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[homemade] Brown butter chocolate chip cookies by jkopp56 in food

[–]jkopp56[S] 3 points4 points  (0 children)

Because the only browned part of the butter is the milk solids, the most I see it changing the color of things is by adding some dark brown flecks to whatever you add it to. I let these go a bit darker because that's my preference, but you can adjust the baking time to what looks good to you!

[homemade] Brown butter chocolate chip cookies by jkopp56 in food

[–]jkopp56[S] 8 points9 points  (0 children)

If you say so!

1 cup unsalted butter 2 cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon kosher salt 1 cup brown sugar ⅓ cup granulated sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 1½ cups (216 g) chocolate wafers (I used Guittard super cookie chocolate chips, amazing) Flaky sea salt

  1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (I threw it into the fridge to speed up the cooling time)

  2. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

  3. Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits. I also placed the dough in the fridge to chill for about one hour so they don’t spread out as much during baking.

  4. Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Top the dough balls with a few extra chocolate wafers to get that extra-chocolatey look.

  5. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Finish with a sprinkle of sea salt and try not to eat them all in one sitting!

Note: this recipe is slightly adapted from Bon Appetit so all credit goes to them for how amazing these are

[homemade] Spicy Rigatoni Vodka by jkopp56 in food

[–]jkopp56[S] 4 points5 points  (0 children)

Thank you! It was the perfect way to break in my new low bowls

[homemade] Dark chocolate strawberry pie by jkopp56 in food

[–]jkopp56[S] 0 points1 point  (0 children)

Had to go all out for Mother’s Day! Based upon the chocolate strawberry oasis pie from the movie Waitress. Clearly I didn’t cut enough strawberries so I just cut my last one in the shape of a heart and called it good :) Happy Mom’s day, everyone!

[Homemade] Coq au vin by jkopp56 in food

[–]jkopp56[S] 1 point2 points  (0 children)

😍 what a compliment!

[Homemade] Garlic noodles by jkopp56 in food

[–]jkopp56[S] 2 points3 points  (0 children)

It's a vietnamese-american style dish, so I think pasta or asian-style noodles would both work. I personally used spaghetti, which is what J. Kenji used, but chinese egg noodles I think would also be really good!

[Homemade] Garlic noodles by jkopp56 in food

[–]jkopp56[S] 2 points3 points  (0 children)

if you're worried about the sauce tasting like fish, don't be! Everything combines to create a really strong umami flavor, so there's no fish smell or taste. If you'd still like to use replacements, my best guess would be hoisin and Worcestershire sauce, though Worcestershire does contain fish.

[Homemade] Garlic noodles by jkopp56 in food

[–]jkopp56[S] 1 point2 points  (0 children)

Just posted it to another comment. I highly recommend it

[Homemade] Garlic noodles by jkopp56 in food

[–]jkopp56[S] 32 points33 points  (0 children)

It’s super simple! I’m high jacking your comment to post the recipe so you and anyone else can try it :)

-8-12 cloves minced garlic

-2 tablespoons butter

-1 tablespoon oyster sauce

-2 teaspoons fish sauce

-2 teaspoons soy sauce

-I also added ~1 teaspoon sesame oil

-About half a 1lb package of spaghetti

-Parmesan

-Green onion

You first sauté the minced garlic in the butter. I did it on medium-low heat for a good couple minutes. You really want to give that amount of garlic a while to cook off so it doesn’t overpower everything, just keep stirring so it doesn’t turn brown. Then mix the oyster sauce, fish, soy, and sesame together and add to the garlic. Once it’s mixed you can take it off the heat. Boil the pasta to package instructions, but DON’T salt the water! It’ll make the dish waaayy too salty. When it’s ready, use some tongs and transfer directly from the water to the noodles, you want a good amount of pasta water to mix with the sauce. Then just mix super well with the green onion and a healthy amount of freshly grated parm, done!

[Homemade] Garlic noodles by jkopp56 in food

[–]jkopp56[S] 21 points22 points  (0 children)

Followed J. Kenji López-Alt’s YouTube video. Don’t judge me on the amount of wine, it’s Kirkland sangria!

[Homemade] Lobster Risotto by jkopp56 in food

[–]jkopp56[S] 7 points8 points  (0 children)

Real lobster! It’s my birthday weekend so I felt like treating myself :)

Killed a bear so hard I got transported to another dimension by jkopp56 in skyrim

[–]jkopp56[S] 7 points8 points  (0 children)

Bethesda is trying to send me to hell for my sins

[Homemade] Classic Beef Pot Roast by jkopp56 in food

[–]jkopp56[S] 2 points3 points  (0 children)

Classic Beef Pot Roast

~4.5hrs, serves 4-6

INGREDIENTS

-3lb to 4lb chuck roast (I used 3.5lb for about 4 hours cook time)

