#flour types
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Chicago Style Butter Cookies
Simple butter cookie recipe. #buttercookies
Butter cookies, also known as shortbread cookies, are one of the best treats for the Fall and Winter season, holidays, or celebrations. Growing up in Chicago, butter cookies were always a staple snack for school lunch. These tasty and addictive treats were commonly sold throughout Chicago’s local neighborhoods and were enjoyed during the Winter season. Today I will show you how to make these…
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Our local Supervalu supermarket has a small but totally authentic Italian section, and @dduane bought this flour to try it out.
She prepared enough dough - once divided up - for three pizze, and the first one (Friday) was so remarkably good that it was half-consumed and thoroughly non-photogenic before either of us said "Pix...?"
So here are a couple of shots of what happened next (Saturday). Instead of pizza, Flammkuchen.
Dish from Alsace, recipe from Switzerland, flour from Italy, sour cream from Lithuania, smoked pork belly from Poland, onions from Ireland, cook from USA.
Today (Sunday) was pizza again, to finish the last ball of prepared dough, and it was nearly * as good as the first time.
This time, photos!
* Three days is enough for any one batch of dough, even when kept in the fridge. It no longer stretches as well, so this pizza crust didn't develop a nice puffy edge the way the first one did.
An insignificant niggle, noted for next time. Make and use immediately for best effect.
The imbalanced layout of the onions...
...is so DD can avoid eating too many and annoying her IBS.
So, onto the peel and into the oven (10 mins / 230°C).
Out of the oven...
...and into the diners.
Yum!
We're DEFINITELY going to buy more of that flour.
:->
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The simultaneous urge to wrap sanji in a blanket but to also roll him in angst flour and egg wash to deep fry him into something crispy
#black leg sanji#sanji#sanji is not a vinsmoke#i will fight that tag until i die#hes just so pathetic??? love him#gonna be dissapointed in myself for the rest of my life because i have a version of egg wash to go with angst flour and then i IMMEDIATELY#forgot it when i went to type it out#one piece
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Honestly, ppl make bread too complicated
Yeast this additives that, rising time, kneading, moisture content whatevs
And sure, there's def a science behind it, but you can actually make pretty simple bread.
Take flour, take water, get some salt and something to flavor it with (herbs, spices or even bouillon cubes will do in a pinch) and some fat. Mix flour with flavorings, mix in some fat like oil or butter, then add water and knead. How much? Whatever feels right.
Shape it into disks, fry in a pan. no need to bother with temperatures, just put it somewhat high.
Bam! Bread.
It's a great recipe for when you have barely anything left in your pantry or when basically everything is too expensive. You don't need anything fancy to make it. Just flour, fat and fluid. Flavorings are optional but recommended.
Remember the formula: flour, fluid, fat and flavoring = flatbread (FFFF=F)
#non sims#recipes#baking#bread#flatbread#I guess I'm in a flatbread mood again#with a bit of creativity you can usually find a way to combine ingredients or make the best of a very limited pantry or budget#baking science is fun but sometimes a simple recipe is what you need#equal parts yoghurt and flour work too. yoghurt had both the fat and the fluid so it's fantastic for this type of recipe#it's more of an archetype than a definite recipe#flour fluid fat flavoring = flatbread
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oh the flowers!
smell so sweet I wish
that I want to be a flower too
oh hello little bird!
it must be spring!
