To Serve Man - It's a Cookbook!

[TheodoricFriede]

This is from a about a week ago. It's rare that I make a food to photogenic that I take a picture.

an hamburger.jpg

Possibly the best hamburger I have ever made. I may have said this before, but forget the grill. The best way to make a hamburger is in a cast iron skillet.

P.S. I am particularly proud of the artistic placement of the Nexium in the background.

[SciFlyBoy]

This is from a about a week ago. It's rare that I make a food to photogenic that I take a picture.
an hamburger.jpg

Possibly the best hamburger I have ever made. I may have said this before, but forget the grill. The best way to make a hamburger is in a cast iron skillet.

P.S. I am particularly proud of the artistic placement of the Nexium in the background.

Let's see; burger patty, thick bacon, mild/sharp cheddar cheese, mayonnaise and brioche bun. Looks spectacular. Nothing sticks to the memory like a great burger.

[SciFlyBoy]

I made a meat pie. Could be legitimate. Let's have have any expert's opinion.

Cooked onions and roasted chili peppers in a skillet. (No other vegetables to cook) Added thyme and rosemary.
Removed when they were done and added beef short ribs and pork bellies. (All the meat bits I had)
Added onion mixture back when meat had most of the pink gone. Salt and Pepper.
Added 3/4 of a shredded russet potato with Worcestershire sauce and soy sauce.
When that was incorporated I added some flour, maybe 1/4 cup.
Cooked for a few minutes then added beef broth and red wine.
When mixture was reduced and thickened I added salt and pepper to taste and turned off stove.

Let it sit and cool.

Then I prepared a pie crust, put the cooled meat mixture in and topped with cheddar cheese. Covered with pie crust and cooked for...40 minutes. Until it looked like this.


It tasted great. Even good when it was cold the next day. My first meat pie. Did I do a decent job?

[Mazder]

I mean I'm not going to say it wasn't a meat pie because of the potatoes and cheese inside the pie but just because it wasn't traditional doesn't mean it wasn't a damned tasty pie.

TBH anything with meat inside a pie casing is a pie IMO.

But if it was in puff pastry which was folded over filling it was a Pasty. But it sounds like it wasn't.

TBH take the cheese out and serve with chips(steak fries), peas and drizzle with more good gravy I'd eat the hell out of that!

[SciFlyBoy]

... and serve with chips(steak fries), peas and drizzle with more good gravy I'd eat the hell out of that!

Oh hell yes!

I watched tonnes (British tons, but you know that) of meat pie videos and Australian/Kiwi meat pies do the cheese on top. Really excited how it came out and making more in the future.

[Mazder]

Oh hell yes!

I watched tonnes (British tons, but you know that) of meat pie videos and Australian/Kiwi meat pies do the cheese on top. Really excited how it came out and making more in the future.

Sweet!

Maybe try doing a Steak and Ale one with Ale gravy.
Hearty as fuck!

[SciFlyBoy]

Sweet!

Maybe try doing a Steak and Ale one with Ale gravy.
Hearty as fuck!

So instead of beef broth and red wine, just middle of the road ale?

[Mazder]

So instead of beef broth and red wine, just middle of the road ale?

Beef broth/stock is still required but make the gravy with ale. And the quality of the ale is your choice.
I mean some people use Guinness in theirs.

[SciFlyBoy]

I was reading a recipe for chicken salad, (chicken, mayo, celery, onions, salt & pepper) real basic. Then it listed some alterations, like beef salad, turkey salad, tuna salad and ham salad.

So I thought....Spam salad?

I think it would be a great idea. Any takers?

[Mazder]

I have to do it!!!
https://www.youtube.com/watch?v=_bW4vEo1F4E&t=38s

[SciFlyBoy]

Spam salad...wasn't all that great. Maybe because it was too simple. The recipe works great with tuna, but maybe if the spam was fried first and made with a chipotle mayo, give it some texture and added flavor. It's going to have to be an ongoing experiment.

[TheodoricFriede]

but maybe if the spam was fried first

No offense, but no shit you have to fry the Spam first.

I like Spam, and even I know its inedible if it hasn't been fried.

[Vol]

^

I'll eat the scraps off the cutting board, but the Spam has to be pan fried. Awful for you, but it has an oddly compelling taste.

[TheodoricFriede]

I cant believe it took me my entire life to learn I liked Sauerkraut.

IMG_20190802_011413.jpg

[SciFlyBoy]

Is that sauerkraut from a can, or did you slice up a head of cabbage and so forth?

[TheodoricFriede]

Is that sauerkraut from a can, or did you slice up a head of cabbage and so forth?

From a jar.

I know how to do it the from scratch way, but i cant see a good reason to when its basically the exact same thing as what you get in a store, and not much cheaper.

