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Starlight

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 Hello! ive been baking alot and lizzieJay had a good thought to make a food porn channel So here we are! i will share recipes as well ❤️ this is my second time making this Hokkaido milk bread here  is a before it is baked.                                                                                                                                                                                                                                                  image0.jpg?width=347&height=462image0.jpg?width=616&height=462

Edited by MadCast: Starlight

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Hokkaido milk bread with a cinnamon sugar swirl! 

Water roux:

3 tablespoons (43g) water

3 tablespoons (43g) whole milk

2 tablespoons (14g) Unbleached Bread Flour

Dough

2 1/2 cups (298g) Unbleached Bread Flour

2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk

1/4 cup (50g) sugar

1 teaspoon salt

1 tablespoon instant yeast

1/2 cup (113g) whole milk

1 large egg

4 tablespoons (57g) unsalted butter, melted                                                                                                                                                                                                                                                                          Now in a medium saucepan on low heat add the water roux to the saucepan, and cook while stirring with a wisk till the wisk leaves a train in the lightly thickened water roux. While the Roux is still hot/warm add the 1/4th cup milk for the dough into the roux to cool it as well as the egg for the dough. Now time for the Dough!!!!!!!!!!!!!! add the flour , sugar, salt, yeast, and 2 tbs of the dry milk as well as the 4 tbs melted butter and mix! now you will need to knead/ use stand mixer with hook attachment to knead this! knead for 8 min! let the dough rest covered for an hour, then cut the dough into 4 equal pieces, press it out with fingertips then flatten with a roller! now this is where i put the cinnamon and sugar i flatten this piece out slather it with the sweet mixture and then i roll it up, flatten it with the rolling pin again and roll the dough into a spiral and place in baking tin! Heat the over to 350 F and bake for 25-30 min 27 is the sweet spot for me! dont forget! before baking let the bread rest again for 10-20 min then slather the tops of the rolls with an eggwash (1 egg and 1 tbs water) and bake ❤️ boom bread ❤️ 

Edited by MadCast: Starlight

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I've been doing some baking this past week, made some Challah, some Artisanal bread from a recipe I found in a book from 1869, and some raisin scones from a recipe I created.  (The website is giving me shit about size restrictions, sorry about the double post, my incompetency with technology doesn't know how to make the images smaller)

 

 image.thumb.png.daa400e855705f92255261fa7d606899.png

 

Edited by MadCast: majorhoward

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2 hours ago, MadCast: Suix said:

Homemade sushi for me and the wife!

 

IMG_20200821_125422_238.jpg

 

14 hours ago, MadCast: majorhoward said:

I've been doing some baking this past week, made some Challah, some Artisanal bread from a recipe I found in a book from 1869, and some raisin scones from a recipe I created.  (The website is giving me shit about size restrictions, sorry about the double post, my incompetency with technology doesn't know how to make the images smaller)

 

 image.thumb.png.daa400e855705f92255261fa7d606899.png

 

man howard that bread looks gooddddd u will have to share the recipe for me to try to make it as good as yo do! man suix! homeade sushi!?!??! that takes skills idk how to cut fish at all! both look yummy as heck tho! great job :D

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Oh I've been waiting for this one.

Smores Cupcakes:

Spoiler

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Rack of Lamb, Parisianne Potatoes, Sauteed Veg.

Spoiler

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Sicilian Grilled Swordfish: 

Spoiler

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Deep Fried Sea Bass with Chili Sauce: 

Spoiler

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Lamb and Peas w/ Mint Sauce and Roasted Potato

Spoiler

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Tuna:

Spoiler

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Spoiler

image.thumb.png.07ececa6d414347d1c69e63bac0f90fe.png

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@MadCast: doublestufforeo WOW! Are you a chef ?? all of these look so good man what a life to be living! @MadCast: majorhoward that looks so good , is the white bits under the berries the melon? mmm bet it was very fresh!

Edited by MadCast: Starlight

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6 hours ago, MadCast: Starlight said:

WOW! Are you a chef ??

My degree is in culinary arts, and at my peak I was a sous chef for almost 2 years. I don't do it anymore though because it's incredibly taxing and the pay is pennies for the work you put in. It's still a passion of mine, but now it feels more like a passion and less like a chore. 

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On 8/23/2020 at 4:05 PM, MadCast: doublestufforeo said:

My degree is in culinary arts, and at my peak I was a sous chef for almost 2 years. I don't do it anymore though because it's incredibly taxing and the pay is pennies for the work you put in. It's still a passion of mine, but now it feels more like a passion and less like a chore. 

thats amazing! would it be a terrible bother if i message u with questions about how to make things / make things look nice etc? :Dtips tricks if you will.

