Shit I Wanna Make

-ancient roman posca: water, red or white wine vinegar, honey, salt, herbs (coriander, mint, thyme)

-switchel: water, ginger, vinegar, sweetener, lemon, salt

-ayran: yogurt, water, salt, mint

-sees the reports of the heatwave in Europe-

YOU CAN JUST DO THIS?!?!

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FRENCH SILK PIE FUDGE

Really nice recipes. Every hour.

Dr bfly's Ginger Citrus Spice Cookies

AKA the cookie recipe I've been fiddling with and refining for like a decade and the only cookies I make anymore because I like them too much Ingredients: • 12 Tbsp (1.5 sticks) butter - I'm lazy and use salted most of the time. idk how europeans measure their butter so do your own conversion • 3/4 tsp salt if using unsalted butter • ¼ cup molasses • 1 large egg • 2¼ cup all-purpose flour • 1.5 cup brown sugar • 1 tsp baking soda • 1 Tbsp ground ginger • 1 Tbsp ground cinnamon • 1 tsp ground cloves • 1 tsp ground allspice • ½ tsp ground nutmeg • ½ tsp ground cardamom • ½+ cup minced candied ginger • ½+ cup minced candied orange peel • up to a shot's worth ~(40ml) bourbon, Cointreau, both, or other liquor according to taste • Optional: 1-2 tbsp powdered buddha's hand* • turbinado sugar

*this is an ingredient I invented because a friend kept giving me buddha's hand so I started candying it like you would make candied orange peel or whatever but it still kept going bad so I stuck it in a dehydrator for a whole day and then put it into a spice grinder and it's great for imparting a citrusy floral note to any baked goods. You could probably approximate the same by candying, dehydrating, and grinding other citrus peels.

Instructions:

Soften butter in large mixing bowl. Beat in egg and molasses. If in a rush, butter can be gently melted, but be careful to let it cool for a few minutes at least before adding in egg. Using melted butter will give the final cookies a more “crinkly” appearance and texture, which may or may not be to your taste. I like them both ways, personally.

Stir in sugar, as well as minced ginger, orange peel, and bourbon if you’re using it.

In separate mixing bowl, evenly stir or sift together all remaining ingredients except for the turbinado sugar

Slowly beat dry mixture into wet mixture. The dough is very thick and sticky, so a hand mixer may have problems. I recommend either a stand mixer with paddle attachment or a wooden spoon and a strong arm.

Refrigerate dough for at least 3 hours. If in a rush, you can put it in the freezer for 30 minutes, and then pop it back in between batches. You should be able to handle the dough without it sticking all over your hands.

Preheat oven to 350F (~175C)

Roll dough into balls no more than ¾ inch (~20mm) in diameter. Pour turbinado sugar onto a plate and then roll dough balls in the sugar and squash down into discs.

Place on parchment paper covered baking sheet and bake for 10-13 minutes

😎

ya got

gochujang butter noodles

peanut butter noodles

chili crisp fettuccine alfredo

miso butter noodles

✨Yeto’s Superb Soup✨

I had posted a recipe in the comments last year, but I decided to make a better version

Ingredients:

one 2lb kabocha (you can use an equal-sized pie pumpkin, but in my opinion kabocha has a much butterier texture and nuttier flavor. Also the yeti uses kabocha in the game so it gets points for accuracy)

1-3 carrots (last year the store had the fattest carrot I had ever seen. This year I needed 3 carrots to match that volume. Listen to your heart)

2-3 celery stalks (equal to the amount of carrot)

1/2 white onion

6 garlic cloves

(optional) 2 habanero peppers

mirin/cooking wine

1 box of fish stock (if you want it vegetarian, use kelp dashi stock)

1 box of vegetable stock

4oz goat cheese. I’ve tried making this with cream cheese and feta, but the flavor really doesn’t land right without the goat cheese.

