I don’t know. I’ve gotten used to looking for these idiosyncratic names when searching down the list.
Not that I want to stomp on any progress.
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This is the main food one, and there hasn’t been a plant based food thread before, but now that we have enough people to make it interesting, we should do it.
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Yay, i have been mulling over making one. I will go ahead and create it
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I had a really pleasant surprise last night, i was going through some old pictures on my computer and my pictures are a hot mess. Very poorly organized but i found a recipe provided by a fairly sweet coworker of mine, they worked Loss Prevention back in my retail days and they randomly brought in some excellent pumpkin bread. What really made me realize how awesome they were was that they put the recipe next to the baked goods and also a list of allergens on a separate piece of paper. Had never seen that before and it was really thoughtful 
i miss her
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Nearly equal sugar and flour….I’ll bet it was yummy!
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I may have to consider trying to make a (small) one of these to try next week. Either as celebration or consolation…
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@KeybillyJefe you had two recipes at the old place. Since I can’t access bookmarks anymore perhaps you can find them?
- Berry hot sauce
- Guinness bread
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I have the second one filed under “Florida Jefe’s Guinness bread”:
one bottle Guinness Extra Stout
one Tbs active dry yeast
one Tbs sugar
one Tbs sesame oil
AP flour add enough to make into a consistent bread dough - about 2-3 C (i just add until it feels right)proof to rise double, then again in pans.
bake 35 min @ 360F.
i also do a lighter “white bread” version in which one 12oz Yuengling lager is swapped for the Guinness. also a favorite!
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yes. that is it.
my measures are all approximate, as i have been making that bread for many years, i just “know” when it “feels” right.
the only thing measured with any consistency is the bottle of beer! oh, and any lighter beer will work. i have stopped buying yuengling, for reasons. now use modelo for the white bread version.
ETA: @NukeML, the berry hotsauce is from Serious Eats website. i will try to find it and post it here. it os a fermented hotsauce and has great flavor!
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and here it is!
i have made this one and it was -ahem- berry good!
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By the way did you try the milk hot sauce? Wonder if it turned out ok, good or terrible 
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I was debating whether or not to say anything!
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i have not tried it yet. the green habanero sauce was consumed even before it got bottled! it was so good just like it was, it never made it out of the initial pint jars before people devoured it!
i have a new crop of habs in the garden now. i will be taking mostly the green ones (they have a different flavor profile than the orange ones) and will be trying that at some point early next year.
@chgoliz that’s exactly how i wrote it back then. my libations are a little more, umm, woke(?) since then. i do find an ironic sense of humor in using Modelo to make “white bread”. i find it much more appropriate than using white supremacist beer for same. fk those guys!
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I’ve been meaning to try this recipe for quite a while, and finally got to it last night, served with Chateaubriand and salad for mom’s birthday:
I’m not sure where to get duck fat and prefer not using vegetable oil for the most part, so I used butter and olive oil instead, with some whole garlic cloves thrown in for aromatics. It was a bit tricky keeping the oil below the smoke point while getting the potatoes to crisp up in a timely fashion, but it worked out in the end and they were delicious. Topped with chives and parmesan.
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Can you collect smalz from chicken thighs? That’s what I do to simulate duck fat.
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I’m guessing this might not be easy to find in your neck of the woods, but this might make a good bread too: https://www.beeradvocate.com/beer/profile/389/1115/
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That’s a great idea! I’m really bad about reserving fat after cooking, but I would like to try these potatoes again with some schmalz. I will make it so.
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i shall endeavor to source that stout for a batch of bread! it sounds delightful and i am not sure i wouldn’t drink it all before cooking with it!
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