Yeah, I reduced both sugar and hibiscus for next time, effectively increasing the water content
The hibiscus gives it a sour taste. With the amount of sugar I used, it turned out about as sweet as sour, but very intense in total
It was a little too strong and sweet this time, so I dialed down the hibiscus and sugar for next time
That sounds like a good combination! I'll add the onion gravy, so it gets more varied flavour
It feels similar in vibe to dutch baby pancake. Both use a preheated pan or dish, some fat, and a dough that is quickly poured in and baked in the oven. It tastes better this time than last I made it, but the consistency is the true star of this dish. It's both crunchy and chewy, and the bits of meat add some variation. Though I would love to add some spices or sauce, or vegetables on the side or something
Recipe: https://www.epimel.es/recipes/toad-in-the-hole-fra-1841
Source recipe: https://www.tastinghistory.com/recipes/toadinthehole
Ah, you're right. I was unsure if there were different names, but now I know: I used elbow macaroni instead of normal macaroni/maccheroni
Like, when the majority of the taste is salt and umami, and there are few spices or "risky" flavours. Tasting safe is being inoffensive and accessible, but less exciting
Thanks for the tips! I'll edit the recipe
It has a very safe taste. Feels like it's connected to mac n cheese (but it has potatoes). Apparently they often serve it with apple compote, which works ok, but I like it better without
It works well with single/double cream or mascarpone, and raspberry jam, applesauce and blueberry jam
The fat content is important to the taste and texture. If I only put milk, it becomes a lesser version that I could not eat every day. I'm not sure if the cholesterol reducing properties of the beta-glucan in the oatmeal wins over the dairy though
Recipe: https://www.epimel.es/recipes/kremete-havregrot-med-banan-og-syltetoy
Well, if you go to the about page, you can see how the name was chosen. The domain was then chosen to have a shorter URL. I first write recipes in norwegian, and then translate to english and spanish. I switched to linguini/fettucchini because it's so much better than spaghetti
Thanks, is there anything you would change about the site, or that is missing? Except photos, that's coming
It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
The original variant is, according to Wikipedia, supposed to be similar to ice cream. But this one uses a cream made of mascarpone, yoghurt, sugar, heavy cream and vanilla. It makes it easier, but I still want to try making the original which is "made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen". Sounds harder, but maybe better
It's definitely the best oatmeal I've tasted. I was sceptical, but it worked out very well. I've actually been wanting to make it again, haha
I regret turning on my computer today
At least until you add too much of it. Never drown chicken in turmeric and vinegar, I'm warning you
I've gotten very good at cooking by trying around 200-300 recipes from all around the world. Whatever dish you're thinking of, I can probably make it perfectly and tell you it's origin and related dishes. I've made a system of my recipes where they are organized by origin country, allergies, diets, ratings, categories and tons more, and all ingredients are connected to more information and other recipes where they're used. I feel like I'm getting close to solving cooking as a whole by fixing all paper cuts and annoyances involved one by one
¡Gracias! Me gusta más lo dulce que lo agrio, entonces para mi, no me gustaria sin azúcar 😅 He probado tejuino y algo similar, pero no me gustan las bebidas muy agrios o salados