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    1. What's the most expensive food you splurge on to make you happy?

      I'm a person of expensive tastes. It's very hard to make me happy foodwise. I love fancy stuff. I'd probably be happier with three star fine dining than street food. I actually like tinned cavier....

      I'm a person of expensive tastes. It's very hard to make me happy foodwise. I love fancy stuff. I'd probably be happier with three star fine dining than street food. I actually like tinned cavier. What about you? What's an expensive luxury food you splash out on to make you feel fancy?

      (with apologies/thanks to @mrbig - also most of the above isn't true, I love cheap food as well as haute cuisine)

      19 votes
    2. What's the cheapest food that makes you really happy?

      I'm a person of simple tastes. It's not hard to make me happy foodwise. I don't need fancy stuff. I'd probably be happier with tasty street food than in a pricey restaurant. I actually like pizza...

      I'm a person of simple tastes. It's not hard to make me happy foodwise. I don't need fancy stuff. I'd probably be happier with tasty street food than in a pricey restaurant. I actually like pizza from the grocery store. What about you? What's some super cheap food that makes you instantly happy?

      27 votes
    3. Favorite cocktail recipes and unnatural drink experiments?

      It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out. Right now, I'm drinking an...

      It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.

      Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.

      2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
      1 oz. peony baijiu (gift from a friend's visit to China)

      Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.

      [I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]

      Feel free to share what's working for you.

      11 votes
    4. What's a dish you've made that you're most proud of?

      Right now I'm making pizza for me and bae. Thought I'd spring the question. I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey. Something...

      Right now I'm making pizza for me and bae. Thought I'd spring the question.

      I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey.

      Something that I came across on yt was cheese potato pancakes... so easy and delicious! I recommend this guy, the closed caption is *chef's kiss: https://youtu.be/10MDo9o_wrY

      21 votes
    5. Has anyone had any new cooking adventures during the quarantine?

      I know it sounds like a weird question to ask, but I feel like everyone is much more likely to be cooking at home at the moment. I know that Bon Appetit gets a lot of love around here and there’s...

      I know it sounds like a weird question to ask, but I feel like everyone is much more likely to be cooking at home at the moment.
      I know that Bon Appetit gets a lot of love around here and there’s been a few times where I’ve just watched one of their videos and said, “That looks good...I should just make that for dinner tonight. I’ve got the time!” I did that a few days ago with their Lamb Dumpling recipe and it came out amazing.

      I’m currently using my leftover lamb and pork mixture to make a rice dish.

      I’ve also been working on perfecting my cast iron pizza cooking skills.

      10 votes
    6. Who else is baking bread, or beginning a starter?

      I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to...

      I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to bake/cook with. This is my first time working with starters, and dough in general, so I'm really looking forward to baking my own sourdough bread in the oven, or making a classic sourdough pizza with mozzarella and a marinara sauce (this is first on the list!).

      I've been feeding it twice daily for several days now, and am getting close to the doubling-within-a-day metric many use as a baseline for when it's "ready", although I haven't tried the float test quite yet It's got an almost fruity, alcoholic aroma to it—with no funky, displeasing notes.

      Here's the first recipe I'm planning, unfortunately our oven barely goes above 500°F, and I don't have any handy sources of thermal mass to properly cook a pizza, so I'm hopeful a cast-iron approach to really crisping the base on the stove first will pay dividends.

      Seamus Blackley has also been a bit of an inspiration.

      Anyone got any tips? Recipes to share? Surely I'm not the only person on Tildes trying this (for obvious reasons).

      21 votes
    7. Favorite recipes for shut-ins?

      There are a million sites with postings on this theme right now, but this seems like an interesting opportunity to survey the Tildes community's collective wisdom. I'll share one of my own pantry...

      There are a million sites with postings on this theme right now, but this seems like an interesting opportunity to survey the Tildes community's collective wisdom.

      I'll share one of my own pantry baking recipes to kick off - the only fresh ingredient required is eggs.

      Patience Limited's Honey Cake

      (based on original "Majestic and Moist Honey Cake" from smittenkitchen.com)

      This is a simple, one- or two-bowl quick bread-type recipe which has a dense, cake-like crumb. (I highly recommend using a kitchen scale for faster and more uniform results, but it's a forgiving recipe if you measure instead.)

      It can be eaten alone like a sweet bread if baked in loaf pans, or used as layers for other desserts if baked in loaf or sheet pans. The recipe is so versatile that it can also be easily scaled up or down, and portioned as mini-loaves or cupcakes with appropriate adjustments to cooking time.

      This honey cake recipe is fantastic by itself with a cup of coffee in the morning, and will keep for days if lightly wrapped.

      [Not gluten-free, but contains no nuts if optional almond topping is omitted, and is vegetarian and kosher.]