poem i wrote april 27th 2008
#posts#i love kid poems so much this is great#how did i misspell bird like that. thats a misspelling you usually get from typing#i love all the specific mistakes that r in this. like its so cool to me how writing and language develops#that i knew how to spell flour before flower?? i forgot the M in smell#''thet'' and ''wont'' make sense those r just pronunciation things#i consistently write ho instead of oh#''hulo'' instead of ''hello'' is great i didnt even use two Ls#no idea what made me suddenly start writing tiny in the last lines
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congratulate me it's the 6 year anniversary of the time i apologized to 🌸 for wronging them by having experienced a desire to kiss them
#yes this is how we got together. yes i know you remember this and it was also annoying back then#box opener#we both had to work today but managed to fit in pancake breakfast and vegan italian restaurant dinner so i consider it a success#pancakes are really outrageously good. and very easy to veganize with no decline in quality which is a perk in a Mixed Diets household#if you don't make your own pancake mix i recommend trying it at some point. it lasts a long time and it tastes nicer b/c you can combine#various flours and meals to add additional flavor beyond the enticing yet weird glue paste quality that i always get from white flour only#however i was raised on whole wheat + oat flour pancakes so i may be the only person with this problem.#forget my anniversary this is a pancakes post now. do you think pancakes are better with additional flour types???? Write In
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So seriously: if you have a serious recoil/disgust factor at uncommonly eaten parts of an animal being in any kind of food context (eg: whole fish being served at a table) and you want to work on minimizing that reaction, I really really recommend eating "normal" versions of those unusual foods, like for example deli-sliced tongue. I know I'm talking out of my ass here, but things like liver and haggis (organ meat), tongue (tongue), and probably a whole lot of others I've never had can be pretty easily made into forms that taste real good and don't look much like a weird lump of flesh you can recognize, and being able to get from "that's weird and gross but I want to get it" to "that's weird but it tastes really good and I want to get it" will probably make building up momentum easier when you move on to less "common" pastures.
Good luck, by the way. I believe in you.
#red rambles#i'm doing this with bugs for the record im not like JUST talking out my ass. I have a full on phobia of dead bugs#I can and have eaten live bugs! I've eaten and really enjoyed cricket-flour chips! I'm working my way up to "whole preserved scorpion in#chocolate'' type desserts but I haven't gotten there yet#so I know for a fact that there's a kind of person who has this sort of instinctive repulsion and also really really REALLY wants to get#over it. and also i didn't even realize this was a thing because i grew up with whitefish and tongue and so on#anyway im not sure if people like. KNOW that you can get like... liver *spread* or prepared tongue or brain or w/e#being able to go 'oh that is actually delicious' is a big thing or at least it is for me! it's very motivating!#you're the only one who is going to really 'push' you on these things- god knows my immediate family and friends mostly wants me to#STOP trying to eat bugs LMFAO (this is due to my behaviors but also like my dad told me I was not to keep cricket snacks in the house)#(so it's a bit of both but mostly because i cannot be trusted not to just eat a random ant because they are delicious these days)#but like at least in my experience the second you step out of the 'culturally normative' fold people stop being like 'yay stop being picky!#and start going 'no stop go back to being picky' so it's really really important to find your own motivators and not rely on other people
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not quite a blorbo so much as a very bouncy ball i keep throwing at a wall harder and harder as time goes on to see if he'll explode
#he's not my blorbo bc i don't love him. i like how he's written and think he's interesting but i don't love him#however he does give me brainrot sometimes unfortunately just a very specific type of it#if nikolai is my chew toy then dazai is a doll whose head i bit off. does that make sense#one of these stress toys that if you press too hard they'll tear up and cover everything in flour#and brother i look like i just made a cake#this is my worst analogy ever.
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(since you reblogged the bother me with asks things, i’m sending you an ask instead of texting)
i feel like biscuits shouldn’t be allowed to have stuff in them
(there’s context for this but i think it’s funnier without)
The following assumes you are talking about the American biscuit and not the British biscuit. I have opinions on both, but the latter is for a different time / ask.
Broadly speaking, I agree. There is something so fundamentally good about a buttermilk biscuit or any other well made plain biscuit that further additions take away from it. Also the plain biscuit is so versatile! Want a savory snack -- eat with savory things. What a sweet snack -- eat with honey. Additions are limitations in this case.
That said, I think I would still consider a biscuit that had a reasonable amount of cheese, herbs, or other small what not (e.g. bacon) a biscuit. These seem very reasonable in the less structured drop biscuit (which, honestly, is biscuit in mostly just name -- delicious never the less).
I think the tipping point is when one passes from flaky and airy goodness to something more like a scone or short cake (which is what drop biscuits are closer to in my opinion). Too much of any inclusion makes that biscuit structure harder to achieve and you end up with a still delicious crumbly snack. Either it will be too dense or unlayered and just fall apart (I have had blue berry "biscuits" like this and they were amazing...but definitely closer to short cakes I have made. I should make blue berry short cakes...with compote...in the summer...)
