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sawn-off chef

midnight snacks with scott.m and sufu friends!

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Made falafels yesterday around midnight. Girlfriend made fresh pitas, I made everything else.

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Thread revival:

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Made this flatbread panini with ham, swiss, feta and cucumbers. Noms.

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snacktime at my place, J-beezys are serious about snacks:

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is that dark chocolate in front of the Pol? either way that is good looking snacking. You hitting lots of french lately drew?

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is that dark chocolate in front of the Pol? either way that is good looking snacking. You hitting lots of french lately drew?

yeah, a 70% or so Swiss dark chocolate. I live with a Japanese woman so that means there's always some form of expensive chocolate hidden in my house somewhere for when she needs a quick hit. haha.

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Läderach chocolate is very tasty. some of their fruit chocolates are really awesome

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snacktime at my place, J-beezys are serious about snacks:

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No artisanal condiments for the cheese? My lady be stocking my fridge be full of crap like soba flower honey, yuzu preserves, candied rose petals.

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nah nothing fancy, since my lady rarely ever eats at home, and never cooks, just me.

Been craving wings for like a week or more, and there's literally no place in this country to get a decent one, so I had to take matters into my own hands.

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(it's 2:30am here so midnight snack status is complete)

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top two midnight snacks for me:

salmon, cheese, and crackers (took from the fridge)

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what exactly is that spreadable laughing cow "cheese"? not coming from a judgmental standpoint at all, i eat that shit all the time. it's just beyond me how tasty those things can be while retaining a caloric/nutritional value comparable to that of oxygen. artificial foods freak me out as much as the next post-post-modern eating enthusiast, but sometimes i just gotta grin, spread and bare it.

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I haven't cooked anything in over 2 months, what the fuck?

get your life right, man.

ha

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I haven't cooked anything in over 2 months, what the fuck?

that changes this weekend.

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baked eggplant with basil, cherokee purple tomato, and mozarella. Almost all from the garden.

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eggbattered and coated with breadcrumbs, then baked at 375. I haven't cooked eggplant much, and we're growing the smaller variety of the classic purple, and also a Thai style. I have no idea how to cook this:

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they're about the size of a golf ball. Once you core it, there isn't much space left. Stuff with rice, and maybe minced bell pepper and onion? What else you think?

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midnight movie snacks: san pellegrino & seaweed popcorn (smart pop popcorn + olive oil + furikake)

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I love eating bread with olive oil and a good balsamic vinegar (nice and sweet) with some seasoning. brb.

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Homegrown/homemade eggplant parmesan. First time making it, turned out awesome. Pretty proud of this one.

eggparm.jpg

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Cross posting:

Rainy day activities (yeah, I know it's not midnight, but I don't really have a body clock), buns are from scratch. The only way I can get a decent burger, in this land that God forgot about.

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"They both contain two all-beef patties, special sauce, lettuce, cheese, pickles and onions. But they use a sesame seed bun. My buns have no seeds."

- Cleo McDowell

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you have the bun recipe? is it a brioche style?

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Didn't really use a recipe, but what I did was this; about 650g of baguette flour, I used Maison Kayser (this honestly could've and should've been 500g baguette/150g high-gluten flour)...

I heated about 240mL's of 2/3rds milk, 1/3rd water, tablespoon of sugar, a healthy pinch of salt, and then cooled to body temp and did a healthy half packet of yeast (I think that's like 13-14mg?) and let it froth before mixing, along with a few tablespoons of rendered unsalted butter. Slap and knead for about 10 minutes, until the dough is clean looking and near-white and elastic. The dough has gotta stay pretty wet the whole time until all the glutens have been activated, so you can moisten your hands with water or milk and occasionally grease your hands with butter if the dough is too dry while kneading. Otherwise the bread'll be too dry.

rise for an hour over your tumble dryer, cut into quarters or 6th's and roll into balls, and then rise again on parchment.

egg wash was a yolk and some milk, and a tad bit of butter.

I think I baked them at 200C'ish until they looked done, had a pan of water in there to steam the whole time.

You can snip parchment strips about 5cm wide by the circumference of however big you want the buns, and staple to make ring forms, and do the second rise and baking in those, to keep the sides white and only the top egg washed.

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