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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #2441
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    Quote Originally Posted by apicius9 View Post
    As long as you don't order that in Hawaii, you will be fine

    Stefan
    Would adding SPAM® make it more Hawaiian?
    The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge.

  2. #2442
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    Quote Originally Posted by Bill13 View Post
    That looks awesome! Mind posting the recipe?.
    +1. I love a good soda bread and that looks delicious.

  3. #2443

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    Quote Originally Posted by tgfencer View Post
    +1. I love a good soda bread and that looks delicious.
    +1

  4. #2444
    Senior Member DamageInc's Avatar
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    Drunk off my ass but I really wanted some Danish vanilla butter cookies.



    They tasted really great. Cheers.
    Don't drink out of ornamental ponds in Tiergarten. You will get sick.

  5. #2445
    Senior Member dwalker's Avatar
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    I'm normally not nearly that motivated when I'm drunk. The best I can do is barbecue which consists mainly of keeping a fire. Baking is a bridge too far. Looks great!

  6. #2446
    Senior Member aboynamedsuita's Avatar
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    Those actually look pretty good, I remember getting imported European cookies like that… The golden brown and butter flavours were as if an angel shat in my mouth
    "A dull knife means you're a ******* loser" – Matty Matheson

  7. #2447
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    My first Challah! A Six-Braid Honey & Olive Oil Challah.

  8. #2448
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    Man that Challah looks awesome! Nicely done! Sweet pics as well!

  9. #2449
    Senior Member aboynamedsuita's Avatar
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    Got a batch of sauerkraut on the go recently…





    I've significantly increased production since the last time I posted about sauerkraut (in this thread http://www.kitchenknifeforums.com/sh...ion-Sauerkraut), so now I only have to do two batches and it'll last all year for myself and friends&family.

    In this current batch there's about 35kg of cabbage which fills the giant 18x26x15 21.5gal Rubbermaid Carb-X food box (near identical to Cambro) which then compacts to fit in the 20L, 10L and 5L fermentation crocks (made in Czech Republic). Also included a pic of the more common 12x18x9 food box for size reference (which I believe is the SV standard) and because I had to remove some shredded cabbage to have room to mix in the larger one. I'm about two weeks ferment time, so in another week or so I'll be jarring it up and starting on batch 2 of 2 which will be with green cabbage this time.
    "A dull knife means you're a ******* loser" – Matty Matheson

  10. #2450
    Senior Member TheCaptain's Avatar
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    Well compared to the previous post I seem like a slacker...

    BUT - oven roasted some butternut squash and finished in a deep chef's skillet with some browned sage butter.

    Now I adore squash in all it's forms. My 14yo daughter Hates it with a passion but she has to eat some. She cleaned her plate today and looked me and said "Mom, if you make squash in the future this is the only way you're allowed to make it"

    So I ask her back if it was acceptable. She gives me the teen roll of the eyes and says "No, I actually liked it."

    VICTORY!!! I'll take it. DH went back for seconds so I'll say this is staying in the rotation.

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