Skip to content

Piero Bosio Social Web Site Personale Logo Fediverso

Social Forum federato con il resto del mondo. Non contano le istanze, contano le persone
  1. Home
  2. Categories
  3. Uncategorized
  4. Belgian mussels and shoestring fries for dinner

Belgian mussels and shoestring fries for dinner

Uncategorized
4 2 0
Log in to reply

Feed RSS
Belgian mussels and shoestring fries for dinner

Gli ultimi otto messaggi ricevuti dalla Federazione
@pierobosio@soc.bosio.info
Post suggeriti
  • siderea@universeodon.comundefined

    Hey, #cooking people!

    Uncategorized cooking
    1
    0 Votes
    1 Posts
    6 Views
    siderea@universeodon.comundefined
    Hey, #cooking people! The pumpkin muffins came out okayish - I used @darth_hideout 's recipe for the pumpkin spice and it was excellent - but I feel they could use more workshopping.Two issues:1) They kinda didn't ever seem to be done, so we gave up and ate them still kind of mushy inside. We exceeded the indicated time baking by like 20 minutes (though with multiple oven door openings to check). Now, these are not conventional muffins, which is one reason why we were baking them and not just buying them. The ingredients were 2 cups rolled oats; 1 cup pumpkin puree; 1 cup milk; 1/3 cup maple syrup; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1 teaspoon baking soda; ¼ teaspoon salt. So this wasn't going to have a normal texture. But still, I think they were supposed to wind up more consistently...cooked. Unlike the original instructions, we didn't pour the batter directly into greased tins; we used cupcake papers in disposable aluminum muffin tins. Did this affect the cooking time? AFAIK, the oven is very reasonably calibrated, and we haven't had any trouble baking anything else. Not sure what else could have caused this. Open to suggestions.2) They came out too healthy tasting. Mr Bostoniensis is threatening to just slather the next batch with canned frosting, but I think that will overwhelm the pumpkin spice flavor. I think they would be improved by some sort of crunchy sugary cinnamony topping, maybe with chopped pecans. Does anybody have a recipe for something like that? Low effort/high ease counts for a lot here because, well, it's competing with just buying canned frosting.
  • siderea@universeodon.comundefined

    #cooking people!

    Uncategorized cooking
    1
    0 Votes
    1 Posts
    10 Views
    siderea@universeodon.comundefined
    #cooking people! I am looking at a recipe for how to make pumpkin pie spice mix without allspice, and it proposes that the only flavor note allspice contributes that isn't already covered by the cinnamon, ginger, nutmeg, and clove is *pepper*, so it basically just subs a small amount of pepper for a larger amount of allspice. The recipe winds up being in the proportions of Ci18:G4:N4:Cl2:P1.I'm not sufficiently familiar with allspice or pumpkin pie spice to judge for myself: does this sound reasonable to you?
  • mynameistillian@plush.cityundefined

    bought some sweet potatoes for the first time.

    Uncategorized cooking askfedi
    2
    0 Votes
    2 Posts
    10 Views
    valhalla@social.gl-como.itundefined
    @mynameistillian the first time or two I get my hands on them each season I just wash them, put them in the oven at 180°C and cook them until they are soft when poked with a fork, and then eat them as is, enjoying the taste I had missed for the rest of the year.this last time I had a bit of a leftover, and I've cut one of the baked sweet potatoes in cubes, dropped them in hot dashi (kombu-only) stock with a bit of wakame, heated the think for a couple of minutes more and then added miso, and I think it was even better than my usual quick miso soup with regular potatoes and wakame (they were the white variety of sweet potatoes, not the orange one)
  • rethinkjeff@mastodon.socialundefined

    I coat my chicken in flower and eggs to fry it.

    Uncategorized cooking cookingquestions
    2
    0 Votes
    2 Posts
    8 Views
    oblomov@sociale.networkundefined
    @RethinkJeff I have no idea what pan bread is, but we usually do “stuff” with it (we call them frittelle but that's a bit of a misnomer even in Italian): basically shape the thing any way you want and throw it into the frying pan without the chicken. Not only it's edible but also tasty.