What's cooking? part 4

Yeah, that's silly!

:)

My diced up butter is chilling in the freezer right now.

I'm getting psyched up to make my annual butter rolls. I don't really enjoy making them bc so MESSY but they're a tradition/request.

!!! How do you shape them?

i was gonna link to a picture but flickr has an annoying new system that i can't figure out yet
the dough is rolled, folded, frozen, rolled, folded, frozen, then rolled and cut into slices, then baked
they wind up really flaky and light
i should really get working on that, haven't started :-/

That sounds like an enormous amount of work! I'm about to add water to my dough and make it into big cold disks and let it rest in the fridge while I peel a mountain of apples. Listening to Bach variations just because.

pumpkin pie has a shiny new red ceramic pie dish, pretty happy with it

dunno about this peanut butter pie. it was just for lols though so no thang if it doesnt get over

Whipped the previously caramelized yams into submission earlier this morning and just took a no-joke chocolate cake out of the oven. Debating making ganache with the extra-dark ghee I made by mistake, which has a deep caramel flavor, or just dusting the cake with powdered sugar.

Can of tomatoes with use by date of feb 2013. Yay or nay?

Sniff test

xp
Open, smell. If no bad odor, taste. If no bad taste, use.

Hmm. My pie dough is sadly glutinous. I'll have to try the half vodka trick next time.

No dents or bulges in the can and you should be fine with the tomatoes, especially if you're cooking them.

There's a dent

I don't think the seal was broken tho

Don't do it bro

Think abt how fucking old those tomatoes are

They're cooking :-(

rip

my gumbo is simmering, rolls are done, rigatoni is cooked for rig/cheese, do i get to drink yet y/n

y!!

Heck yeah. I broke into the wine before I even had the last crust rolled out.

what is cooking, tonight or tomorrow i dunno when:

SQUASH

I may need to leave the house and go out just to stop myself from eating the whole pie.

if you go someplace that serves pie, that should really stop you, because wouldn't you feel stupid going out and eating pie when there was pie at home?

Well, I was going to go somewhere there was booze.

the good thing about me making too many pies is lots of leftovers. also: kiiind of a bad thing

mr veg has taken to calling my peanut butter pie "trailer park pie" so just to spite him i am going to eat the whole thing. could end up craned out of my house idk

just made a batch of these to bake off for lunch:
http://www.yummly.com/recipe/external/Dinner-Tonight_-Baked-Chile-Rellenos-with-Corn-and-Crema-Serious-Eats-41566

made pizza dough. so today:
http://www.twopeasandtheirpod.com/sweet-potato-kale-pizza-with-rosemary-red-onion/

and a breakfast-y kinda one with pureed chipotle in adobo for sauce, mozzarella, a few eggs cracked over the top to bake sunny side up style, and some cilantro to sprinkle when finished.

slices are killer. decided that i'm never mixing dough by hand ever again. this dough is so fluffy and chewy from working the gluten. last pie of the day - chipotle for sauce, roasted sweet potato slices, some cheese, and topped with baby kale that had reduced balsamic rubbed into it....

outdoor miner, I would like to come eat at your place every day, and possible move in. Please send driving directions.

haha, the only superterrific thing about my job is that the menu changes daily and i get to do what i want as long as i get my chores completed. and i get to feed cute and nice Filipinas.....pretty certain you'll make out fine foodwise in Japan though!
so for today:
a large salad with nuoc cham as the dressing. in the salad: chow mein noodles, baby kale, julienned carrots and red bell pepps, cilantro and mint. just came up with the idea last week and it was, i think, even better than the sum of its parts.....

sounds like something i would make! baby kale seems to be everywhere around here compared to, i dunno, a year ago?
i'd add some sliced fennel for extra crunchiness but i am a fennel maniac.

also your job sounds so pleasant

mmm, it has some good points but the pay sucks and i feel suffocated that there is nowhere to go in my one person department (purchasing/receiving). on the other hand i have a interview with Apple (The Corporation) in a couple weeks for a similar position with a company that i think treats its employees as if they are valued. i'm rilly psyched

well hey, gotta move up in the world. it' a good thing that cooking skills are hella transferable too!

pizza
https://scontent-b.xx.fbcdn.net/hphotos-ash4/p480x480/1505069_10151744609837890_841697497_n.jpg

I think maybe you already shared your crust recipe (I'll have to search), but if not, I would love it! Esp. with electric mixer kneading deets. I never really know when to stop with that.

hmmm, recipe is @ home and i don't think i ever posted it. it's very basic neapolitan recipe i got from one of the owners of A16 (a quite nice Italian resto in san francisco) years ago so i believe it to be pretty damn authentic. will post recipe today or tomorrow. am psyched: was gifted some cash from my da for my birthday and went and bought a new red kitchen aid mixer. can't wait to put her to good use

Ha, I'd'a sold you mine for fifty bucks.

yay for red kitchen aide! Mine is boring beige why because that was what was least expensive when I bought it as a poor grad student--definitely a splurge. That was almost 20 years ago!

woulda been nice to have not spent so much on it, but my kitchen is a sort of pastel green and i thought the red would really add a little pop

I make silly sandwiches. I just keep putting more things I like on them until they have so many tastes and textures.

oh, hey quincie!
Neapolitan pizza dough:
1 tsp yeast
1 1/4/ cup warm h20 (90-110 degrees farenheit more or less. less will work. more kills yeats.)
either 3 1/2 cups .00 flour or sub 1 cup cake flour and add 2 1/2 - 3 cups ap
2 tsp salt
olive oil for bowl
day after I made this chef @ work was saying how he was inspired to recreate it @ home. so that's two of us standing for the glory of this simple recipe.
not to mention the giver of the recipe who is all that and completely versed in Italian foods
takes a little while to get to rising (I think on account of the cake flour). DO NOT PANIC

and I'm not a fan of unitaskers in the kitchen but a cheap little handheld point-and-click digital thermometer is so sublime for taking water temps for yeast (and for coffee making purposes)

rip yeats

hardydarr(a Jackie Gleason ref), you funny Veganite......sorry for multiple posts but theory for the cake flour sub is that ap has plenty, naturally, so the cake/pastry flour assists in achieving crispitty crunchy bottom.....

ack meant to say "hardy harr")

Awesome, thank you for sharing! I do in fact have one of those thermometers. How the heck do I know when I am done kneading with the Kitchenaid dough hook?

rip yeats

looool

mmmm, I believe 5-7 minutes on a low/medium setting will give it enough gluten to provide elasticity. my friend that works @ a pizza joint says she knead theirs for 13-15 minutes but that's doing a 50# bag of flour. not sure what overworking would look/feel like