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
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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
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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.
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Tonight: Oatmeal Raisin Shortbreads :) The icing is good. Also, these were so good no icing was necessary.
#UncommonTastepic.twitter.com/URwczGbPsX
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Spiced Warm Milk with Honey is a great pairing for my first foray into Morrowind tonight. :)
#UncommonTastepic.twitter.com/HGx1BLy3cG
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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
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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.
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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.
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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.
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W odpowiedzi do @duckvalentine
Why isn't rye flour on your normal grocery list? Homemade Rye is delicious.
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After I make some of these recipes it very well might be! (it's mostly because for all the baking I do, I don't want to have to adjust recipes for flour types and don't want to have to buy two kinds of flour all the time :P)
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W odpowiedzi do @duckvalentine
You know, when properly stored flour lasts a long ass time. It isn't like having two flours is going to kill you. :)
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Wydaje się, że ładowanie zajmuje dużo czasu.
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