As I was saying...ARE YOU READY?! #UncommonTastepic.twitter.com/4lEI6VxjoK
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And here's one half of dinner: Grilled Leeks. #UncommonTastepic.twitter.com/LV1dkV2cVU
The leeks are surprisingly tasty. I always end up with too many leeks when I buy them for recipes so this will be my new go-to Get Rid of Leeks option. #UncommonTaste
The meatball bake has really nice flavors but needs just a bit more salt on both the potatoes and meatballs to bring them out. It's still good though, and the thing about recipes is that you're always modifying them. #UncommonTaste
That's it for tonight. I have one more to do before GDC, and it's tomorrow's breakfast... #UncommonTaste
For breakfast today: Saltrice Porridge, which is much sweeter than the name sounds. It's like a smoother oatmeal and it's quite tasty. #UncommonTastepic.twitter.com/FWTLrEHC46
Why does Chelsea M-C understand my breakfast tastes so well? I have a feeling this will become a staple in the rotation along with the WoW Herb-Baked Eggs and GoT's Breakfast at Winterfell. #UncommonTaste
Also, I'm a jerk. I was so wrapped up in how excited I was to make all these I did not thank @insighteditions for sending this over a few weeks early. Chelsea M-C writes and photographs a fantastic book, and they did an amazing job doing her work justice.
Some of you operate under a delusion that because I cooked through a whole cookbook, I am some accomplished chef. To dispel this notion, behold: Honeycomb...erm, "Brittle" #UncommonTastepic.twitter.com/DABFnolgYB
Can you spot the problem? (Yes it is fully cooled) #UncommonTastepic.twitter.com/56PJy3MgSy
Part of cooking is learning and improving constantly. Here I believe my issue was not getting the initial mixture hot enough - eyeballing rather than using a candy thermometer. The gooey result tastes great anyway so I'll redo this one another time. #UncommonTaste
However, for the purposes of cooking every recipe, my rule is that if I make the recipe from start to finish, it counts regardless of the result. So this is "done." But I'll be back, Honeycomb Brittle. #UncommonTaste
Well the Honeycomb Brittle was a wash but damn this Potato Cheddar soup is nom nom nom #UncommonTastepic.twitter.com/cuq1XCodNJ
I definitely doubled the amount of cheese for this recipe. Also it, like the Meatball Bake, required salt. I'm wondering if "salt to taste" is just something I should understand at this point on my own (it very probably is) #UncommonTaste
I started the Honey Pudding a few days ago, but (once again) was a bit too impatient with it, so it didn't set as well as I'd like (entirely chef error here). I gave it over 24 hours in the fridge to chill and it had the consistency of thick custard. #UncommonTastepic.twitter.com/6ZuDJQ0ANG
THAT SAID. I'm snacking on it while I work and it is AMAZING. My guess from the image is that the spice on top was nutmeg, and holy MOLY does that nutmeg make this dish sing. It's so, so, so good. Can't wait to get another crack at the consistency next time. #UncommonTaste
Tonight: Oatmeal Raisin Shortbreads :) The icing is good. Also, these were so good no icing was necessary. #UncommonTastepic.twitter.com/URwczGbPsX
Spiced Warm Milk with Honey is a great pairing for my first foray into Morrowind tonight. :) #UncommonTastepic.twitter.com/HGx1BLy3cG
I'm not a vodka drinker usually so I'm real skeptical about the "Water of Life," but it's admittedly very nice to look at through a clear bottle as it steeps. (Won't try it for two more days though)
#UncommonTastepic.twitter.com/CnZYozaQEF
A quick update as well: I'm ten recipes in out of 66 (not 67 as I originally miscounted). I've hit the point where I'll start to slow down as I have to start doing a bit more ingredient hunting and planning a single meal around a main dish per week.
A small chunk of these recipes do require me to track down unusual things. I need to buy mead making supplies ($20 on Amazon, not bad for all the mead I'll make), plus some herb/flower things you can't get at a regular grocery.
Also, some things are findable, just not on a normal grocery list, like rye flour that I'll use for something like four or five different recipes. Others, like the lamb or venison dishes, require a trip to a proper meat shop for a good price and decent cut.
Anyway, expect two more recipes this week approximately and then something like 1-2 a week from then on til the book is done. :)
Update: The weird vodka was kind of good? I like the seeds, not a fan of the dill (I dislike dill anyway though). Definitely a "health tonic" if you shoot it. Made some rye pie dough this morning. What could be next?
Last night's dinner and today's leftovers: Kwama Egg Quiche! #UncommonTastepic.twitter.com/K5de6xx5Gg
I'm struggling a bit to work with rye flour! It came out okay when I did the quiche crust but the texture on these is a bit rough on the edges. However, the Rye Crisps pair great with the cheese I bought today... #UncommonTastepic.twitter.com/Yh12k8RjIT
Also this cookbook is giving me a DEEP appreciation for fennel.
Brewed some Red Mountain Flower Tea last night and am having it with breakfast this morning. #UncommonTastepic.twitter.com/lu06jH2tP7
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