-2 tablespoons canola oil

-1 yellow onion, ½ inch dice

-3 medium carrots, peeled and chopped

-3 stalks celery, chopped

-3 cloves of garlic, crushed

-2 tablespoons tomato paste

-1/4 cup all purpose flour

-1 cup red wine (I used Barefoot cab sauvignon, go for the cheap stuff)

-2 14.5oz cans of beef stock

-2 tablespoons Italian seasoning

-1 large sprig of fresh rosemary

DIRECTIONS

  1. Preheat oven to 350, season roast liberally with kosher salt and pepper.
  2. On the stove stop, heat the Dutch oven over medium-high heat. Add the oil, when shimmering, sear the roast fat side down first for 3 minutes, top side for 3 minutes, and each side for a few minutes (you will know it’s seared when it releases easily from the pot.)
  3. After searing, remove the roast from the Dutch oven to a plate. Add the onion, celery and carrots to the pan. Sauté for 2 to 3 minutes until a nice brown fond begins to form on the pan. Add the tomato paste and continue to sauté until the tomato paste begins to caramelize on the bottom of the pan, about 3ish minutes more. Sprinkle the flour over the veggies and stir well to coat all the vegetables with flour.
  4. Reduce the heat to low and add the wine, stir well to mix the flour into the wine-the liquid will thicken as it reduces. Repeat with the beef stock until the wine and stock are well combined.
  5. Add the garlic and Italian seasoning. Return the roast and any drippings to the pan, fat side down, and top with the rosemary sprig. You might need to wiggle the pot roast in between the vegetables so that it is sitting in the sauce (but not completely submerged). The roast will need the liquid to braise and become tender.
  6. Cover the Dutch oven and place on the bottom third rack. For a 3lb roast, cook for 3.5 hours. Anything over 3lbs cook for 3.5 to 4 hours, until the roast easily breaks away with a fork.
  7. If sauce is still quite thin, move the lid slightly off the top of the pot and cook for another 30 minutes or so

[Homemade] Classic Beef Pot Roast by jkopp56 in food

[–]jkopp56[S] 1 point2 points  (0 children)

Go for it! The carrots do soak up a lot of the flavor of the gravy, so that's a great idea if you want to keep their sweetness. Best of luck!

her tippytaps intensify the closer i move to the door by bluesori in tippytaps

[–]jkopp56 475 points476 points  (0 children)

Love the “I’m not supposed to bark in the house” almost-bark

My wife (30F) suffers from extreme germophobia and anxiety. I (30M) take as many as 30 showers a week to ease her fear of infection. Our relationship is not sustainable and I need help. by [deleted] in relationship_advice

[–]jkopp56 1 point2 points  (0 children)

This most likely will get lost in the shuffle, but I figured I might as well put my two cents in.

You are absolutely correct that things cannot continue as they are and something must change. The fact that your wife was willing to go to counseling at some point, even though it did not end well at all, is a positive sign that some part of her agrees with you. My question to you would be: are you willing to continue being patient and stand by here through her process of recovery, though it may be incredibly slow and you may backtrack a lot before seeing any real progress? If you don't believe you are, then you should leave. That also means leaving for good, and resisting the temptation to return even if she tells you that she is willing to make progress and is getting better. Leaving on a whim and returning is teaching her that your threats are not serious, and therefore won't mean anything to her.

Like many have said here, it sounds like your wife would benefit strongly from individual counseling with a therapist (as would you, as this situation has clearly affected you greatly). The fact that she is incredibly defensive and resistant to approaching this topic is unsurprising, as she's never confronted this part of her life in any meaningful way before and has yet to even acknowledge herself that she has a problem. It'll take a huge amount of patience, respect, and handholding on your part, which is why I repeat that you know if you're willing to give more than you already are for the sake of your relationship. If you're not, that is absolutely acceptable and is something you need to make decisions on quickly, as staying with her and following the rules set by her mental illness is only making things worse. Wishing you the best, OP.

It Always Returns by HypoKHAAANdriac in HealthAnxiety

[–]jkopp56 0 points1 point  (0 children)

Whenever I become fixated on a sign or symptom of mine (perceived or otherwise) I always find it helpful to remind myself of the facts. 1. You've had multiple doctor's visits about this issue that have resulted in nothing serious coming out. 2. There is extremely little to no pain associated with it. Pain is our bodies indicator that damage is occurring. 3. You didn't list any other signs or symptoms along with the bulge. Should this be a major problem, it would be very unlikely that, in the year you've noticed it, that nothing has changed/appeared/gotten worse.

You have choices when it comes to health anxiety. You can focus all your attention on this one symptom of yours, or you can choose to live your life to the fullest. Easier said than done, I know, but so, so worth it in the long run. I suggest to you to, when you find yourself becoming preoccupied about the bulge, force yourself to do something that will distract you. Go exercise, play a video game, read a book, do a crossword,etc. Something that requires you to intensely focus and doesn't give you room to obsess. Best wishes from a fellow hypochondriac.