/ck/ Cooking Thread

Kleetus said:
Chocolate waffles :)

View attachment 27615

Serving suggestions:

"I'M A TRUE CORN SYRUP AMERICAN PATRIOT YA' HEAR? AND THERE AIN'T NOTHIN' QUITE LIKE THE TASTE OF MUG ROOT BEER!" I did caramel sauce as an experiment to see if its a good substitute for maple syrup (I was out of maple syrup at the time). Results: outstanding success. :)

View attachment 27616

The normal arrangement of maple syrup and powdered cinnamon sugar.

View attachment 27618
Click to expand...
What did you use to get the chocolate in the batter?
 
Barrabas said:
Did you skip the molasses or use a lighter kind since it did not specify blackstrap or w/e? They seem much lighter than the source.
Click to expand...
Didn't have molasses so I subbed brown sugar. I also mistakenly added a bit less spice than the recipe called for. I also accidentally added 4tb extra butter. They were still insanely delicious but ended up being spicy sugar cookies. I have a huge sweet tooth so I loved all the icing, but I'd recommend putting on about half as much as I did in the picture.

This is definitely a recipe I'll be making every Christmas.
 
Barrabas said:
What did you use to get the chocolate in the batter?
Click to expand...
I used cocoa powder and whole chocolate chips. The recipe I was using doesn't have them come out as crispy as you would think out of the waffle iron, so an optional step would be to put them in the oven for 6-10 minutes at 425 F flipping halfway through or use a toaster if you feel like that works better for you. I chose to reheat in the oven because I felt like the chocolate might've melted out into the toaster and fucked it up. Who knows for certain though. They're still really good without trying to get them crispy though. :)
 
made svamptoast
20250207_175533.jpg

used a bit of rosemary olive oil bread, put two sliced baby bella, white button, and oyster mushrooms in the skillet with a smidgen of olive oil, lemon juice, garlic, a very small amt of milk (i was out of heavy cream) and some shredded cheese
bit of pepper, sea salt, n dill on the top
 
made mushroom soup since i can't stagger my white button cap sprouts. mycelium does what it wants
chopped a yellow onion, threw in pan with olive oil, butter, pepper, and salt. the recipe called for a pound and a half of mushrooms but i used every mushroom in my fridge there were so many omg
added a bit of white wine, 3 cups veg broth, some garlic, thyme, dill, and let simmer for 15 minutes. after that i let it cool a bit, took 2/3 of it n blended it to make it creamy, and put a half a cup of heavy cream in.
it looks like some oliver twist "please sir may i have some more" gruel but it actually tastes pretty good.
20250316_163304.jpg

i still have a few mushrooms in the box sprouted i dunno what ima do with. i left them long enough to re-spore the box so i should get at least another batch
 
You must log in or register to reply here.
Back
Top Bottom