I made dark roasted crunchy peanut butter with Achill Island sea salt tonight. Blend in the back to show that I didn't just buy peanut butter and call it homemade.

Edit: Thought maybe I'd make instructions a little clearer:

Preheat oven to 180C.

Lay 1kg of peanuts on as many baking trays to have them all in a single layer. Roast. Check and flip every 10 minutes for about 30-40 minutes or less to desired darkness. Make sure to pick out the ones that are roasting faster than the others or they will burn and it will ruin your peanut butter! Or you can pick them out before blending.

Remove from oven, let cool for at least 10 minutes.

Chuck roasted peanuts in food processor/blender (reserve about 200g for crunchy peanut butter) and watch the magic happen. It will go from full size peanuts to a crumble that sticks to the sides (use a spatula to scrape down), and then it's start to get smooth.

Add about 2 tsp (or to taste, do 1/2 tsp at a time until desired saltiness) of flaked sea salt, blend. Add the reserve peanuts and blend to desired crunchiness.

/edit

Edit: I guess it's technically not cooking, but I wasn't sure where else to share this... Recipe and all.

I just bought some Duckfeet boots for these flippers, and I can't help but love them. I love the colour and the comfort, and there's so much room for toes.

All of my shoes are either dying or not fitting well, and because adulting and becoming more environmentally conscious, I wanted good quality shoes that will last and can be resoled.

I'm still a bit conscious that they are not shaped like a "regular" shoe and that I'll stand out, but I'm at the age now where I'm saying more "Who cares, and if they do, why do their opinions matter?"

"Marble"y pattern isn't as prominent now after I've conditioned them, but they're still pretty and cute.. 👉👈

Partner decided to go all out on this toasted triple decker sandwich. I really wanted tater tots. We found about half way through that we may experience a little bit of regret, but none were had by the end of it.

Ham, fried egg, smashed avocado, bacon, tomatoes, red onion, lettuce, mayo, mustard on seeded bread.

Poll: Rectangle or triangle? Any particular reason why?

I do triangles because it's easier to bite a corner without making a much of a mess on both table and my face. Also, mum used to only do rectangles, so when I was old enough to start making my own, they were triangles forever.

I went to open the new container of butter at work and saw that someone else got there before me. Who does this! :'( Needless to say, I smoothed it out. I'll get to see what it looks like when I'm back in on Monday.

Made a photo worthy meal yesterday. Last few weeks have been soups and lentil curries, which are very beige of brown on camera.

Oven baked gochujang chicken breast over brown rice; stir fried red capsicum, and homemade kimchi on the side. Solid lunches for the week!

Made gimbap last night. MyFitnessPal said I had too many carbs, but it's one day out of the week. 100% would make again.

Smoked salmon, chicken, egg, cucumber, carrot, a little big of mayo.

I didn't add much salt to any of the ingredients, so I had some homemade sweet soy and regular soy sauce on the side.

Growing up in Canada, I had to contend with learning two different spellings and pronunciations for words like "schedule", "colour", "omelette", "zed" vs "zee", "-ise" vs "-ize", and so on and so forth, so I had to come up with some little tricks to remember how to spell things. Sometimes I'd put on a mental Quebecois or English accent.

Other ones like diarrhea was "Die-err-HEE-uh", and now that I'm in Australia, it's most definitely "Die-err-HOE-uh". 😂

I also recite the ABCs more often than I should. I know a lot of you do, too.

What are some ways that you thought of to help you remember how to spell things? Any language counts.

cross-posted from: https://lemmy.world/post/47330107

I just learned how to cross post 😅

Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.

Now I just need to move back out in to the country and get some chickens... Who doesn't love fresh bread and fresh eggs? 🍞 🐔 🥚 Toastie? Bacon and egg sanga? Poached egg over avo toast?

Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/

Accidentally overproofed because I got caught up making lasagna, but still turned out really well! Next time, I will axe the seeds on top (makes a mess when slicing and the poppy seeds go everywhere), and put them inside the bread instead. And more poppy seeds, and maybe a handful of oats.

Now I just need to move back out in to the country and get some chickens... Who doesn't love fresh bread and fresh eggs? 🍞 🐔 🥚 Toastie? Bacon and egg sanga? Poached egg over avo toast?

Edit: https://www.themediterraneandish.com/seeded-whole-wheat-bread/

Inspired by @[email protected]. Short on time, but had about an hour, so I made garlic knots.

The two ones in the forefront have been garlic buttered with parsley, will do the others as I eat them so I can keep them at room temperature until reheating. Had to force myself to stop eating them.

Plans for a seeded bread soon. It's 6C - 16C in Melbourne, so it's baking season!

