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Mouthwatering Sichuan Chicken in Red Oil Sauce(口水鸡) My mouthwatering Sichuan chicken in red oil sauce is a chilled appetizer made with tender chicken, chili oil, and Sichuan peppercorn. It’s a dish I can prepare in 45 minutes and cook in advance, and serve to my loved ones anytime.

These Cherry Pie Cookie Bars are a simple and delicious dessert that combines the sweet, fruity flavor of cherry pie filling with a soft and buttery cookie base. Made with just a handful of pantry ingredients, these easy bars come together in minutes and bake up beautifully into golden, fruit-topped squares that taste like cherry pie without any of the fuss.

look at my mfucking LOAF OF BREAD

You will need a pullman's loaf pan, which is a bread pan with a lid. the reason just tinfoiling a regular cake loaf pan doesn't work is because a pullman's is also considerably deeper and longer that a regular loaf pan, it can fit about a store-sized loaf of bread. which. which it's where the sizing actually comes from, historically.

This is a sourdough recipe so you have to remember to keep your starter well fed AND that the proofing takes considerably longer than anything with instant yeast.

I've modified a bunch of timings throughout the recipe. While your average sourdough boule takes an overnight final proof (making it a 2-day loaf) and your average pullman's loaf recipe takes about an afternoon, this will take about a day's (little under 12 hours give or take) worth of time.

Also note that it is currently around 19C/66F so I've been using my lightly heated oven to keep the dough at decent proofing temps (idk like 70 to 85ish degrees fahrenheit? whatever the equivalent of a sunny window day is). You'll need to figure out your equivalent

Ingredients

Levain -50ish g active, full hydration starter -35g whole wheat flour -35g AP or bread flour -70g/mL water, lukewarm

Remaining Ingredients (Not doing an autolyse for this one) -500g/mL water, lukewarm -35g sugar -550g AP or bread flour -200g whole wheat flour -15-20g salt -65g butter or margarine, plus some reserved

Method

Prepare the levain by mixing all ingredients together in a glass jar (i reuse an old jam jar), covering top with cling wrap, and leaving somewhere warm-ish for about 4 hours. You'll know it's ready when it's doubled in size and has just begun to fall

If you're using a stand mixer, pour your active levain into it. (any other large bowl will do if you're doing hand mixing). Add the sugar and the water to the levain, mixing together.

Let sit for 15-20 min. (I do this to encourage a bit of rapid growth in the yeast, it ups the culture's concentration and takes a bit of the acrid sour out of the flavour profile)

mix in remainder of the ingredients, flours, salt, butter/margarine. If you're using a stand mixer, have it go for about 5 min on the lowest setting. I run mine longer, but I'm using my roommate's old model so the lowest setting is slower. If kneading by hand I would say about 10 minutes or so, and since this is a wet dough, the slap and fold method is probably the way to go.

transfer back to the bowl and cover with plastic wrap, place in a proofer/warm area.

Now it's time for initial proofing and series of stretch and folds. Wait a half hour, then do a stretch and fold. Repeat this cycle three times so you're stretching and folding a total of 3 times. (30min>S&F>30min>S&F>30min>S&F>30min)

Take your pullman's loaf pan and butter/margarine the bottom and sides

heavily flour a surface of choice. Scrape the dough out and let the dough rest on the counter for about 20 minutes

using a floured bench scraper,burrito fold the dough into a loaf shape (roll in sides first, then roll the long way) and transfer to the buttered loaf pan.

Let that rest in the pan for 10 minutes, then preheat the oven on bake at about 375F. The loaf should be out in the open with no lid for at least 20 minutes, otherwise it'll be too wet for the bread lame to score. (You also have the option of fridging the entire pan with a rice flour coated dish towel to get the same drying effect, but idk what the timeline'd look like for that)

lightly sprinkle some more flour onto the top of the loaf and score bread to your liking.

bake with the lid on for 40 minutes, then slide the lid off, raise temp to 425F and swap to broil setting (we want the heat coming from up top now) for about 15 minutes

2tbsp of peanut butter. a splash of rice vinegar, soy sauce, sesame oil, maple syrup. some chili flakes, some sesame seeds. a splash of water to thin it out. now you put in your noodles (cooled!!!! boiled and rinsed so they’re cold!!) and then some chopped up cucumber or carrot or avocado or cabbage or any crunchy vegetable. i just used cucumber

the recipe is as follows:

mina's paprika hendl

original transylvanian recipe

note: the garlic in this dish may perhaps provide defence against possible vampire attacks, therefore it is advisable to use more rather than less.

6 chicken thighs (or 1 roast chicken) | 3 onions | 4 cloves of garlic | 3 colourful bell peppers | 2 tablespoons of tomato paste | 800 g of peeled tomatoes | chili powder (spicyness as wanted) | 100 ml cream | 3 teaspoons of sweet paprika | 3 teaspoons of hot paprika | 2 teaspoons of starch | a pinch of sugar | salt | pepper

preheat the oven until it has reached circa 150°c. in the meantime, peel and finely dice onions and garlic. wash the bell peppers, remove seeds and dice finely.

wash the chicken and pat dry. sear in a cast iron pot. add onions and bell peppers and fry together briefly. then add the garlic and fry together for circa two minutes.

add tomato paste and peeled tomatoes. add paprika powder, salt, pepper and sugar. mix in chili powder for desired spice level.

put in oven with closed lid and braise for circa two hours. put on stove again after and add cream. while stirring bring to a boil and thicken with starch. add salt, pepper and chili to taste.

THE BEST MOIST CHOCOLATE CAKE RECIPE

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It's sooo good

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

Source: beth_thefirstyear on Instagram

I have four muffin tips for making bakery style muffins at home.

Tip number one:

Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!

Tip number two:

Fill your muffin holes with at least six to eight tablespoons of batter. That’s like a heaping half cup okay. You want them super full so they’re gonna create that dome.

Tip number three:

Kinda goes along with tip number two. You’re only gonna fill every other hole in your muffin pan. And why we do that - that’s so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.

Tip number four:

You’re to bake your muffins at a high temperature initially. That’s gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.

So the creator titled this "Caveman Cooking," but I have decided that it is Grug the Orc making Peanut Butter Squares. Link to original post.

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Boil sugar, water, and berries of choice (I used cranberries and blueberries just because we happened to have them in the freezer) to make a syrup. Let it simmer until the berries are nice and mushy. Puree with an immersion blender and pour through a strainer to remove any seeds or other bits. When cool, mix in a splash of rosewater and a pinch of edible mica glitter (I got mine from Brew Glitter). A little goes a long way with this stuff. You want a tiny, tiny pinch. Or add more and live decadently by bedazzling your insides with a drink that looks like a goddamn galaxy. You do you.

Put a little of the syrup in whatever fancy glass you want, then fill it with sparkling water. I used the "sunshine" flavored LaCroix, again just because it was what I had on hand. Unflavored seltzer water also works great. You can add the alcohol of your choice at this point if you want, but I don't usually put any in mine.

It's sooo good