, they're good for you.

You can add whatever seasonings you like. The protein is usually going to bring most of the salt you need and a lot of other flavors as well. I've added sage, pepper, paprika, the sky's the limit.

locusimperium

swan-archive

locusimperium:

A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.

Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.

Norwegian Christmas Butter Squares

1 cup unsalted butter, softened

1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting

Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.

Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.

Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.

Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.

brawltogethernow

So I tried this recipe.

And it is GREAT.

It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.

davetheshady

Life hack: add white chocolate chips and sea salt

mxxnlit-witch

I made these today for the equinox with sea salt caramel chips and they are simply amazing. Let’s see how long they last with six people in the house!

dduane

Noting for later (as we need more butter for this, and probably won’t do a grocery shopping till the weekend).

amyamychan

The OP version of this has become my go-to cookie for basically all things and I have a whole cohort of friends and colleagues who would murder each other to get them. Haven’t tried any add ons yet, since the base recipe is SO GOOD.

g1sunstreaker

I’ve reblogged this before and I’m reblogging it again because I’m about to make it again tomorrow and I wanted to add my own tale of just how amazingly delicious it. it was SO incredibly simple to bake and with an extra dusting of brown sugar on top and served warm and soft they gift you with the taste of the nectar of the gods when paired with a small glass of milk. this image is from when I first made them a couple years ago:

GO. MAKE THESE !!!!

mikkeneko

Needed to make a dessert in a hurry to bring to Thanksgiving, and this recipe worked excellently. I did not have the right kind of sugar for the topping, so instead I used a packet of lemonade powder, which gave it a nice citrusy zing.

dduane

Forgot to mention: I made these. They were very high-end indeed: somewhere between a butter cookie and shortbread.

…Hmm. Maybe I’ll make some later after I finish wrestling with Lightworks.