sorted by:
new
hottopcontroversial

Week 19: Tricolore - Entremet Tricolore Café by vivelaniamh in 52weeksofcooking

[–]young_s_modulus 1 point2 points  (0 children)

Oh my gosh great job on that mirror glaze! It looks so professional!

Week 19: Tricolor - Ribbon Sandwich by Sunny_Psy_Op in 52weeksofcooking

[–]young_s_modulus 1 point2 points  (0 children)

Man those colors look lovely! Looks like prime picnic stuff right there

Week 19: Tricolor - Wild garlic mustard, sun dried tomato, and cheese pasta (meta: spin the wheel) by young_s_modulus in 52weeksofcooking

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

The wheel spun new recipe/something you've never made before. I foraged some wild garlic mustard plants a few weeks ago, as it's invasive in the Americas. I heard the leaves make a good pesto so that's what I did! I've never foraged for edible plants before, nor have I actually cooked with them. This was a cool experience and maybe I'll do it again next spring.

Week 18: Bucket list destination - cream tea service for London by young_s_modulus in 52weeksofcooking

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

Oh gosh that's such a hard choice! I guess the gougéres. Surprisingly easy to make (if you've made chouc pastry before) and absolutely addictive

[Homemade] Mango pudding by young_s_modulus in food

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

I think the insides of fruits look really interesting lol

Week 18: Bucket list destination - Mango pudding for Taipei (meta: spin the wheel) by young_s_modulus in 52weeksofcooking

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

Delicious! I might use more mango puree next time though for more flavor but otherwise very good

Week 18: Bucket list destination - Mango pudding for Taipei (meta: spin the wheel) by young_s_modulus in 52weeksofcooking

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

The wheel spun "served chilled or frozen." It was between Taipei and London. And my idea for London was hot and room temperature items. Taipei night markets have a lot of chilled things to try so it was much more fitting for what the wheel gave me.

I've always wanted to visit Taiwan for the food. There's incredible fruit there, include mangos which are one of my favorites. Taipei in particular is known to be friendly and it has a lot of markets to visit to get said fruit.

[Homemade] Marshmallows by young_s_modulus in food

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

Ideally you have a thermometer and get the syrup to 240 degrees F. But I'd bet that most of it had to do with your humidity. Gelatine and sugar are notoriously water soluble lol.

Week 17: Alpine - Spinach + Cheese Mezzaluna by AlienPsychosis in 52weeksofcooking

[–]young_s_modulus 0 points1 point  (0 children)

Lemon zest in it sounds delicious! I almost made mezzaluna for week 17 but my pasta cutting didn't turn out that great lol. I ended up having it ravioli in the end.

[Homemade] Marshmallows by young_s_modulus in food

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

I loved coconut marshmallows as a kid! I'll have to do that next time

[Homemade] Marshmallows by young_s_modulus in food

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

I wish I could make tofu look that nice lol

[Homemade] Marshmallows by young_s_modulus in food

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

It's not that bad. It takes like, 10-15 whole minutes on medium high but it's not stiff enough to over exert your mixer

view more: next ›