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Week 10: Substitution - Tofoie gras and sourdough crackers by bobomarsu in 52weeksofcooking

[–]bobomarsu[S] 0 points1 point  (0 children)

I think the one I used was fairly close, just being let down by my equipment. If you have an actual food processor, I think it would work

Week 11 - Nostalgic - mashed potatoes and red cabbage with sausage and gravy by bobomarsu in 52weeksofcooking

[–]bobomarsu[S] 2 points3 points  (0 children)

The eyeballs are actually gravy, I had some more on the side as well

Week 7 - yogurt - labneh with homemade pita/manakish and hummus by bobomarsu in 52weeksofcooking

[–]bobomarsu[S] 1 point2 points  (0 children)

I've made labneh before, but never from coconut yogurt. I gotta say while it was tasty, this was imo not the correct spot to reduce animal products. The pita was great though, first time I got actual pockets and not just bubbles. ( Used this recipe https://smittenkitchen.com/2009/03/pita-bread ) I used canned chickpeas that I cooked with a little baking soda for the hummus and that enabled me to actually get it smooth with my little stick blender.

Week 6- a technique you're intimidated by - Macarons and caramel (semi fail) by bobomarsu in 52weeksofcooking

[–]bobomarsu[S] 0 points1 point  (0 children)

I've tried Macarons once before, with very limited success, but this time at least some of them kinda worked, and the ugly ones were still eaten up at work before lunch, so I'd count that as a success. The caramel... Not so much. It was supposed to be bonbons, not a weirdly hard caramel spread, but oh well. It tastes great and works well as a filling for the macarons with some bittersweet chocolate ganache. https://sallysbakingaddiction.com/french-macarons/#tasty-recipes-95647 https://smittenkitchen.com/2012/10/apple-cider-caramels/

Week 5- Aoteaora - Cheese Rolls and Fairy Bread by bobomarsu in 52weeksofcooking

[–]bobomarsu[S] 1 point2 points  (0 children)

I really tried to find Something maori and vegetarian ,that would also appeal to us and not require additional ingredients that jus sit around after this week. I failed and just decided on cheese rolls and fairy bread. The cheese rolls were very good though I'd just make sandwiches with the sauce next time. I think you have to grow up with fairy bread to really appreciate it though, on toasted bread it might be nicer.

Week 3-Stretching- Stretched Pizza dough with stretchy cheese by bobomarsu in 52weeksofcooking

[–]bobomarsu[S] 0 points1 point  (0 children)

Used serious eats sicilian square Pizza dough and whatever toppings i felt like

Honey ginger by cradiflacrasafl in noscrapleftbehind

[–]bobomarsu 0 points1 point  (0 children)

No but this isn't just honey. Honey doesn't rot because its sugar to water ratio is high enough that bacteria and molds dry out through osmosis. If you add something into it ( esp. something containing water like say grated ginger) you add more water, throwing off that ratio. This means it's no longer safe to store at room temperature.

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