1 cup? (<- it was eyeballed) heavy cream

.7lb filet of salmon

??tbsp olive oil

6 tbsp butter

a few pinches of flour

thyme, paprika, nutmeg, red pepper flakes salt & pepper

(optional) gronions to garnish

Step 1) Preheat oven to 400°F/204°C. Slice and deseed kabocha

Step 2) coat the pumpkin in a thin layer of olive oil. Season with thyme (I like dried thyme but fresh is better!), ground nutmeg, paprika, red pepper flakes, salt & pepper.

Bake for 30-50 minutes until it’s soft enough to scoop off the rind with a spoon. Thinner kabocha might only take 30 minutes, and thicker kabocha (like below) or a cake pumpkin may take 40+ minutes.

note: if your kabocha/pumpkin is especially thick, your soup may end up tasting sweeter. If you want it more umami, use less of your chosen gourd or maybe add a splash of soy sauce to the broth? Haven’t tried that but it’d probably work

Step 3) Prep all your other veggies while you’re waiting for the pumpkin to bake. Dice the onion and set it aside. Chop the celery & carrots into Chunks and mince the garlique

Step 4) Wait until the timer for the pumpkin has 20 minutes or less left. Heat up your pot/dutch oven on high/med-high heat, melt 2 tbsp of butter, and add the onions. After about 6 minutes, add the garlic. After another few minutes, sprinkle flour and stir, and keep frying until it browns.

Step 5) Add the rest of the butter, the rest of the veggies, and stir. Deglaze the pan with a splash of mirin/cooking wine.

If you timed it right, the pumpkin should be about done. Using a spoon, scoop the rind off the pumpkin. While you do that, periodically check on the veggies, adding another sprinkle of flour and a some of the fish stock as it gets dry. It’ll create a sort of paste and the onions will be pretty browned at this point.

Step 6) Chop the pumpkin & add it to the pot. Add the rest of the stock. If you’re using habanero, slice it and add it now. Add any other seasonings (it may need more salt) to taste. Once the soup boils, turn the heat to low and cover.

Personally, I prefer soups with Chunks in them + I think it’s more authentic to what the yeti made, but if you REALLY feel compelled to blend your soup, do it now.

Step 7) While the soup is heating up, get out a frying pan and add a tablespoon or two of some olive oil/butter on med-high heat. Add the salmon filet to the pan (scale side down) and just let it sit there. Don’t touch it. When it turns opaque halfway up, flip it until it’s fully cooked.

Once it’s cooked, remove it from the pan, remove the skin, and shred it into bite size pieces. If your salmon was really thick like mine was, and some parts of it are still pink, then toss the pink parts back in the pan to let them cook a little longer.

Add the salmon to the soup.

Step 8) Once the soup has been simmering for a few minutes and you’re too impatient to keep waiting, remove it from heat, add the goat cheese & heavy cream, garnish with gronions or whatever herb of choice, and enjoy!

In the game, this soup restores eight hearts, and it truly does feel that replenishing. This soup could cure any disease.

Here’s @dduane​’s first take on it and the finished product. We’ve made even more photogenic batches since.

Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.

Here’s what before and after look like.

My Mum used to say that if you were feeling out of sorts with someone, it was good to make bread because you could transfer your annoyance into kneading the dough REALLY WELL, and both you and the bread would be better for it.

Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…

You can even use a clean terracotta flowerpot.

Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.

Here’s some of our bread…

Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.

Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.

I think any shop would be happy to have something this good-looking on their shelf. We’re happy to have it on our table.

Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…

INGREDIENTS Yield: 8 servings 3/4 cup/ 177 milliliters extra-virgin olive oil, plus more for greasing the pan 1/2 cup/ 118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water 1/2 cup/ 50 grams Dutch-processed cocoa powder 1/2 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1 cup/ 200 grams granulated sugar 3 large eggs, at room temperature 2 teaspoons vanilla extract 1 cup plus 2 tablespoons/ 135 grams all-purpose flour 1/2 teaspoon baking soda

PREPARATION Step 1: Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.

Step 2: In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.

Step 3: In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.

NO BAKE LEMON CHEESECAKE

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