Well the Honeycomb Brittle was a wash but damn this Potato Cheddar soup is nom nom nom #UncommonTastepic.twitter.com/cuq1XCodNJ
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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
When you meet new friends it is good to feed them so they'll love you. #UncommonTaste
(Meadow Rye Bread and Vegetable Soup)pic.twitter.com/oqu6qseE5y
Got a second one started. I couldn't find yarrow - can you tell what I substituted to go alongside hibiscus flowers and crushed juniper berries? #UncommonTastepic.twitter.com/lcGtxRWKDw
Cheese scones. Great with a glass of milk. Superb with the leftover veggie soup. Probably the best scones I've ever made for texture! :) Delish. #UncommonTastepic.twitter.com/IvcHxRbZgt
Baked Ash Yams! This potato is huge! Goat cheese is good! I spiced some butter for this! #UncommonTastepic.twitter.com/JmoYofIIL1
Holy shit have y'all ever made a souffle before because wow. Sunlight Souffle! #UncommonTastepic.twitter.com/PCozGEg8Ms
Not a perfect rise on my first try but still, it's so good
Apple Cobbler. N-no, I did not already scoop out some and eat it before I took a picture.....w-why do you ask! #UncommonTastepic.twitter.com/y5UvrgEowO
Festival Hand Pies. I'm STILL HAVING SO MUCH TROUBLE WITH RYE DOUGH. Taste decadent as hell though. Filling is ground beef, cheese, sour cream, spices. #UncommonTastepic.twitter.com/rilX9Lzj4x
Two more! Stewed Apples with Eidar Cheese (I used goat cheese - decadent!) And Mushroom and Vegetable Risotto, which I made with morels and which was (as risotto is) just the BEST. #UncommonTastepic.twitter.com/7JXkyCXP5s
Back to it for dinner tonight with Baked White River Salmon.pic.twitter.com/U9YGUQrk5o
Also did Sjarra's Famous Potato Bread but haven't gotten a nice photo of it
Apple Cabbage Soup for dinner. Tasty and mellow and good with bread and butter. :) #UncommonTastepic.twitter.com/dVWQzNozAG
Oh shit, guess what has settled and is likely ready to drink tonight?! #UncommonTastepic.twitter.com/xlaRk7jgnr
I!! Still suck!! At rye dough!! But the Leek and Cheese Crostata TASTES good anyway. #UncommonTastepic.twitter.com/NN0J1s5JNq
We'll never know the Gourmet's secret to perfect Potage le Magnifique, but mine is Autumnal Herbs from the WoW Cookbook, a bit of cream, and some toasted cheesy leftover Cabbage Biscuits on the side. #UncommonTastepic.twitter.com/QdLapGvJ4v
Y'all this is such a boring recipe to make, it's entirely unfair how tasty it turns out
Birch Cookies! I was away from cooking for a few weeks while i traveled to London, but I'm back with a vengeance. These were delish, so soft and rummy. #UncommonTastepic.twitter.com/3a00ombro7
Dinner tonight was Goatherd's Pie, which is technically Shepherd's Pie, which in this case was like....Birdkeeper's Pie because ground turkey. Real yummy and good creamy potatoes on top. #UncommonTastepic.twitter.com/7Qlxl81gm7
In honor of the Bethesda press event tonight, my dinner: Double Baked Potatoes and my new absolo favorite thing in the world, Juniper Lambchops. Holy shit the marinade!! #UncommonTastepic.twitter.com/VEa37oqfbP
As of tonight, I've made over 40 of the 70-ish recipes in this cookbook. I'm over halfway through! The book will get considerably harder the further I get, as the remaining recipes are either more complex, require rarer ingredients, or require baking implements I don't yet have.
The Sweet Rolls are like the most iconic thing in this cookbook but I can't make them until I go buy a very specific pan to make tiny bundt cakes with that I will never use again.
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