[SciFlyBoy]

I found it's pretty good stuff once I hit my mid twenties. Now I'm getting into more smoky-spicy flavors then I was before.

Good pairing with the potatoes, sausage and brown mustard.

[TheodoricFriede]

In other news i have now made two attempts at making soda.

Though I suppose it is more accurate to say low alcohol cider, as I am getting carbonation from introducing yeast, and not a CO2 tank.

Anyway, first attempt really didn't go anywhere, but the second was pretty good. I made a sort of cinnamon apple ginger cider.

[SciFlyBoy]

Spicy. Sound's cool.

[Vol]

So is the best way to cook thicker pieces of meat to sear and then braise/bake to finish? I had some pork that was too thick to cook in a pan, so I gave it a shot that way. Came out alright, I think, other than medium-high not being hot enough to sear quickly.

[TheodoricFriede]

Im not an expert, but im pretty sure when you seer you seer as hot as you you can get the pan.

[SciFlyBoy]

Searing adds flavor as it browns. And adding it to an oven afterwards is how you would do a large roast like piece of meat anyway, so your method sounds solid. I would stick a probe thermometer in it anyway to make sure it gets to a good temp. For pork I think it's safe now to pull it at 125 and let it carry over to 130 or so.

[SciFlyBoy]

New Years is around the corner and time for all the food! At least in Japan. A friend sent me this list of typical Japanese New Years food. I've never heard of any of them, except the red bean paste, mochi and futomaki rolls.

https://www.justonecookbook.com/osechi- ... year-food/

Anyone familiar with any of these?

[TheodoricFriede]

I have certainly eaten a few of those, but I have never cooked any myself.

Japanese cuisine is fantastic, but requires a level of patience and focus I just dont have in me to really learn to cook.

[Alienmorph]

New Years is around the corner and time for all the food! At least in Japan. A friend sent me this list of typical Japanese New Years food. I've never heard of any of them, except the red bean paste, mochi and futomaki rolls.

https://www.justonecookbook.com/osechi- ... year-food/

Anyone familiar with any of these?

Never really ate japanese, I don't really like fish and I'm a pick eater in general. I am enough of a weeb tho to know the red bean paste can be used as filling for the taiyaki, the infamous "fake fish" japanese street food:



Fish shape aside, it's basically a stuffed pancake. The traditional filling is red azuki beans, or bean paste sweetened with a bit of sugar. Should be easy to do, and there's tons of recipes online.

[TheodoricFriede]

They are SO fucking good.

[SciFlyBoy]

I'm trying to source Blood Pudding, without the $25 shipping cost. Don't think I can get the blood to make it on my own, but I think that'll be extra cost on top of that, making it probably more expensive than just buying the sausage.

Anyway, when I do find one I'll post about my attempt to make a Full English.

So far I have the english style center cut bacon, bangers and the Heinz Beans.
I can get eggs, tomatoes and mushys and can make potatoes.

Is there any special type or style for the potato dish?

[Mazder]

Can't you go to your local butchers and get some pig's blood?

Also good on you getting the heinz beans!
Hashbrowns would be a good way to go.

[Vol]

What does cooked blood even taste like?

But I would like to try a full English. It seems an unreasonable amount of food for breakfast, but dammit, we're historical kin.

[SciFlyBoy]

Can't you go to your local butchers and get some pig's blood?

Also good on you getting the heinz beans!
Hashbrowns would be a good way to go.

I haven't been too successful in my sausage making endeavor. I would need a proper grinder and without it I would be asking to butcher to make my own sausage. But that's a great idea I didn't think of and convenient as I have one a 5 minute walk from my place. But I would like to try a pro sausage before I make my own.

So standard hashys are fine? I've seen fancy ones with a fried potato pancake or cone of sorts.

And the key is to fry it all up in one pan, right? That's the best way to do the bacon? Also is english bacon like american bacon where you can have it crispy or still floppy or burnt, or is there a perfect texture to achieve?

[SciFlyBoy]

What does cooked blood even taste like?

But I would like to try a full English. It seems an unreasonable amount of food for breakfast, but dammit, we're historical kin.

It's a mix of blood, meat, spices and grains(mostly oats?). The blood makes it black, hence black pudding as an alternate name. A white is all the same without the blood.

You got the historical connection right. I look at the full american (eggs, bacon, sausage, ham, pancakes and hashed potatoes) and see where everything comes from.

[Mazder]

What does cooked blood even taste like?

But I would like to try a full English. It seems an unreasonable amount of food for breakfast, but dammit, we're historical kin.

Firstly, it tasted DELICIOUS!

Secondly, it's a weekend breakfast.
Like, a "I am not doing anything until at least noon so I can sit and let this digest" type of breakfast.

