Share Your Self-Isolation Recipes

[killramos]

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Culturally appropriating whiteys today.

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That bread is way too bougie for white people

[rage2]

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Wait, we're supposed to take the plastic off? I thought that was there for structural integrity

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That bread is way too bougie for white people

Well shit. I should’ve consulted a Caucasian for input. Lesson learnt!

[killramos]

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Well shit. I should’ve consulted a Caucasian for input. Lesson learnt!

You need you some cheap extra bready texas toast. Preferably bought in a 6 pack of loaves.

At least you picked the right white person cheese, i suppose spray cheese would also have worked.

[Brent.ff]

I’ve been back on the sourdough train

[flipstah]

Some goodies the past couple of weeks.

Learned kedgeree from James May’s “Oh Cook” show!

[Disoblige]

I'm such a Breville fanboy, so tempted to buy this..
On sale at The Bay for $879.

https://www.breville.com/ca/en/produ...ns/bpz820.html

[taemo]

Cotechino with lentil, grew up eating this with polenta or white rice, so good and perfect for winter


Ingredients for my version
Cotechino from an italian market
Canned organic lentil soup from Costco - https://www.costco.ca/sprague-organi...100557424.html

takes 20-30min

[sabad66]

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I'm such a Breville fanboy, so tempted to buy this..
On sale at The Bay for $879.

https://www.breville.com/ca/en/produ...ns/bpz820.html

I really want one of these, just so hard to justify the cost.

[ercchry]

Another PSA for dough fermentation:

[AndyL]

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Well shit. I should’ve consulted a Caucasian for input. Lesson learnt!

If you'd consulted my kids you totally fucked it up.

Color doesn't look right for kraft singles... And no cheezwhiz - that's the key buddy

[ercchry]

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Jdm mayo and miso shrimp roll
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2.0...

Scratch buns (just used the pizza dough we already made)
Lobster claws
Scallops
Jdm mayo
Miso
Butter
Bird’s eye
Chopped brussel sprout (had no lettuce)
Scallions
Truffle oil and salt

[killramos]

Seems like a lot of effort for a glorified seafood salad sandwich.

But I commend you for doing it, I spent my day shovelling and playing video games so can’t really sit on any ivory tower of time usage.

[msommers]

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I'm such a Breville fanboy, so tempted to buy this..
On sale at The Bay for $879.

https://www.breville.com/ca/en/produ...ns/bpz820.html

Make your life better. Buy it.

[Disoblige]

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Make your life better. Buy it.

Just scared of being a fatass from all the pizza we're going to eat

On side note, spicy curry korean noodles with some add-ins to make it so much more hearty and yummy.

Enoki mushrooms, spinach, ham, garlic slices, green onions. Cut noodles up a bit and eat it with a spoon. So good and perfect for chilly days.

[ExtraSlow]

You can be a fatass without daily pizza. Subscribe to my newsletter for more tips.

[ercchry]

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Make your life better. Buy it.

Why? A good preheated heat sink (stone, cast iron thing, roasting pan, whatever) is all ya need... along with fermented dough. Everyone thinks you need this fancy oven cause restaurants have such fancy pizza cooking devices!!! But no, it’s your dough. You can also freeze it after it’s aged too. Comes out just fine, then you don’t need a day+ notice for pizza night for superior home cooked pizza results

[killramos]

My only problem with homemade pizza is there are so many cheap and fantastic delivery/takeout/dining options for it.

Are you really saving much making it?

Will agree that true fermented pizza dough is the shit though

[ercchry]

Saving? Hell yeah! Pizza is soooo cheap to make, plus my dough wench does the hard part

But that’s not the point. For that Neapolitan style pizza, it doesn’t travel well... so home cooked wins, we still order a grease pan style from time to time, but yeah. Pizza was that one home cooked dish I wanted to master during the earlier covid shit, did it. Now it’s not even a big deal to do pizza night. Bulk batch dough, freeze, done.

[killramos]

Your tempting me. Your posts have actually inspired me to be a far lazier cook in 2021, at least it’s a productive use of my time.

[sabad66]

That Breville gets to 750° And has a top heating element. Most ovens only get to 550 and unless you broil after it doesn’t get the same effect.

Don’t get me wrong, I agree that 85% of a good pizza is the ingredients including dough, but cooking method does factor in slightly.

On that note, has anyone noticed a difference if you bake pizzas with convection vs regular bake? I just got a new convection oven so hoping to try it out soon