Eric Carmen died. I want it on record that his is the best version of All By Myself, not just because he wrote it, but because he clearly felt it when he recorded it.
Hell of a songwriter. And I’ll always love “Make Me Lose Control.”
Steak and potatoes tonight. Harissa mayo, homestyle air fryer “fries,” and the last of my homegrown tomatoes.
Striploin, medium-rare. Cast iron, and basted with butter as it rested. How to make a $6 steak eat like $30. Seasoned heavily with salt and pepper. #food #cooking #steak
nostr:npub1ezl3n6eaezsf7c29epwvewqvwk5yhkehmamvk5cjf6ga5x9tsp6suv22vy haha. Yeah, my space tends to shut people up if that’s the case. lol. Yeah, put your thinking cap on. It’s actually a really fun project.
But travelling for nearly 5 years straight and staying with probably over 100 kitchens in that time taught me some creative solutions. :)
You know vinegar + milk = buttermilk in a pinch?
But I just made a big batch of pickled HOT peppers & thought “hey, let’s make SPICY buttermilk” & make biscuits.
Well, 2 tablespoons of hot pepper pickle brine, 220 ml milk = 1 cup of “buttermilk.”
If it’s not quite curdled enough — depends on your brine — add a splash of white vinegar.
But if it’s hot enough, you should get a spicy note all through whatever you’re baking.
I made cheddar & chive biscuits. So good!
#cooking #food
Making some Greek yogurt. I’ve increased my fat content. I now use 3:1 of 3.25% fat homo milk, and 18% fat table cream.
It’s pretty dang good. True full fat (11%) Greek yogurt would be 2 litres of whole milk and 1 litre of 33% whipping cream.
I may try that sometime. I’ve done 2.5 litres of whole milk and 750ml of the 18%. I think it’s about 6% or so fat? Not bad. Nice and creamy. It’s a start. :) #cooking
I don’t feel guilty about fat in yogurt. It & eggs are my biggest protein sources.
I’m not even trying to pretend this is a balanced meal but it’s what I’m craving.
It’s garlicky, salty flatbread, Greek yogurt, blackened corn, and chicken I’d brined in buttermilk, garlic, and a heckin’ lot of jalapeño for about 36 hours. (Air fryer.) #cooking #food
Sausage and eggs for dinner, but make it #pizza.
Calabrian chili sausage, tomato sauce, cheese, eggs, basil, and #sourdough crust.
#food
If you’re a food blogger who has ever said “Spanish rice” and “Mexican rice” are the same, you should be ashamed of yourself.
I can’t believe how many Mexican rice recipes are described as Spanish rice.
Spanish rice uses saffron.
Mexican rice is spicy.
Spain was a colonial oppressor of Mexico for hundreds of years and murdered millions.
Stop sounding ignorant. If you don’t KNOW if there is a difference, look it up. #food #cooking #history #intelligence
nostr:npub1vytnxfgrdxazzmtwx4hv9xvunk6zmcx8lsykarvgl6lmgsz98eks2amgjn Looking fantastic! Did you cook the sausage beforehand, or just with the pizza?
nostr:npub1u0rdjg6ckay8y94pkj884uhmeal89v2l0cw9dpauw2dsp0c2a5tsns92zh nooooo, never cook it. I just remove it raw from the casing, break it into loose 1/2” chunks — don’t roll it into a tight little ball, if it’s loose it will fully cook and then the fat renders down into the sauce. You want to use a very dry tomato sauce or it gets too soupy. Cook off the sauce a bit in a skillet and let it cool before you dress the pizza. :)
nostr:npub1x30k2xhq8djtlfd50dm3qlul2z57440zcpsntjsyud66hnumu2hstsupec hahah. I’m not anymore.
An attempt at pizza al uovo, I think it is, or pizza with an egg.
Tomato sauce, sausage balls, mozzarella, a bit of onions, and the egg. #cooking #pizza #sourdough
nostr:npub1f2mfmw6zqxfcka6kla7px7q8a6cg9d0q4fvhxtj6vtlu5cu7xmaqt7h630 and blame it I shall!
nostr:npub18lzneh8j9teewq5sy628na5sd0ppkclx7e3t6dzetvq650xs64mqhd27mx no, it’s a really creepy thing to say. I wouldn’t say that to someone again.
nostr:npub1ntm7vgc9w3680m0rrljrsay2h0hdwsydx98g5ygh4h866drqagrsjfk8nd It’s air-fried. Not as crispy as it looks because I wasn’t trying to get it crispy, just well-rendered, since it had been marinated so long. You can always take chicken out midway through, let it rest for 20 minutes, then put it back in and it will crisp up better because a lot of steam escapes as it cools. But my air-fried fried chicken looks bangin’ too. Same principle.
When I make it I follow the Serious Eats crispy fried chicken method but just spray with oil, 360°.
My 86 & 91-yr-old relatives have been evacuated too.
nostr:npub1traay5jdde50ps7y3mqdullw29a0pncqsg9vy637c8x7uyrwnvsq0wnpqw “Pish-posh, this old thing?”