      3 1/2 cups (440 grams) all-purpose flour
      1 teaspoon (5 grams) baking powder
      1 teaspoon (5 grams) baking soda
      1/2 teaspoon kosher salt
      4 teaspoons (about 8 grams) ground cinnamon
      1/2 teaspoon ground cloves
      1/2 teaspoon ground allspice
      1/2 teaspoon cardamom powder
      1/2 teaspoon ground ginger powder
      1 cup (235 ml) vegetable oil
      1 cup (340 grams) honey
      1 cup (300 grams) granulated sugar
      1/2 cup (95 grams) brown sugar
      4 large eggs at room temperature
      1 teaspoon (5 ml) vanilla extract
      1 cup warm (235 ml) coffee or strong tea
      1/4 cup (60 ml) rye, whiskey, or rum
      1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)

      Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.

      [I make my batch in two full-size 9" x 5" x 3" loaf pans (8 cups each), and it makes two perfect loaves.]

      Preheat oven to 350°F (177°C). Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

      In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, cardamom, and ginger. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

      Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

      Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

      Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

      Let cake stand fifteen minutes before removing from pan.

      16 votes
    8. What's your ideal pizza?

      I'm sitting here eating a pan crust pizza with pepperoni, sausage, mozzarella+romano cheese, and easy mushroom and basil. I feel that this is an ideal pizza with it's mixture of crunch, spices,...

      I'm sitting here eating a pan crust pizza with pepperoni, sausage, mozzarella+romano cheese, and easy mushroom and basil. I feel that this is an ideal pizza with it's mixture of crunch, spices, and sweetness. The leftovers are perfect for reheating in a skillet the next day. The crust has softened but is soaked with enough grease that the skillet makes the crust have an almost puff pastry style crunch/crumble. This is probably my ideal pizza.

      25 votes
    9. How do you feel about safer kitchen knives?

      Kitchen knives are frequently used to stab people. This results in serious injury or often death. Most stabbing murders are perpetrated with kitchen knives, reflecting the huge numbers of knives...

      Kitchen knives are frequently used to stab people. This results in serious injury or often death. Most stabbing murders are perpetrated with kitchen knives, reflecting the huge numbers of knives available (most homes have one), and where most murders happen (in the home). (I'm talking about UK here).

      Kitchen knives have a cutting edge and usually a sharp piercing point. There's nothing that can be done to make the cutting edge safer. But we can look at the pointy tip.

      Pointy tips are useful, but we tend to find that only professional chefs or experienced home cooks use them. Most people cooking at home don't use or need such a pointy tip.

      There are some companies releasing knives without the pointy tip, and I'm interested to know what you think.

      https://twitter.com/JohnHMCrichton/status/1209095901102387200?s=20

      13 votes
    10. What piece of kitchen equipment do you regret buying, and why?

      What piece of kitchen equipment do you regret buying? Why? I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!)...

      What piece of kitchen equipment do you regret buying? Why?

      I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!) https://www.amazon.co.uk/royalvkb-VP303-370-Royal-Garlic-Crusher/dp/B000OW58D8/ It looks really heavy, but it actually isn't. I regret it because it's not nearly as much fun to use as it looks. It's safer than mashing garlic with a knife, and it's easier to clean than a press. But other than that it's not worth the money. The garlic cards (credit card sized bits of plastic with embossed letters) that you rub garlic over are better.

      22 votes
    11. Has anyone gifted you food or a kitchen / cooking gadget that you particularly liked?

      Coming up to Christmas and gift-giving is on my mind and I wondered if you've ever been given food or a food-related gadget that you liked? I guess we can also talk about the misses too. I like...

      Coming up to Christmas and gift-giving is on my mind and I wondered if you've ever been given food or a food-related gadget that you liked? I guess we can also talk about the misses too.

      I like chocolate, so small amounts of nice chocolate are something that I like.

      11 votes
    12. Where's the sauce?

      So, I was looking for soy sauce the other day and my grocery store has created a whole new "ethnic" section. This section was near the entrance so I went there first to look for the soy sauce. It...

      So, I was looking for soy sauce the other day and my grocery store has created a whole new "ethnic" section. This section was near the entrance so I went there first to look for the soy sauce. It wasn't there. It was with the other condiments like BBQ sauce. Cool. Then I wanted oyster sauce and that wasn't near the soy and BBQ sauce, but back in the ethnic section...

      So just wondering, where do you expect to find this sort of thing - ethnic and ethnic that's considered mainstream? (I also found tea in like five different places...)

      8 votes
    13. What are your favorite food related Youtube channels?

      Cooking is a hobby of mine, and as a result I really enjoy watching food related YouTube channels. Some of the ones I like are Alex French Guy Cooking - A fun channel of a creative french amateur...