This line of thought did make me wonder where the classic biscuit came from, and this was a very interesting read from KA flour. From this, it makes sense that early on inclusions in biscuits were either not worth the effort, increased the chance of spoilage, or was a waste of ingredients. Even after the development of leavening agents, I wonder if the pre-established notion of a biscuit was too solidified and versatile.
Another area I didn't have time to explore was what meal were biscuits longest associated with? My guess is savory with dinner. The rise of the sweet "biscuit" would be something to examine. Maybe whenever fresh fruit was more accessible.
The Red Lobster Cheddar Biscuits came in 1992 and probably falls into the category of drop biscuits -- so not really biscuits, but close.
This is long and rambling, but the result of a 20 min exploration during lunch....
(I am super curious to know what led to this question....)
#biscuit opinions#This was more involved than I expected#But the history of biscuits and the opinions of north and south on biscuits was fascinating#Especially how the types of accessible flours shaped opinions#soymimikyu answers#food history#food
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my hot take is that the character trope of the Big Loud Bossy Woman (optional: In Charge Of Her Husband’s Business, because they often are) in fiction with a faintly historical theme is more butch coded than twinky knights are
#the type to haul bags of flour and buckets of water#who bark and laugh too loud#with the big arms and big bosoms#anyway. that type. they’re butch coded TO ME#seg.misc
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Sourdough Artisan Bread Recipe
Making #sourdough artisan bread at home is a rewarding process that results in a flavorful, chewy, and crusty loaf. Try this basic recipe to get you started. #sourdoughbaking #sourdoughbread #sourdoughstarter
Sourdough Origins
Sourdough bread is one of the oldest forms of leavened bread and has been made by various cultures around the world for thousands of years. This original and traditional bread of mankind has not lost its popularity and has remained in high demand, globally.
Sourdough bread can be traced back to ancient civilizations, including the Egyptians, Greeks, and Romans, who relied…
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Gluten Free Monkey Bread with Caramel Topping
#food#recipe#dessert#monkey bread#bread#cinnamon#caramel#brown sugar#baking#vegetarian#gluten free#I want to try this so much#you need to buy a specific type of flour to make this
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truly have become a stingy adult oml this one store that's famously for the rich and bougie has my favourite drink that i can't buy elsewhere but the price increased by 30 cents im appalled. anyways crossed over to the other street to buy another drink from that store AND!! get this!! that same drink i love finally made its way there and it was a whole €1.20 cheaper what the heck
#tp#and!! the same kg of flour of the same type is €1.50 in the bougie store and ¢65 in the other what is this oml
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how it started:
how its going:
#the pakige was food btw (types of flour) (im making pancakes) (the barley flour with only 2% fibers does NOT agree with me)#(even when i dilute it with a bunch of oat flour) (experiment 2 (oat flour pancakes) was a HUGE success tho)#mine#(experiment 1 (100% barley flour) did NOT go well i had a terrible stomach ache) (fixed it with brinta tho) (so today i ate brinta again)#(brinta is a brand of wheat porridge)
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So far, I’ve made sourdough crackers (which were amazing, didn’t last for more than an hour or so), currently have a sourdough dutch baby in the oven, and have a sourdough cinnamon bun dough in the fridge to bake this afternoon. I am having so much fun with the baking something everyday, and it’s getting me using the oven regularly again, which I have had a bit of a phobia of since the fire last year. Plus using the oven heats up the apartment in the morning which is nice and adds to the coziness of baking and taking care of the sourdough
#a#tw/food#I love it so much#and I’m experimenting with different flours for the starter which is really cool#and I’m trying to be in the mindset of if the starter fails i can just make a new one and it’s okay#also the fire last year had nothing to do with the oven but the first time I went to use it after getting back to the apartment it started#smoking lightly because of food spillage and it set me into a massive panic and I’ve had a hard time using it since#like I mean for almost a year now I will think I’m seeing smoke pooling at the ceiling if the ovens on#when there’s nothing there type of panic#but this is helping a lot#like exposure therapy a bit I guess
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