Brown pizza. Brown food. Look, idk if this belongs here, should I crosspost? Is it just spammy when I do that? Anyway. I'm cleaning my stove so I can get it dirty again.

I continue to not have normal things like cheese or sausage. I do have ground beef. I had some leftover shredded onion and a red bell pepper from when I made this, browned em with the meat (!) then made a brown sauce (!!) and added some minced garlic with oat milk, a fuckton of seasoning including salt, cumin, buncha pepper powders, garlic onion, zatar. maybe mustard powder? paprika? a teaspoon of apple cider vinegar? i actually made this a while ago now, sry im guessing. thickened it with like 1/4 cup of flour and a spoonful of arrowroot powder, but corn starch would work.

piizza dough. ssauce. it looks awful but holy FUCK it was good.

you can't tell me it doesn't look like i yarfed into my pan and then tossed that in the oven. im sorry. im sorry. these are things you only notice in the pictures afterward because everything was so fragrant and delicious in the moment. sorry.

yes... yeeesss... the pizza sizzles...

The only protein I have right now is beans. I already had beans and rice yesterday and want to pretend I'm eating a varied diet. I'm out of bread and didn't wanna wait while making more. Pancake bean burgers, you are my answer.

I don't have exact measurements, but if I had to guess, the recipe I use is:

1/4 cup cooked black beans

2 TBSP corn meal

1 TBSP flour

And that's... kinda all you need to make a burger that won't fall apart. I dunno what it is about the corn meal, but in my experience it's absolutely vital or the burger disintegrates when I try to flip it, no matter how much extra flour I use.

The rest of this is just seasoning to my taste.

2 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp black pepper

1 tsp chili powder

1 tsp zatar seasoning

Bean burgers can also be hugely elevated by throwing in some minced veggies (onions, garlic, peppers, etc, also consider sautéing them with a tiny amt of oil first because more liquid = more fragile burger), but tbh I just didnt feel like it.

That's only enough for like 1-2 burgers, so multiply for however many you want. Mash all that up with a fork and you're set!

I treat it kinda like a smash burger. Get the pan to about a medium heat, throw in some oil and an appropriately sized ball of bean, then in the pan you can use the same fork you used to mash the beans to further shape it into a burger. Give it at least 5 mins before you flip it; I usually go closer to 10 cuz I like it crispy.

I put the burger on a pancake "bun," grabbed some kimchi out the fridge, and bam, I got a meal I can pretend is healthy and it only took like 3 minutes of labor and 15 minutes of waiting! (not including the time I spent making pancakes but that's also pretty quick, and definitely way faster than making bread.) Hopefully it's also juuust pretty enough to be worth posting :)

Honestly? Not my finest work. But still pretty tasty. I see other pizzas here and I'm all about pushing the envelope, so here we go.

The choc and sugar start to char way before the dough does, so even though it's fully cooked, it's not as done as I would like. I pre-cooked the dough in the oven for about 5 mins before putting the sauce on, but I guess that wasn't long enough. Maybe 10 next time. Also I could just put on extra sauce. Of course you have to eat a piece when it's right out of the oven, but this pie actually shines out of the fridge, once the chocolate forms a nice hard shell.

so.... even though it's not perfect....... it's perfect. it rly is.

you can see this was actually a while ago, i still had some leftover regular pizza!

Basically this recipe, with a few minor mods.
::: spoiler full cookie recipe
1 cup butter, softened

2 cups white sugar

1 tbsp (im generous with) molasses

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda (break up any chunks with your fingers)

1 teaspoon salt

3 cups all-purpose flour

2 cups chopped baking chocolate (or your preference)

Beat butter + sugar, add eggs, get it nice and fluffy while before you add the dry stuff. can be baked now but the dough gets better if you cover it and refrigerate overnight. or longer. i freeze most of it usually. bake at 350F for 15 mins.
:::

I've got a bunch of egg wash I'm trying to use, so I rolled a few dough balls in that and then sprinkled them with cinnamon sugar. really good wow!

finished off the dinner roll dough that's been chilling in the fridge since last week. dipped in egg wash, rolled in topping, 1hr rise, careful egg brush, added sliced garlic, baked at 350F for 25 mins.