I haven't been too successful in my sausage making endeavor. I would need a proper grinder and without it I would be asking to butcher to make my own sausage. But that's a great idea I didn't think of and convenient as I have one a 5 minute walk from my place. But I would like to try a pro sausage before I make my own.

So standard hashys are fine? I've seen fancy ones with a fried potato pancake or cone of sorts.

And the key is to fry it all up in one pan, right? That's the best way to do the bacon? Also is english bacon like american bacon where you can have it crispy or still floppy or burnt, or is there a perfect texture to achieve?

Yeah it's kinda made the same way IIRC.

English Bacon is back bacon. Less fat, more meat.
I do crispy, but you've gotta let it have a good chew. A slight browning is okay.
I mean, the fry-up in one pan is a more "challenge mode" fry-up.

[SciFlyBoy]

Yay! I found a shop in Ventura (next city over) that imports everything from the UK. Going to take a look for them black sausages. Even some other treats if I find them too.

@Maz, tell me all your favorite foods and I'll see if I can try them.

[Mazder]

Yay! I found a shop in Ventura (next city over) that imports everything from the UK. Going to take a look for them black sausages. Even some other treats if I find them too.

@Maz, tell me all your favorite foods and I'll see if I can try them.

Okay well first thing's first is to get yourself some proper chocolate.
Dairy Milk, Galaxy, Lindt, Bournville if you like Dark Chocolate, Milky Bar if you like White Chocolate. Basically anything not made in the USA and not Hershey's.
Milky Way, kinda like Musketeers but better.
Mars Bars. Yours were our Snickers apparently.

Next, Irn Bru.
Scottish soda.
It's fucking awesome.

Biscuits.
Gotta try Digestives.
Oh, and Jaffa Cakes (not a biscuit but I just thought of it here).

That'll do now for a baseline.

If there is a specific category in mind I'll have to find brands of things for you to try.
So gimmie categories and I shall fill them for you.

[SciFlyBoy]

Okay well first thing's first is to get yourself some proper chocolate.
Dairy Milk, Galaxy, Lindt, Bournville if you like Dark Chocolate, Milky Bar if you like White Chocolate. Basically anything not made in the USA and not Hershey's.
Milky Way, kinda like Musketeers but better.
Mars Bars. Yours were our Snickers apparently.

Next, Irn Bru.
Scottish soda.
It's fucking awesome.

Biscuits.
Gotta try Digestives.
Oh, and Jaffa Cakes (not a biscuit but I just thought of it here).

That'll do now for a baseline.

If there is a specific category in mind I'll have to find brands of things for you to try.
So gimmie categories and I shall fill them for you.

Got the ingredients and made it. Ends up it made an excellent dinner.
Foods: Banger sausage, Back bacon, black pudding, eggs, mushrooms, tomato, beans and a hashbrown.

The sauce from the beans mixed well with everything and there was enough variety to try a little bit of everything with a mix of whatever.



I used Donnelly's Black Sausage and it was very flavorful. I think frying it in butter would have given it more of a crispy texture.
Back bacon is like an upscale ham to me, very nice. The bangers I'm used to.



And I bought these as as well. I checked out the chocolate and saw a bunch of Cadburry and Mars.

And I bought some Spotted Dick. Can't wait to try that one.

They had different curry packs there that I'd like to try. Premade sauce packs mostly. Lots of biscuits and sausages and teas. Not enough time spent inside the shop to take everything in and also not enough knowledge to know what to keep my eyes out for.'

Also bought a can of Haggis. Won't be able to go back for a bit, but I'll look at that chocolate list you gave me and try to see if she has that soda.

[Mazder]

Nice fry-up. looks on point man!

And good you got spotted dick!

Shame you couldn't get proper scones for your tea-time endeavours, lol.

[SciFlyBoy]

Nice fry-up. looks on point man!

And good you got spotted dick!

Shame you couldn't get proper scones for your tea-time endeavours, lol.

Proper scones are....

[Mazder]

Proper scones are....

Imagine "Biscuits and Gravy" biscuits but less savoury and slightly more sweet.




Made from pastry, not potato.

[SciFlyBoy]

Yeah, that looks like something I want to eat a lot of. The scones I make are flatter and cut into triangles, but even the biscuits I make don't look like they're pull apart like the ones you shown. They're mostly dense and wrong somehow.

Oh, I also bought a can of Haggis while I was there. It says to make it with 'Neeps and Tatties'. Is that something you're familiar with Maz?

[Mazder]

Yeah, that looks like something I want to eat a lot of. The scones I make are flatter and cut into triangles, but even the biscuits I make don't look like they're pull apart like the ones you shown. They're mostly dense and wrong somehow.

