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🍴 The Food Thread: What's Being Munched?

So we got some late night rolo and hazelnut aero cookies tonight 😂 got a pic before someone smells them in the kitchen and steals them before they cool down.

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Catweazle said:
Today I shall be mostly eating Cake. Banana & AVB, bathed in custard. ⚡
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Sounds tasty. I finished off the cookie dough i made yesterday. Need to find something else to make.

Not what in eating now but here was my cookies from yesterday. The hardest thing is waiting for them to cool down enough. Lol rolo and hazelnut aero cookies. Worked quite well flavour wise I thought.

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CptRedeye said:
Sounds tasty. I finished off the cookie dough i made yesterday. Need to find something else to make.

Not what in eating now but here was my cookies from yesterday. The hardest thing is waiting for them to cool down enough. Lol rolo and hazelnut aero cookies. Worked quite well flavour wise I thought.

IMG_20260608_130802.jpg
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Gooey goodness, an over-indulgence waiting to happen :giggle:
 
I see we have a few cooks here. I love food and take in a prepaid fresh lunch everyday and cook a lovely meal from scratch for the family every night.

However if I’m in a hurry I have some quick hacks. I use cream cheese ( Philadelphia) as a pasta sauce. 1. Put some pasta on to cook. 2. Fry chopped up chicken in a pan. 3. Once cooked add a whole tub of cream cheese, 200ml of hot chicken or veg stock, garlic, herbs and throw in some cooked pasta and you have a lovely creamy pasta in less than 15 mins.
 
My biggest cooking hacks are:
  • Either dry brine or marinade almost all meat/fish least a couple of hours before cooking.
  • Use sauerkraut and other fermented veg for acid/sour flavours, use mushroom powder and MSG for umami.
  • Under a teaspoon of sugar (2-3g) elevates so many dishes massively, a teeny bit of imperceivable sweetness brings out other flavours massively.
  • Always have high-fat Sour Cream in the fridge, at least 15%, it finishes most sauces and gravies, never boil and only add towards the end on low/mid heat.
  • Frozen pre-chopped herbs are fresher than anything you can buy 'fresh' in the supermarket, the only thing better is fresh cut herbs at home.
  • The key to good meat cooking is mastering a crusty sear, while not overcooking the insides - almost everyone overcooks meat internally just trying to create external colour, fry it first at very high heat, very briefly.
  • Buying big joints of meat and breaking down yourself is way cheaper than buying individual small portions. Think beef joints at £6.50/kg, versus £6.50 for a single steak.
  • Buy <£1 blocks of beef dripping and lard for frying, not rapeseed/vegetable oil.
  • Butter makes nearly anything better.
 
Terpinolord said:
I see we have a few cooks here. I love food and take in a prepaid fresh lunch everyday and cook a lovely meal from scratch for the family every night.

However if I’m in a hurry I have some quick hacks. I use cream cheese ( Philadelphia) as a pasta sauce. 1. Put some pasta on to cook. 2. Fry chopped up chicken in a pan. 3. Once cooked add a whole tub of cream cheese, 200ml of hot chicken or veg stock, garlic, herbs and throw in some cooked pasta and you have a lovely creamy pasta in less than 15 mins.
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Sounds good. Last time I used cream cheese was in a roasted red pepper and garlic soup. Loads ivmf other veg but done a huge pot and spend 1-2 hours peeling roasted peppers and garlic etc. My hands were burning. Safe to say I not don't bother removing the skin. Just blitz it and honestly you wouldn't know the difference when cooked. I'd roast a chicken aswell and then use the broth and all the chicken meat for the soup also..

Creamy or cheesy garlic pasta is another of my faves. Not done that in a while . Make a roux with fried garlic and then add cheese milk etc.

I'm growing my own beansproats ATM so hopefully I will be having some nice dishes with them in a few days. 😋
 
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