OFFICIAL THREAD: General Cookery and Discussion

[Luigi_M]

what type of birds do you know?

a) those who fly by sake of their feathered wings;
b) those who lay, cooked, in a dish.

Btw, in my regional dialect, oseo (pl. osei), other than 'bird' means 'dick' and this brings to my memory a scary episode.
In high school, my English teacher was a German lady (guess how fine an English I could have learnt ...).
One day, dunno how, she was in a critic mood towards regional cuisine and stated "I don't like polenta! How can anyone like such a thing?"
Then I raised my hand and asked "c'mon Madam, don't you like osei??"
That time my mom had to come and explain to my school's Principal that I wasn't a pervert but just an idiot.

 

[edinatlanta]

tutti e due?

 

[Luigi_M]

tutti e due?

Well, my teacher was quite a milf so we randy teens would gladly have her enjoy even three

EDIT ... you mean a pervert AND an idiot ... well, *ahem* ...

 

[edinatlanta]

Well, my teacher was quite a milf so we randy teens would gladly have her enjoy even three

EDIT ... you mean a pervert AND an idiot ... well, *ahem* ...

Yeah I think you just proved my point

 

[cb200]

@Luigi_M Family (Great Grandparents) from Northern Treviso. The bite of the salad is relatable. I find my vinaigrettes tend to be more acidic, always thought it was personal taste - but now I realize it was early life conditioning.

 

[gomestar]

i make hollandaise in my Vitamix.


sorry, Manton.

 

[gomestar]

also some new books...

Techniques by the FCI. Meh for the home cook. In theory it's fantastic, in application each recipe seems to put you in a rigid box of instruction.

Barbuto - have not cooked from, but early read and it's excellent.

And I'm trying to get into Dirt by Bill Buford, but it's slow. I just don't give a **** about your family's Visa process.

 

[nootje]

@edinatlanta
As you’re always amazed/disgusted about the ***** foods we eat here in the Netherlands. Here’s a quintessentially Dutch one, made on my wife’s request.

This is called “boterkoek”, butter cake if translated directly, sadly it doesn’t even have an English wiki.

275gr brown sugar
300gr of flour
250gr of butter
Pinch of salt
1 egg

use a strainer to put the flour and sugar in a bowl. Add the butter in large chunks and use two knives to cut it into small flakes, mix with the flour and sugar. Kneed the dough into a ball and refrigerate for an hour. Afterwards, put the dough into any form (baking paper underneath) and scramble the egg in a separate bowl. Use a brush to create a thin film on top of the dough, and cut a pattern into the top so the egg will stick. 180degrees celcius for 35 min. Let cool for another 2 or3 hours at minimum. Eat within a day or three.

 

[edinatlanta]

View attachment 1481644
@edinatlanta
As you’re always amazed/disgusted about the ***** foods we eat here in the Netherlands. Here’s a quintessentially Dutch one, made on my wife’s request.

This is called “boterkoek”, butter cake if translated directly, sadly it doesn’t even have an English wiki.

275gr brown sugar
300gr of flour
250gr of butter
Pinch of salt
1 egg

use a strainer to put the flour and sugar in a bowl. Add the butter in large chunks and use two knives to cut it into small flakes, mix with the flour and sugar. Kneed the dough into a ball and refrigerate for an hour. Afterwards, put the dough into any form (baking paper underneath) and scramble the egg in a separate bowl. Use a brush to create a thin film on top of the dough, and cut a pattern into the top so the egg will stick. 180degrees celcius for 35 min. Let cool for another 2 or3 hours at minimum. Eat within a day or three.

Lmao that **** ain't lasting three days ngl

Also the knives-and-butter technique in English is called "cutting the butter" into flour!

 

[nootje]

Lmao that **** ain't lasting three days ngl

Also the knives-and-butter technique in English is called "cutting the butter" into flour!

Ah thanks!
And it won’t last that long here either, will require some long walks with the dog to burn it off.

 

[Nobilis Animus]

Bad picture, but anyway:



I'm lazy with pasta these days.

 

[venividivicibj]

View attachment 1481644
@edinatlanta
As you’re always amazed/disgusted about the ***** foods we eat here in the Netherlands. Here’s a quintessentially Dutch one, made on my wife’s request.

This is called “boterkoek”, butter cake if translated directly, sadly it doesn’t even have an English wiki.

275gr brown sugar
300gr of flour
250gr of butter
Pinch of salt
1 egg

use a strainer to put the flour and sugar in a bowl. Add the butter in large chunks and use two knives to cut it into small flakes, mix with the flour and sugar. Kneed the dough into a ball and refrigerate for an hour. Afterwards, put the dough into any form (baking paper underneath) and scramble the egg in a separate bowl. Use a brush to create a thin film on top of the dough, and cut a pattern into the top so the egg will stick. 180degrees celcius for 35 min. Let cool for another 2 or3 hours at minimum. Eat within a day or three.

This is like a giant shortbread pie

 

[Thrift Vader]

Working on the Anglo "meat and 2 veg".
Today's experiment - the 2 veg.

Baked potato with broccoli and cheese sauce.

If I could have just one half of this, with a lamb chop and gravy or mint jelly? Done.

 

[lawyerdad]

I just don't give a **** about your family's Visa process.

Discover card FTW!

 

[Lizard23]

Working on the Anglo "meat and 2 veg".
Today's experiment - the 2 veg.
View attachment 1482136
Baked potato with broccoli and cheese sauce.

If I could have just one half of this, with a lamb chop and gravy or mint jelly? Done.

baked potatoes are a tragically underrated side.