I can confirm that the Hasselbeck-potato-gratin hype is real: it's the best potato dish I've ever made. I was too busy eating to take pics. #foodsky www.seriouseats.com/hasselback-p...
Yes, I weighed the dough, down to the gram!
This apple pie awaits us. I followed Claire Saffitz's serious recipe in @bonappetit.bsky.social. But at my wife's request, I made the top crust out of leaves. www.bonappetit.com/recipe/best-... #foodsky
As usual, I spent all day cooking. But not as usual, everything worked out! Including my first attempt at these sourdough dinner rolls,using the recipe from The Perfect Loaf. #breadsky
This is the first time I've experienced this phenomenon!
Nuts.com has caught shrinkflation. In a shipment I received yesterday, organic Medjool dates and organic dried cranberries were in 13-oz bags instead of one-pound bags. The cranberries cost $0.79 per oz instead of the $0.72 per oz I paid in August. I'm not complaining, just observing! #foodsky
Chocolate-pumpkin marble cake looking good so far. @bonappetit.bsky.social recipe: www.bonappetit.com/recipe/choco... #foodsky
For the heck of it, Graham crackers, using BraveTart's recipe. #foodsky
Behold the Italian sub.
Sesame seed rolls, using Charlie Anderson's recipe, as usual. www.charlieandersoncooking.com/recipes/arti.... Italian sub to follow once they've cooled. #breadsky
Apple cake with caramel glaze, how it started (before the glaze) and where things stand now. Here's the recipe:https://www.bonappetit.com/recipe/caramel-apple-snacking-cake-recipe
For the first time, I saw a chunk of guanciale (cured pork jowl) in a store. Heck, even finding it diced in a plastic package is rare enough. So of course I bought it. I see spaghetti carbonara in our future. Mad props to Iavarone Bros. for stocking it, as well as capicola (aka gabagool). #foodsky
Some days what's required is lots of pasta, cheeses, and bechamel sauce topped with breadcrumbs, accompanied by a token vegetable. Today was one of those days. #foodsky
My first-ever chicken francese, using Not Another Cooking Show's recipe. www.notanothercookingshow.tv/post/chicken.... Shoulda added more sauce! #foodsky
Chicken liver with onions: my first time ever eating, and first time ever making, a liver dish. I used the first Youtube video I encountered (although it features beef liver): youtu.be/_SgpjsPZ32Q?.... I ate it without a problem! #foodsky
I just used the phrase "Gallic shrug" in one in a series of new writings that are meant to be more accessible. Oops.
At some point accessible crosses over into dreary. If everyone can effortlessly digest what you've written, it's gruel.
Is "chalk up to" (as in, "He chalked up his mistakes to his inexperience") too fuddy-duddy for an online world? (Mind you, "fuddy-duddy" might be too fuddy-duddy for an online world.)
This would be an extremely bad idea. It will not satisfy them. It will acknowledge that they are right about something. It will empower them. Literally nothing that anyone should do, should be oriented towards placating this administration.
Cherry biscuit cobbler #foodsky
www.bonappetit.com/recipe/cherr...
My sourdough, my hummus (Zahav recipe), grilled vegetables, sweet onion. All that's missing is arugula. #breadsky
kadams@adamsdrafting.com. I look forward to hearing what you have to say!
I didn't know that the rabbi was the mayor! And I like that he uses the royal "we" to refer to himself. 🙂 (Dangling participle)
I've heard that people like videos.
www.adamsdrafting.com/on-demand-dr...
Here's an update! (tl;dr: No, I haven't revised my stance, other than to add additional evidence.)
www.adamsdrafting.com/chatgpt-does...
As a token post for no good reason, here's tonight's Italian sub, featuring one of my sesame seeds rolls, using Charlie Anderson's recipe. #breadsky
Google's AI shit is shit, exhibit 24,874,528:
What's wrong with this Italian sub? Well, the moment I put this batch of rolls in the oven, I realized I had forgotten the sesame seeds! And I went to a deli that was convenient but not the best, so no gabagool! But otherwise, it should be good. #breadsky
I've decided that for me, pilgrimages to pizza joints usually aren't worth it, in terms of the time it takes and the quality of the pizza. Another factor is that covid has done a number on my sense of taste.
I hard a hard enough time with snap traps, which kill instantly. I couldn't use glue traps.
Today, as a gesture of thanks to those helping with our renovations, I made pizza, for the first time in months, using my Ooni Koda 16. It worked out out fine, but I'm still looking for more crunch. What do you do, friends, to get crunch? (I used Tony Gemignani's master dough with biga.) #pizzanerd