      Cooking is a hobby of mine, and as a result I really enjoy watching food related YouTube channels. Some of the ones I like are

      • Alex French Guy Cooking - A fun channel of a creative french amateur cook. I like this channel because I have similar taste in food to him (check out his instant ramen series!), but his solutions to problems in the kitchen are seriously creative. To give an example, he builds a dough sheeter in his croissant series in order to get the perfect thickness of dough, and he makes a makeshift dehydrator in the ramen series. Stuff I would never do in the kitchen, but it's fun to watch.

      • Bon Appetit - I totally did not expect Bon Appetit to have such a well put together web presence (for some reason I considered them an old fashioned publication). In any case, check out the "It's Alive with Brad" series. It starts out as a series about all things related to fermentation (beer, hot sauce, kombucha, sourdough, etc), but expands a bit in scope.

      • Binging with Babish - Perhaps the most well known of recent food related YouTubers, Babish recreates meals from movies and TV. He also has a nice series on cooking tutorials. I don't watch him as much as I used to, but he's still a lot of fun.

      • Townsends - A bit different than the rest, and not exlusively food related. Townsends is a historical enthusiast focusing on the colonial era, and he has a lot of videos recreating recipes and techniques from the time period.

      EDIT:

      Forgot to include

      • Jun's Kitchen - Some seriously therapeutic cooking videos featuring sushi and cats.
      18 votes
    14. Have any "under the radar" type regional recipes you can share?

      I'll start: Hessian 'Tater soup. Maybe not very exciting, but I just love the stuff. Start off with a diced onion and about 1 - 1.5 kg of peeled, sliced potatoes. Throw into a big pot on high heat...

      I'll start: Hessian 'Tater soup. Maybe not very exciting, but I just love the stuff.

      Start off with a diced onion and about 1 - 1.5 kg of peeled, sliced potatoes. Throw into a big pot on high heat with some oil and let it develop some color. Meanwhile, get peeling and chopping on this stuff - carrots, celery root, leek, parsley, parsley root. Amounts as desired, but I like to use a lot of parsley - root or leafs. If your taters get enough color, cover with water and add the rest of the veggies. All that in place, cook until soft. Blend. Add 200ml of sour cream and season with nutmeg, pepper and salt. Consistency should be thick, maybe slightly chunky.

      When serving, fry up a few slices of old sausage to throw in there. This one is a traditional north hessian sausage, but any only lightly spiced and smoked, coarse ground, fatty hard sausage will do. Add a sprig of parsley if you feel like upping the presentation.

      24 votes
    15. What tea are yall drinking today?

      For my daily tea-drinkers: What are you drinking today? Where'd you get it? How would you rate it? For my non-tea drinkers: Feel free to ask any questions you might have about the most widely...

      For my daily tea-drinkers: What are you drinking today? Where'd you get it? How would you rate it?

      For my non-tea drinkers: Feel free to ask any questions you might have about the most widely consumed beverage in the world (next to water). Share a time you had a good experience or a bad experience.

      35 votes
    16. What is the biggest change you've ever made to your diet?

      In mid-2012 I decided to become a vegetarian, both for health and ethical reasons. Before then I had mostly been on autopilot when it came to food - I just ate what what was the norm in my family....

      In mid-2012 I decided to become a vegetarian, both for health and ethical reasons. Before then I had mostly been on autopilot when it came to food - I just ate what what was the norm in my family. My choice forced me to get out of my comfort zone, to try out new foods I had never considered before. For this reason, the change has been incredibly positive to me; I'm much more conscious of what I eat now. And by setting a precedent it later helped me make more changes, like cutting down sugar. I'm currently testing to see if the bloating and stomach aches I suffer daily are because I am lactose intolerant; if it is indeed the case, that will require another drastic change, although this particular one will be by necessity rather than choice.

      What is the biggest change you've ever made to your diet? Was it by choice, or did you feel obligated to do so, for example because of health issues? What did you get out of it? How much thought do you put in your daily diet, in general?

      22 votes
    17. It's getting colder, so give me your best hot cocoa recipe!

      I'm fairly happy with mine, it's simple and tastes good, but I'm hardly a chef so I'm sure it can be improved. Bonus points if its simple enough to do when you're tired as hell and just want a...

      I'm fairly happy with mine, it's simple and tastes good, but I'm hardly a chef so I'm sure it can be improved. Bonus points if its simple enough to do when you're tired as hell and just want a nice drink.

      Mine:

      Start heating milk on low heat, then slowly add sugar and cocoa powder while mixing, 1 tbs each per 4oz of milk. I find this pushes the saturation limit of the milk a bit too close, so I add some more in to make sure everything dissolves. Add in some cinnamon, along with a pinch of nutmeg and salt. Once hot splash in a bit of cool cream and serve.

      18 votes