Oh, I also bought a can of Haggis while I was there. It says to make it with 'Neeps and Tatties'. Is that something you're familiar with Maz?

Nah that's a more Scotland-Northern England thing.
I am in the South.

Although IIRC neeps and tatties is basically mashed swede/rutabaga and mashed potatoes. Not mashed together though.
And then usually served with Haggis.

I think it's a Burns Night dish.
Similar to how pumpkin pie is a Thanksgiving thing.
What Burns night actually is, I don't know.


EDIT: Oh it's celebrating the poet Robert Burns.

[Deano]

As another english man I feel it necassary to comment on that fry up...

...it looks very good, only thing I'd argue your missing is white toast.

As for stuff to buy, Mazder covered a lot of good stuff, but even though I still love dairy milk a lot of people argue cadbury's is not the same since kraft took over because it's far more palm oil than proper chocolate now.

Another thing you could look for is syrup sponge, that with hot custard is heavenly.

[Mazder]

As another english man I feel it necassary to comment on that fry up...

...it looks very good, only thing I'd argue your missing is white toast.

As for stuff to buy, Mazder covered a lot of good stuff, but even though I still love dairy milk a lot of people argue cadbury's is not the same since kraft took over because it's far more palm oil than proper chocolate now.

Another thing you could look for is syrup sponge, that with hot custard is heavenly.

Given how shitty bread is in the US I am glad to see he avoided toast.

I agree, cadbury really isn't the same TBH.

Oh, yeah, sticky toffee pudding with custard!
Yeeees!

[TheodoricFriede]

Given how shitty bread is in the US I am glad to see he avoided toast.

Why do Europeans not understand that Americans have more than one bread option? It's not like we can only get Wonderbread in stores. We also can get fresh baked breads in most supermarkets for about the same price.

You dont buy the "shitty bread" because it tastes good, you buy it because its so loaded with preservatives it will last for a month.

[Mazder]

Why do Europeans not understand that Americans have more than one bread option? It's not like we can only get Wonderbread in stores. We also can get fresh baked breads in most supermarkets for about the same price.

You dont buy the "shitty bread" because it tastes good, you buy it because its so loaded with preservatives it will last for a month.

I did multiple options while over there for a two week(ish) period, even fresh baked stuff and it was still kinda sweet compared to the basic UK breads I am used to.
It was a small sample size so I am in no way claiming any expertise, just mentioning in my own experience that American bread is kinda shit. At least bread which is being compared basic to basic.

[Vol]

Basic white is usually sweetened, wheat usually not unless it's "flavored," and I never eat rye so I couldn't tell you. But otherwise, I'm pretty sure the supermarket bakery breads don't have sugar in them. Too big a country to have local bakers everywhere, or at least, it's no longer economical for reasons.

[SciFlyBoy]

Haggis with 'Neeps and Tatties' is damn good. The rutabaga and the potatoes sure acted as a nice counter to the bite of the haggis. (Which wasn't really biting, just had a unique spice to it). The haggis was beef based, so no lamb, but the can said to stir it up in a pan chorizo style so that's the way I had it. I boiled the neep and tatties together giving the rutabaga more time, probably needed 5 minutes longer on hard boil. Butter and salt and pepper was all it needed. Plus green onions to top. But all in all it was very tasty and definitely having the neeps and tatties again for other meals. Should try the real lamb version haggis when I see it next.

[TheodoricFriede]

How the FUCK did you get haggis in the United States?

[TheodoricFriede]

Meanwhile, I didn't really bring this up because it will literally take months before its finished, but i have taken up the hobby of making Mead.

My first batch is very simple, just Orange Blossom Honey. As of yesterday it has been transferred from its initial fermentation bottle to its secondary one. In about a month or so, it will be bottled and than aged for a few more.

Initial taste of the far from finished product was pretty promising!

Think ill start another batch soon. Its going to either be raspberry honey with an infusion of raspberries, or clover honey with an infusion of lemon, ginger, and mint.

[SciFlyBoy]

Mead? That's pretty impressive. And where did you find raspberry honey? All I can find near me is orange or the mediocre clover honey.

[TheodoricFriede]

Mead? That's pretty impressive. And where did you find raspberry honey? All I can find near me is orange or the mediocre clover honey.

Oh mead is easy. Its 3 ingredients and patience. I'm using glass bottles and a airlock, but you can make mead in a milk carton with a balloon to monitor the fermentation.

As for where to get good honey, well, same place you find anything these days. Amazon. Its where I bought the Orange Blossom honey. Really good stuff too.

Believe it or not you want to use clover honey for any mead with fruit in it because it has such a minor flavor profile.

Here's the website I'm using for all my information. Give it a try if you are up for it. it's pretty simple.