i also decided to try toasted panko breadcrumbs with our carbonara recipe, and i quite liked the texture contrast here too.

despite what the photos imply, the breadcrumbs don’t go in the wok with the pancetta. they go on the plate as garnish.

(with shark + luca)

ruby saw our macaroni cheese recipe and suggested we add toasted panko breadcrumbs, smoked paprika, and fried carrot and spinach leaves in the pot towards the end. we tried the first two this time, and i think it went pretty well!

(with shark + luca)

this lemon chicken recipe has a pretty big advantage over our usual recipe (previously, previously): the rice is done in the oven with the chicken, steeped in juices and fond and stock and spare marinade. it’s wonderful.

just be careful to sauté the onions slowly, or you’ll have to fish out a couple dozen blackened pieces like i did.

@delan: sous vide? that's where you like boil a bag right

@bark: like, you're not wrong. but it's the kinda thing someone who's only /seen/ sous vide would say. you've never done sous vide. you've only seen someone do it. you've seen someone put some Meat in a Bag and then dunk it in some water. it's like you're not allowed within 400 feet of a sous vide. like you've only perved on sous vide through a window. you know how they say "10000 ft perspective"? this is. this is so much further than ten thousand feet. i think an alien who saw sous vide all the way from their planet in space would be able to tell me more

(with @ariashark + @problemsclown)

(with @ariashark + @problemsclown)

(with @problemsclown)

from my fav food sciency cooking guy

• prepeeled garlic goes moldy
• grated garilc is the most intense, try making some garlic oil to dip your bread into
• most of the nuance in your experience of foods is through odor, not taste
• when used raw, jarred garlic is bland and dried garlic has a different flavour to fresh
• and a whole bunch more

https://www.youtube.com/watch?v=WgES_Oj6-tQ

(with @bark)

(with @ariashark)

here’s a recipe for loaded macaroni cheese with corn, bacon, and onion. @ariashark and i have been enjoying this for over four years.

why “cheat’s béchamel”? well instead of making our sauce by adding cheddar cheese to béchamel sauce, which is in turn made by adding milk to roux (butter and wheat flour in a 1:1 paste), we make our sauce by adding cheddar cheese to milk thickened with corn flour.

• 1x brown onion
• 1x 400g can of corn kernels
• 300g bacon, shortcut
• 500g pasta, short (curls, elbows, macaroni, shells, …)
• 200g cheese, cheddar or tasty
• 300mL milk
• 3tbsp oil, ideally neutral (canola) or close to neutral (peanut)
• 1tbsp corn flour
• 0.5tsp cayenne pepper

now for the steps.

1. start a pot of water for pasta, and also start a saucepan of milk gently heating on the smallest burner at medium, leaving 50mL or so in a mixing bowl or measuring jug.

2. cut the onion into fingernail-sized pieces.

3. cut the cheese into small cubes.

4. cut the bacon into thumbnail-sized pieces. use shortcut bacon, save the nice streaky stuff for times where you wanna cook in rendered fat like brekky.

5. start frying the bacon and onion (but not the cheese) in a neutral oil like canola oil, or a close-to-neutral oil like peanut oil. use a small pan if your stove is cramped like mine, but avoid using a pot because those don’t tend to hold heat well enough for frying.

6. salt the water thoroughly, but not literally as salty as the sea. now add a short pasta, like curls, elbows, macaroni, or shells. @ariashark is a big Curls Enjoyer :3

you will make the sauce in three phases: preheating phase, thickening phase, and melting phase. avoid boiling the sauce at any point other than the end of the thickening phase or the end of the melting phase. if your sauce is boiling at other times, your burner is too big or turned up too high.

7. when the milk starts giving off a decent amount of wisps of steam, whisk the corn flour into the milk you set aside, then add that milk to your sauce. this ends the preheating phase and begins the thickening phase. you must now stir the sauce with a spoon thoroughly, scraping the entire bottom of the saucepan, without stopping until the end of the thickening phase.

8. after a few minutes, the sauce will start thickening over the course of 1–2min, from the thickness of milk to the thickness of a light custard. eventually the thickening will slow down or even stop, and once that happens the thickening phase has ended.

troubleshooting: if the milk never seems to thicken, increase your burner, but avoid increasing your burner more than necessary to make the waiting time finite.

9. add the cheese and some cayenne pepper to taste (suggest 0.25–0.5tsp), and now the melting phase begins. stir frequently, but not necessarily continuously.

10. remember to stir the bacon and onions frequently, and stop them when adequately browned. stop the sauce when all of the lumps of cheese have fully melted away. stop and drain the pasta to taste (al dente).

11. drain your corn kernels, then add them to the pasta.

12. add the bacon, onion, and sauce to the pasta.

13. mix thoroughly and serve in a bowl. suggest spoon when freshly cooked, but fork when eating leftovers out the fridge.

(images uploaded with my cohost bulk image uploader)

(with @ariashark)

(with @ariashark)

(with @ariashark)