For some reason they decided to rise straight up instead of outward. maybe i wasnt careful enough with the egg brush? whatever, Tall buns are still tasty!

i only used 1 egg for the egg wash but i still have more, and its like over a week old now. guess i gotta make more

Cheese linguine:
CHeese (cheddar, shredded), 1tbsp oat milk, arrowroot powder. use much salt, i did less than a tbsp though. mix. i also add many powders like peppers, cumin and mustard. stovetop simmering is probably the smart move... i microwaved this poor fella but it worked really good! and it was so fast, like wow. technology!

oven toasted pumpkin + sunflower seeds in the toaster oven.

add linguine. mix. add a bunch of black pepper and decorative parsley on top for the pic. ig ive a 10/10!

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not. Melted some baking choc and thoroughly mixed in sugar and honey. I actually made two loaves: the one in the pic was the first one. For it I just flattened the logs, spread the chocolate in like peanut butter, then pinched the logs shut (though they split back open during rising, I figured it would look pretty and I Meant To Do That). But for the second loaf, when the chocolate had cooled down, it had basically turned into chocolate play dough! It was remarkable how non-sticky this log of sugar and chocolate became. I guess just go heavy on the sugar, refrigerating it would probably also help, but I just had it sitting on the counter!

The egg wash spots are unfortunate. Sometimes if I'm not careful I deflate the loaf with the brush, so I err on the side of caution, but if you brush it before the rise then the egg wash doesn't cover the newly risen parts, and the spotting is even worse. maybe i should brush both before and after the rise idk

oh hey, found some more pics of the other loaf. this one DID deflate a bit lmao

apologies if this is counts as a repost, just trying to figure out how crossposting works. i did edit the op with more pics if you already saw it earlier.

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated…

apologies if this is counts as a repost, just trying to figure out how crossposting works. i did edit the op with more pics if you already saw it earlier

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated…

apologies if this is counts as a repost, just trying to figure out how crossposting works. i did edit the op with more pics if you already saw it earlier

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated…

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated were dipped in egg wash and then soo gently rolled in the topping.

Unfortunately I think my kitchenaid is dying. It's only like 3 years old but within 3 minutes it started grinding and made a plastic-y smell. I even added more water, I thought I was gonna ruin the dough! Hate kneading by hand but got it done... enough.

Didn't occur to me that I should top them until after they'd already risen. I was SO careful but you can see how the ones I tried to dip got a bit deflated. they turned out ok tho :)

and here's a sloppy joe i made later!

edit

god help me, i ate them. i ate them all.

well i gave half away. but i did eat 6 of them and now im baking more. having some fun with my shapes; i think if i roll it out super thin i can fold it in half and get a sort of pre-folded hotdog bun. obviously didnt even get a normal bun here though. i know if i wanted to do it the normal way id just slice a log but idk

this right here is why i use the cast iron for everything. the crust so crusty!

left side is crusted with everything mix, right is a bottom with cinnamon sugar. sprety good

bonus pic of a brownie from yesterday

::: spoiler spoiler

bonus dog bonus !

:::

Sorry if this is the wrong place to post this, redirects welcome.

I've got an old MSI Z97 mobo. Not surprised the CMOS battery died, but I replaced it and it doesn't seem to have fixed anything. Any time the board loses power the startup settings still reset and I have to use the physical keyboard to reconfigure it; not conducive to controlling it remotely as I'd prefer. Any ideas?

welp, replacing the replacement seems to have done the trick!
the og battery i replaced is long gone, but this is the replacement i put in like a month ago

the empty slot

and now a NEW replacement, i never would have thought to do it again.

i put the sony battery into a different mobo and it seems to work... i swear i had it pushed all the way in, idk why it wasn't working. thanks for the help though!

A bad habit of mine is this "single serve" brownie: take one oven safe bowl, use it to mix the wet ingredients and sugar thoroughly, then add the dry ingredients one by one, with the flour last. Bake at 350F for at least 30 mins and ya got yerself a sweet treat. I guesstimate the measurements to facilitate speed and minimal cleanup, and while it's not always the same consistency, it IS always delicious!

While taking a hit off my herb vape today, I was suddenly blessed with culinary inspiration and rushed to the kitchen. I save my vaped, toasted weed to eat later, and that works decently, but I've always just sprinkled it on top of whatever I'm eating and it tastes terrible. I've never bothered to make other products with it before. Since I love drinking coffee and smoking weed together (it's counterintuitive but it feels great for me, idk, maybe something to do with my ADHD?) and I've been meaning to experiment with adding coffee flavor to brownies anyway, the correct course of action became obvious: take a spoonful of toasted weed, steep it in a shot of espresso, then add that to the dough. I also used flax meal instead of eggs for this, so I just tossed that into the espresso to soak as well. Unfortunately the flax meal got stuck to the tea infuser I put weed in, but I was able to scrape most of it off.

