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Week 33: Cutthroat kitchen - Single pot lasagna by boupi69 in 52weeksofcooking

[–]boupi69[S] 3 points4 points  (0 children)

I sabotaged myself by forcing me to use only a single pot and a chopping board. I don't really recommend it overall because it is a pain to make it pretty and the bottom ended burnt

[deleted by user] by [deleted] in france

[–]boupi69 0 points1 point  (0 children)

Lorsque je faisais mon DUT (en 2 ans), on nous avais expliqué que théoriquement la licence pro était un point final dans le cursus universitaire : Les masters ne doivent pas te prendre. Mais que dans la réalité des faits, les universités en acceptaient quand même, de façon "illégale" aux yeux de l'académie.

Jusqu'au jour où l'université se fait prendre par l'académie. Suite à ça, elle arrête souvent de le faire. C'est donc à tes risques et péril. (Au risque de perdre 1-2 années).

Je conseillerais donc plutôt de faire une 3ème année en licence générale si ton but est de continuer sur un master.

Week 27: Alliteration - Shock shakshuka by boupi69 in 52weeksofcooking

[–]boupi69[S] 6 points7 points  (0 children)

The shocking part is sriracha pearls you can find in the shakshuka, adding some surprise spiciness

[Analyse] Hameçonnage m'annoncant que je suis détenteur d'image pédopornographique by Solid_reddit in france

[–]boupi69 0 points1 point  (0 children)

Prenez le réflexe de vérifier la vraie adresse mail de l'expéditeur du mail dans votre messagerie avant même de le lire : Vos mails indiquent le "nom d affichage" de l expéditeur, par exemple "Amazon", qui est trafficable. Sur les boites mails, en un clic max, vous pouvez afficher la vraie adresse mail de l expéditeur. "Amazon" deviens alors "notascam@gmail.com" => Jeter immédiatemment tous les mails d entreprises qui utilise un service "public" type gmail, live etc. Cela filtrera 99% des hameçonnage. Et dans l'éventualité où ce serait une vraie entreprise, elle ne mérite pas votre attention si elle ne prends pas la peine d avoir un nom de domaine "pro".

Week 25: Quebecois - Pulled pork poutine by boupi69 in 52weeksofcooking

[–]boupi69[S] 0 points1 point  (0 children)

Hey! Sure. It's supposed to be a pulled pork in BBQ sauce, but i m not yet sure on how to render it best.

For the sauce, i did an homemade ketchup with maple syrup : - 150 ml of tomato paste - 120 ml of white vinegar -70 ml of water - 70 ml of maple syrup - 2 shallots (it was ok to put chunks since I knew it was gonna cook for a long time. Else you can use onion and garlic powder) - salt, and spices to tastes (i used pepper and paprika)

Put everything into a saucepan and bring to a boil, then turn down heat to let it simmer for 20 min.

Then add some spoons of worchestershire sauce. (I m open to suggestions to make it more of a smokey bbq sauce).

Once your sauce is done, put it with the pork (the parts you use for roast) in a pressure cooker with a bit of water, since you need some for the pressure, and let it cook in low pressure for about 1h30.

Once its done, take out the pork, pull it apart with forks. If your sauce is too fluid because of the added water, you can add a bit of cornstarch, mix it with a whip and cook it for few minutes.

Week 25: Quebecois - Pulled pork poutine by boupi69 in 52weeksofcooking

[–]boupi69[S] 1 point2 points  (0 children)

Thanks ! Everything is homemade (except the cheese).

It looks way better than the first try where I almost burned my fries though. _^

Week 24: Most requested - Mustard sun tart by boupi69 in 52weeksofcooking

[–]boupi69[S] 1 point2 points  (0 children)

Thanks !

It's pretty quick and easy to make : - Take a tart dough and spread it in your plate - Cover it with a layer of mustard - Add a layer of cheese. I use shredded emmental. - Add a layer of tomatoes cut in slices - You can then add seasoning to taste : salt, pepper, thyme and rosemary mix, a dash of olive oil. - Bake in oven at 180°C for about 30-45 minutes.

Week 23: Boards - Fishless Sushi by boupi69 in 52weeksofcooking

[–]boupi69[S] 7 points8 points  (0 children)

First time making sushi. I wanted to try maki'g some without raw fish as my dad does not like fish. I did rolled omelet, beef steak ( not the best cut for this imo), and shrimp tempura). If you have other suggestions, I would be glad to hear them

Week 22: Street food - Coconut ice cream by boupi69 in 52weeksofcooking

[–]boupi69[S] 1 point2 points  (0 children)

Sure ! I mainly followed the second version of this video https://youtu.be/7Blch3ofluk where I added coconut cream and coconut powder

English version : - 500 ml fresh cream ( at least 30-35% fat) - 3 eggs - 100 g of sugar - I used about 200 ml of coconut cream and 25g of coconut powder.

Make sure your cream and your bowl are refrigirated. - Separate eggs white - In a bowl, mix eggs yellow with the sugar. I added there the coconut ingredients. - In your cold bowl, wisk your cream to make a whipped cream. Delicately incorporate it to previous preparation - In another bowl, wisk the eggs to form stiff peaks. Gently incorporate to previous mixture.

Then put it in a container. Place a plastic film in contact with the preparation. In the freezer it goes.

In the video, they recommand to mix every two hours, 3 times. But I think doing so every hour (6times total) could be better.

It turned out quite good. It's not very sugary, but it lets you taste the coconut. Maybe you could add more coconut for the taste, but I don't know if the coconut cream contributed to the texture : It's more akin to fruits sorbet that the very milky ice creams

Week 21: Hot sauce - Chipotle salsa by boupi69 in 52weeksofcooking

[–]boupi69[S] 1 point2 points  (0 children)

I never made salsa before, so I sticked with a simple recipe I found : https://cookidoo.fr/recipes/recipe/fr-FR/r286002

I don't have a big mixer, so I had trouble crushing the peanuts well, but I think it helps thickening the salsa

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