Cooking thread
QueenCold 
I’m slow cooking a pork tenderloin to make pulled pork later. I’m happy with my recipe for the barbecue sauce. It’s made completely free hand and to taste, so don’t ask me the quantities, but I mixed ketchup, brown sugar, vinegar, worcestershire sauce, cayenne pepper, tomato paste and cheap Canadian whiskey. Later the pork juices will be mixed in with it too.
Anonycat 
Okay, I guess.
@Lord Seraph
Aliexpress, for $1. (I was ordering some battery powered Christmas lights when I accidentally saw it and I added ten of them to my basket)
And speaking about Christmas, have some Strawberry Santas.
The mousepads arrived almost a month later than expected, which was oddly appropiate considering their 4chan theme.
Aliexpress, for $1. (I was ordering some battery powered Christmas lights when I accidentally saw it and I added ten of them to my basket)
And speaking about Christmas, have some Strawberry Santas.
The mousepads arrived almost a month later than expected, which was oddly appropiate considering their 4chan theme.
kleptomage 
I was inspired by a place called Super Duper Weenie I saw on Diners, Drive-Ins, and Dives and made hot dogs the way they do by cutting the hot dogs like the buns and frying both in a skillet. I topped them with sauerkraut and spicy brown mustard. I’m not a big fan of hot dogs but these were delicious.
Scrabbleman 
[screams in German]
Today I learned that I in fact cannot cut a German wurst the same way I cut an Italian sausage.
The ground mixed meat in a wurst is a lot less fine than that of a sausage, meaning it’s less compact and pressed together. It’s also not as precooked as a sausage, making it more raw and malleable than sausages. If I try to cut a wurst, the meat inside the intestines would break apart, as compared to the Italian sausage which holds it’s shape like a single solid. Thankfully, the ground mixed meat is still somewhat sticky so I can always shape it back.
The ground mixed meat in a wurst is a lot less fine than that of a sausage, meaning it’s less compact and pressed together. It’s also not as precooked as a sausage, making it more raw and malleable than sausages. If I try to cut a wurst, the meat inside the intestines would break apart, as compared to the Italian sausage which holds it’s shape like a single solid. Thankfully, the ground mixed meat is still somewhat sticky so I can always shape it back.
kleptomage
@QueenCold
They were good. I slather ribs with yellow mustard before adding a rub to help the rub adhere.
They were good. I slather ribs with yellow mustard before adding a rub to help the rub adhere.
QueenCold
I made a sour cream nutella cake last night.
I was up for a long time and my meds are making my hands unsteady (it’s the reason I haven’t been drawing much and don’t sew at all anymore), so it didn’t come out too neat.
It was still delicious.
I shared it with my new neighbor and set aside the rest for my husband and guests.
Let me know if you want the recipe.
I was up for a long time and my meds are making my hands unsteady (it’s the reason I haven’t been drawing much and don’t sew at all anymore), so it didn’t come out too neat.
It was still delicious.
I shared it with my new neighbor and set aside the rest for my husband and guests.
Let me know if you want the recipe.
QueenCold
@Anonycat
Preheat the oven to 350F.
Mix 1/4 cup softened (not melted!) butter and 3/4 cup sugar with an electric mixer until fluffy, then add an egg and blend that. Add half a teaspoon of vanilla and 8 oz of sour cream and blend that, add 1 1/4 cups of AP flour, half a tsp of baking powder and 1/4 tsp baking soda and mix that until just combined.
Grab an 8” x 8” aluminum cake pan, cover the bottom with half of the batter, slather a layer of Nutella on top and then top that with the rest of the batter. You don’t have to use a disposable pan, but if you don’t you probably need to grease it first.
I originally set the timer at half an hour, but that was way too short. I kept checking the cake until it was golden brown. I think it wound up taking 45-50 minutes.
Do the skewer test to make sure it’s cooked all the way through and let it cool on a rack.
For the frosting I creamed together a cup of softened unsalted butter and 3 1/2 cups of powdered sugar, half a cup at a time.
After each cup of sugar was added, I added half a cup of Nutella, 1 tablespoon at a time. Then I added a tablespoon of vanilla and then beat it on high for about 20 seconds to lighten the frosting.
After this I added two tablespoons of whole milk, one tablespoon at a time until the buttercream would hold its shape. Added pinch of salt and whipped on high for a final 20 seconds.
This yielded way too much frosting for that one cake, though. Wound up baking other things to use it all. You could probably get away with halving all ingredients.
Preheat the oven to 350F.
Mix 1/4 cup softened (not melted!) butter and 3/4 cup sugar with an electric mixer until fluffy, then add an egg and blend that. Add half a teaspoon of vanilla and 8 oz of sour cream and blend that, add 1 1/4 cups of AP flour, half a tsp of baking powder and 1/4 tsp baking soda and mix that until just combined.
Grab an 8” x 8” aluminum cake pan, cover the bottom with half of the batter, slather a layer of Nutella on top and then top that with the rest of the batter. You don’t have to use a disposable pan, but if you don’t you probably need to grease it first.
I originally set the timer at half an hour, but that was way too short. I kept checking the cake until it was golden brown. I think it wound up taking 45-50 minutes.
Do the skewer test to make sure it’s cooked all the way through and let it cool on a rack.
For the frosting I creamed together a cup of softened unsalted butter and 3 1/2 cups of powdered sugar, half a cup at a time.
After each cup of sugar was added, I added half a cup of Nutella, 1 tablespoon at a time. Then I added a tablespoon of vanilla and then beat it on high for about 20 seconds to lighten the frosting.
After this I added two tablespoons of whole milk, one tablespoon at a time until the buttercream would hold its shape. Added pinch of salt and whipped on high for a final 20 seconds.
This yielded way too much frosting for that one cake, though. Wound up baking other things to use it all. You could probably get away with halving all ingredients.
ЅℰℒᎯℙℋℐℰℒ 
Pomegranates :P
@QueenCold
Thanks!
Soy braised pork belly and quail eggs. Chopped asparagus stalks, carrots, and Shan Yiao. Shan Yiao or “Chinese Yam” cooks like potatoes, tastes similar and has similar consistencies as potatoes.
Thanks!
Soy braised pork belly and quail eggs. Chopped asparagus stalks, carrots, and Shan Yiao. Shan Yiao or “Chinese Yam” cooks like potatoes, tastes similar and has similar consistencies as potatoes.
Scrabbleman
[screams in German]
Soy sauce is expensive here, so I can’t make large batches of marinades out of them.
I always wanted to shove a chicken thigh into a jar, fill it with some soy sauce-tea marinade mixture and leave it for a day or two.
I always wanted to shove a chicken thigh into a jar, fill it with some soy sauce-tea marinade mixture and leave it for a day or two.
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