And it came out awesome. I wasn't sure if steeping the vaped weed was going to work at all, but I think it may have activated the THC even more?? Iunno what's going on there, but I have been absolutely chilling the last few hours.

Full list of ingredients is: sugar, honey, molasses, vanilla, vegetable oil, salt, baking powder, cacao, flour, flax meal, weed, and espresso.

i was gonna apologize for the pun in the title but. i wont. :) here's an ugly pic of the interior instead

Got up at 3 this morning for Reasons and after taking care of some other chores I decided I wanted pancakes. Unfortunately I have no milk, no butter, no eggs, no maple syrup, and going to the store sounded like a herculean effort, so I made do with water, olive oil, a flax meal egg (~1 tbsp ground flax seeds, soaked in water for at least 5 mins) and an improvised strawberry jam thing.

Tried to do it from memory and eyeballed all the measurements. Dry ingredients are just flour, salt, baking soda, sugar, and since I used water instead of milk I covered it up by adding some other flavors with a couple drops of molasses and vanilla extract. Mix it all, slowly add water until the consistency is right, and voila! Also, fried the pancakes in olive oil just because I've got a lot of it. No ragrets. Truth is, you fry something in oil, it has a pretty good chance of coming out tasty.

Didn't remember I needed a topping until I was in the middle of doling out the first round of pancakes, so I threw some frozen strawberries into a tiny pan and let them simmer, mashing with a fork as they defrosted. Originally I was just gonna let that go until it thickened but the sugars started to caramelize and darken, so I panicked, killed the heat, added a couple teaspoons of arrowroot powder (basically corn starch) and stirred that thoroughly in between the last few sets of pancakes.

Despite all that, I'm still not 100% if this is the right sub for these; they came out super tasty. But between the gross brownish strawberry goop and my stove badly needing a cleaning... well. I do have eyes. Definitely doesn't belong in foodporn and I felt gross about putting it in a regular food sub.

Also, didn't properly preheat my cast iron, so the first set of pancakes came out looking kinda funky.

I'm not sure bread gets much more simple, but this, fresh out the oven with a little butter... perfect. I started with this recipe, but I have my own preferences so I'll put my own version here.

Mix, knead for ~10 mins, let the dough double in size, punch it down, place a log in a greased bread pan, let it rise again, and then bake at 350F for 30 mins. The second rise should go a bit longer if you want a lighter bread to eat on its own, or shorter if you want a dense bread for sandwiches, but letting it double is a good rule of thumb. Also, since I let the dough rise in my oven, I like to put in a tray of warm water while it rises and leave it in there until after it's done baking. The extra humidity helps it rise faster, and keeping it during baking makes the crust crustier.

This makes enough dough to fill my bread pan twice, so after punching it down I put half in the fridge or freezer to be baked whenever.

2 cups warm water

1/4 cup white sugar

1 1/2 tablespoons active dry yeast

1 tablespoon vegetable oil (I used olive oil today)

2 teaspoons salt

6 cups bread flour (I ran out of bread flour this time and used 2 cups of all-purpose, but honestly I can't tell a difference)

Immediately after baking

And then I took it out of the pan after letting it cool for 20 minutes or so

This recipe, being so basic, is also super versatile, good for experimentation. I've rolled it into long logs and baked on a cookie sheet to make a sub roll/baguette, I've taken those sub rolls and turned them into garlic bread, sometimes I top it or mix with sesame seeds, or an everything bagel mix, or cheese, or caramelized onions. Messing with this hasn't failed me yet.

I use the pizza dough recipe found here, but note that it makes very fluffy dough. I cut the amount of yeast in half and it's still more than fluffy enough. (I also only have bread flour but it's Fine™)

Had a can of tomatoes and chilies expire recently, so after giving it the sniff test I simmered it with somewhere between a tea- and tablespoon each of garlic powder, onion powder, salt, oregano, smoked paprika, and cumin. Topped with black pepper, chopped bacon, and cheddar cheese (since that's the only cheese I have right now), and once it came out of the oven I threw on some veggies I had roasted for dinner last night. Habanero still had a little kick but I roasted it for long enough that it's honestly pretty mild. Sort of a BBQ pizza, frickin good as heck if I do say so myself.