Anyway, because for years I did not own such thing I of course failed to bookmark all the applicable recipes I've seen around. Do you have favorite recipes?
Well, I guess it's good to know that despite not being organic or anything, my cauliflower was wildlife supporting. I kind of feel bad for it, trying to escape and then slowly dying of cold. It was still unpleasant when I found that thing as I just wanted to grab some plums to snack on, though.
The most bizarre thing was that it apparently was produced by a Wisconsin company that calls itself "Old Fashioned Foods Inc." which is just-- though maybe it's meant to be ironic.
ETA: Also now that I'm thinking about spray can cheese (and calling that an "old fashioned" food), I don't think I've ever read a fic where Steve Rogers when adjusting to the future/present isn't going the Farmer's Market route, but instead (or additionally) is totally thrilled with all the modern convenience food developments, because "scientific"/"hygienic"/"modern" food is awesome to him. I mean, I think he is of the generation that initially brought us the stuff like TV dinners and spray can cheese and food technology in general in the post war period, that only then in the backlash got its current bad reputation, because now "natural" is fetishized as the best and healthiest food.
So I floured my frozen blueberries and only dropped them into the pancakes once the first side had firmed up but the top was still liquid. Additionally, because my usual buttermilk pancake batter turned out to be a bit too liquid to rise to cover them entirely, I dribbled a bit of liquid batter over them to protect the blueberries from burning. This method worked out for about half of my pancakes, which were somewhat fluffy (not peak fluffiness, but no dense or soggy areas), nicely browned, with blueberries on the inside (and those not turned green either).
Unfortunately I failed with about half my pancakes, which still suffered from burned blueberry bits and/or soggy areas around the berries. This mostly happened when the blueberries still came into direct contact with the pan, then usually burst open and released juice into the pan and the batter. Though partly that was because in my second batch I didn't leave quite enough batter to properly cover them from above. The earlier ones turned out much better.
So it's progress.
This morning I considered trying for blueberry pancakes again, but ultimately shied away from it, because my previous attempts never worked, and I'm not sure what I can do differently to make them not fail. I mean, the banana-pecan pancakes I made this morning were tasty too, but it would be nice to be able to make blueberry ones, so I wondered whether anyone has mastered this and could give advice?
( recipe )
It didn't look that attractive because it is more or less a mush, but I liked the taste combination.
Since I only noticed after I opened the bag, I also had to rewrap the thing in a new plastic bag I could tie closed before throwing it away to lessen the likelihood of beetles venturing outside the trash bag before I can take it out. I still think I'm going to take that thrash bag out even though it is not yet full to get rid of the crawling cohort that turned my kilo of mung beans into their habitat. Obviously the beetles have been there for quite some time, and not in the trash even, so it's kind of irrational to feel so grossed out now, but vermin always feels worse once you become aware, I guess.
( a picture of the squash? pumpkin? )
It's a good thing I didn't throw out the sugar that got a little wet and clumped in its package when I accidentally spilled water on it some weeks ago, but rather dried it out, so at least I still have some clumpy sugar, even if I almost used up the rest.
( picture and recipe for the first kind of lebkuchen, the classic kind without any flour, just nuts, candied and dried fruit, sugar, eggs and spices )
( picture and recipe for the second kind, this one with flour )
( finally a picture of the boring but tasty butter cookies, no recipe for those )
Also, I need to dust more diligently (or at all really *embarrassed look*). I'm working on a painting and dust motes keep sticking to my wet paint. Yikes.
I'm not sure what I need to do to correct the dough texture. The recipe I use is to mix 500g white flour with dry yeast, two tablespoons of sugar and a pinch of salt, then warm 250ml of milk, melt the butter (about 70g) in it, so both are lukewarm, mix that and two eggs (also taken out of the fridge for a little while) under the dry ingredients until a ball forms, then add maybe either a little flour or a little milk until the dough is fairly soft, but not sticky. Then I let it rise until the volume doubled, then I braid the dough and let it rise again for a short time in braid form (maybe 15 minutes or so), and then bake it with medium heat (about 175°C) for about 40 minutes. So, experienced bakers and food chemists, what do I need to do differently to make the dough texture more like it should be for this type of sweet bread?
( cut for length )
I realize radio buttons make this hard when like me you like many nuts in chocolate, but you'll just have to pick a favorite. (Feel free to imagine the chocolate however you like it to best compliment the nuts, i.e. if you like for example hazelnuts best in milk chocolate but almonds in dark chocolate, imagine the combination you like better and then pick the kind of nut in the poll.)
Which nut do you like best with chocolate?
None: Who would contaminate tasty chocolate with any nut?? (or nuts with chocolate)
Peanuts (counted as "nut" for the purposes of this poll despite being an undercover legume)
some other nut you have forgotten
I find this really frustrating. When this happens to me I either don't eat, and wait until I'm hungry enough that I don't actually care much about what I eat (but that sometimes leads to bad eating choices, also it is unpleasant to feel hungry for the time it takes for me to not be finicky anymore, usually about two skipped regular meals) or I just force myself to eat something that I have available. However that is unpleasant too, because I often start to feel sick of the taste of the food I have prepared way before I've consumed the usual amount of food I eat during a meal. Which maybe wouldn't be so bad, my weight being what it is, but then I actually go back to feeling hungry for that elusive unspecified thing not too long after. And it is the same thing all over again with the next meal.
This is really annoying. Also it takes any joy out of eating. :/ Besides, it seems messed up to feel appetite without it being either for something or just indiscriminate for somewhat tasty food. So do others have any strategies for this besides just waiting for the own wacky appetite to become normal again at some point?
How much money do you spend on food per week per person? (in an average week, eating your average food, not an exceptional one with a holiday feast or a dinner treat at an for you unusually fancy restaurant or the like)
less than 20 € (currently exchanged to about 27.50 US$ or so or 17.50 UK£, convert € below accordingly, though I realize the exchange rate vagaries don't reflect local purchasing power for stuff like food necessarily)
more than 300 €
So I've been wondering whether I could just use the neutral, no-frills vegetable fat you buy in cheap blocks as substitute for part of the butter, say half-half, and let some taste come from real butter, but cheaper as you'd only use half as much, and circumvent the whole margarine issue. That fat is just naturally hard fat with no other stuff in it, the kind you use for frying if you want hot temperatures. But then I wondered about the dough consistency and baking properties that would follow, as of course margarine is usually only about 80% fat with the rest water (same as butter I think) and softer at room temperature.
I mean, the problem of softening it enough could work through melting it at a low temperature, depending on the cake recipe I often do that with the butter anyway, but maybe you then would still need to add a bit less of the pure fat and more liquid to simulate the percentages.
Maybe I should just experiment and see whether the results are edible, but surely that kind of thing has been tried by many people, since it's not as if high butter prices are a new phenomenon?
And this awful weather sucks for my food budget. In reaction to the intolerable temperatures I'm mostly subsisting on chilled yogurt and fruit and the like, which I'm sure is healthy and everything, but even in season fruits are expensive. Also, ultimately while tasty not all that satisfying.
I'm hungry, I have plenty of food at home, but I'm too sticky and lethargic to cook myself anything.