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14 hours ago, MadCast: Starlight said:

would it be a terrible bother if i message u with questions about how to make things / make things look nice etc? :Dtips tricks if you will.

Doesn't bother me at all,  feel free to message me and ask away, or just drop them here and I can respond inline. 

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Going after DSO is a bit shit but here is a Vegan Onion Dip with caramelised onions folded in to blended white beans and soaked cashews. Pic is from the recipe page as mine is half eaten, definitely recommend leaving it refrigerated for a night so the onions really get their taste in the dip as a whole.

 

Vegan Onion Dip

Ingredients

  • Spoiler

     

    • 1 cup raw cashews (about 4 ounces)
    • 3 cups chopped yellow onions (from 2 medium onions)
    • ¼ cup olive oil
    •  Kosher salt and coarse black pepper
    • 1 (15-ounce) can cannellini beans, drained (about 1 cup)
    • 4 teaspoons lemon juice, plus more as needed
    • 4 teaspoons apple cider vinegar
    • ½ teaspoon onion powder
    • ½ teaspoon sweet paprika
    •  Chopped chives, for garnish (optional)
    •  Potato chips or crudités, for serving

     

     

Steps

  1. Spoiler

     

    1. Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours.
    2. About 45 minutes before the cashews are finished soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. To prevent the onions from burning and sticking to the bottom of the skillet, you can add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool slightly.
    3. Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and 1/2 cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer and scraping down the bowl occasionally.
    4. Add the lemon juice, vinegar, onion powder, paprika and 1/2 teaspoon salt, and blend again until smooth. Transfer the mixture to a bowl. Reserve about 1 tablespoon onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour and up to overnight. (Overnight is ideal for the best flavor.)
    5. Just before serving, give the dip a good stir and adjust the seasoning with lemon juice and salt as desired. Top with the reserved onions and chives, if desired, and a few grinds of black pepper. Serve with potato chips or crudités. Store leftovers covered in the fridge for up to 3 days.

     

     

 

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On 8/29/2020 at 1:35 PM, MadCast: Kal said:

Going after DSO is a bit shit but here is a Vegan Onion Dip with caramelised onions folded in to blended white beans and soaked cashews. Pic is from the recipe page as mine is half eaten, definitely recommend leaving it refrigerated for a night so the onions really get their taste in the dip as a whole.

 

Vegan Onion Dip

Ingredients

  •   Reveal hidden contents

     

    • 1 cup raw cashews (about 4 ounces)
    • 3 cups chopped yellow onions (from 2 medium onions)
    • ¼ cup olive oil
    •  Kosher salt and coarse black pepper
    • 1 (15-ounce) can cannellini beans, drained (about 1 cup)
    • 4 teaspoons lemon juice, plus more as needed
    • 4 teaspoons apple cider vinegar
    • ½ teaspoon onion powder
    • ½ teaspoon sweet paprika
    •  Chopped chives, for garnish (optional)
    •  Potato chips or crudités, for serving

     

     

Steps

  1.   Reveal hidden contents

     

    1. Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours.
    2. About 45 minutes before the cashews are finished soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. To prevent the onions from burning and sticking to the bottom of the skillet, you can add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool slightly.
    3. Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and 1/2 cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer and scraping down the bowl occasionally.
    4. Add the lemon juice, vinegar, onion powder, paprika and 1/2 teaspoon salt, and blend again until smooth. Transfer the mixture to a bowl. Reserve about 1 tablespoon onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour and up to overnight. (Overnight is ideal for the best flavor.)
    5. Just before serving, give the dip a good stir and adjust the seasoning with lemon juice and salt as desired. Top with the reserved onions and chives, if desired, and a few grinds of black pepper. Serve with potato chips or crudités. Store leftovers covered in the fridge for up to 3 days.

     

     

 

Man! Im super allergic to cashews i wonder if i can sub a safe nut instead like almonds or something like that who knows it looks delicious tho! yummy yummy! I also made a loaf of banana bread!   1 1/2 cup brown sugar, 2 cups flour (white) , 3 bananas , 2 eggs, 1 tsp salt, IT WAS SUPPOSED TO HAVE A CUP OF BUTTER IN IT BUT I FORGOT. so if u make this with butter share a pic, it was super yummy without butter so if u make without butter its just as good lol! baked at 360 F for 62 min! 

banana.jpg

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On 8/29/2020 at 2:35 PM, MadCast: Kal said:

Going after DSO is a bit shit but here is a Vegan Onion Dip

Oh hosh  posh bigosh, your food looks great. 

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