Show more

Bread status: tasty!
I've put the rest of the starter in the fridge, hopefully I won't have to feed it for a few days until I want to make another loaf

Paul boosted

Looking for recipes that will encourage me out into the garden to pick the leeks, I have come across Sage and halloumi roasted broccoli with leeks ( which looks lovely and Cheddar, leek and amaranth flapjacks, which are intriguing:

(That’s the UK flapjack, not the American meaning.)

On with the again. I cheated and put extra yeast in this time

So tomorrow is which means ! Not something my family actually celebrated growing up but I'll be sure to put on some mulled ale and have a good time

Do you have any traditions for this time of year?

Paul boosted

Hello kitchen! I have been eating for about 20 years now, and I find myself sliding towards cooking every so often. I love vegetables and whole-grain bread. I live in Germany.

Cuisines I like, apart from the hodge-podge German-US collection of dishes I picked up over the years: Indian, Italian and recently I've developed a curiosity about Japanese kitchen.

I'm thawing some starter I froze before Christmas, going to give Bread a go again

Paul boosted

Let's talk about an often ignored but powerful kitchen tool — the pressure cooker.

It's a pot that builds up pressure. That's it. But pressure changes the boiling point of water, up to 120 C in most cookers. This means that dried beans which may take a day to soak and four hours to boil can instead be ready in 30 minutes.

Last year people were enamored with the Instant Pot®. Know what an instant pot is? A pressure cooker with a built in timer. A stovetop cooker is much cheaper.

Paul boosted

I've been cooking since I was literally tall enough to reach the counters. I love all kinds of cooking, and I love sharing it with friends.
For the past few years, I've been especially interested in historic cooking, mostly in the periods of the 15th through the 19th century.
I intermittently post articles on historic cooking to
As I write this, I've got a leg of lamb in the smoker, and a loaf of bread baking.

@shatteredgears welcome, thanks for joining! I'm looking forward to reading about historic cooking

Paul boosted

Call for participation!

If you're into #python (#django) or #javascript (#vuejs) development and looking for a project that is driving social change and is owned and run by nice people who care about ethical technology and participatory governance then check out

See the #35C3 talk:

Break things: +

Over and Out.

Paul boosted

Cumin-crusted Chilean sea bass for dinner tonight! Lots of omega-3s in this "sea bass" which is actually a toothfish.

Paul boosted

Pancakes! They're easy to make, but hard to perfect. My recipe:

2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
2 eggs (or 2 tbsp. garam flour)
2.5 c. milk (or oat/soy/almond milk)
2 tbsp oil

Mix dry ingredients, mix wet ingredients, pour wet into dry. Whisk until uniform, but still lumpy. (As little as possible!) Cook on a dry non-stick pan. No oil.

Salmon omelette for brunch this morning, perfect for a lazy it's-still-Christmas Sunday morning.

I keep meaning to take pictures of my meals but keep forgetting because I'm too interested in the eating thereof

Admin questions 

Show more
Kith Kitchen

All about food, friends, cooking and community.