I ran out of bread, and got the shits seeing the price of bread in the supermarket and Bakers Delight. So... I made a thing.

With egg and crispy chilli oil/chilli crisp. 😁 Mangled the egg - yolk fell out half way through.

I made hot cross buns tonight.

They have cinnamon and sultanas, nothing fancy. Messed up the lines a bit, but it's just flour and water so they don't add to the taste whatsoever.

As dough balls do, they sometimes proof in to weird shapes you don't expect. 🤷🏻‍♀️ An unevenly heating oven also does not help.

Happy Easter!

I guess the trend is to call it "chilli crisp" now, but I still call it crispy chilli oil.

I've not done hard drugs before, but if I could feel what a bad addiction is, this is it. I could spoon it straight from the jar.

Been sick the last few weeks. This isn't spicy enough to clear my nose, but it is still delicious despite my muted senses.

Can be made vegetarian using vegetable stock powder.

https://www.recipetineats.com/our-easy-chilli-crisp-recipe/

This is the first time ever making beef cheeks. I don't even remember if I've had it before, but it was amaaaaazing. Just falls apart and so melty. You'd think it was marbled with fat to make it that way, but I think it's all of the connective tissues (collagen?) in the cheeks that just melt when you cook it for hours.

At hour 7, I rolled the cheeks over in the juice, and the fork was like a hot knife to butter 🤤

I don't know how my butcher got such big cheeks (lol..) but they were over 450g raw.. So I slow cooked them on high for 9 hours. Worth it.

My plating was no bueno, but you can zoom in and see how luscious the meat is. My stick blender also carked it part way through, so I ended up with bits of unblended carrot, onion, and celery in the gravy. Mashed red potatoes and green beans on the side.

Going to bed happy tonight.

https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/

I'd like to learn what people in their field think of when they see something good or bad when they're not working.

I'm a health inspector, so when I am sitting at a table as a customer, I'll watch people while I'm eating (not purposely staring, but having a look around the place). I recently saw someone swipe their finger under their nose then go to the self serve station to touch about 8 different handles before walking away. Thankfully, I was already done eating.

When I have to walk through the kitchen to the toilets, I take mental notes without meaning to.

As a ex-first responder, unconsciously doing an assessment of someone I'm speaking to (or not) and internally noting how nice and juicy their veins are.

What are some things you come across in your daily life and what do they have you thinking about?

Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don't make these often, and they're worth it. I make extras and freeze them for quick (lazy) meals.

Happy belated Lunar New Year to those who celebrate!

What's your favourite dipping sauce?? When I don't have any sichuan chili oil left, I just use a bit of light soy sauce, and either sesame oil or sichuan chili oil. About 1:2 ratio.

Made roast beef last night, medium rare. Used bolar blade, marinated for 24 hours. Turned out really well, and photo shows that I don't know how to slice meat properly 😂 Also had potatoes and carrots roasting under the meat.

Sandwiches and wraps for the week, for sure!

Edit: It's been a real weird last few days. Slipped my mind to post recipe: https://www.recipetineats.com/marinated-roast-beef/

Eggplant and potato moussaka. Snuck in some zucchini to the top layer, and chopped mushrooms to the meat. First time making this and I think it turned out pretty well, just a bit watery. Will simmer the meat for longer next time.

Edit for ingredients from top to bottom: Bread crumbs

Bechemel sauce

Sliced potatoes and zucchini (in place of the missing required eggplant)

Meat mix (including onions, mushrooms, tomatoes, red wine)

Layer of sliced eggplant

It only hit 28C today, and it didn't even feel warm after the 40C+ days. I was so tired today after work that I even settled for what I thought was a soup (I do not have Italian heritage nor have I visited Italy, so I apologise ahead of time for any terms I use incorrectly).

Anyway, it was one pot, and that's exactly what I wanted.

Turned out amazing. I had to tweak the recipe because I didn't have a bunch of the ingredients, but I'd 100% make this again. Threw some pastrami in for protein and flavour.

Onions, potatoes, tomatoes, vegetable stock, pastrami, cannelini beans, kidney beans, pepper, and sugar to balance the acidity.

Eaten with Irish soda bread on the side. Saw life exit Irish partner when I dipped it in to olive oil and balsamic vinegar.

And then I tried the soup (?) with olive oil drizzled on top, and it was 🤌 The risoni thickened it up quite a bit, but I thoroughly enjoyed this meal. Felt pretty healthy, and I didn't feel sluggish afterwards. No butter, just olive oil. My GP would be pleased.

Sorry for the super close up. I had to keep cropping the photo until it was small enough to upload.