Excellent work today culinary 🧑🍳🧙♂️!
Ogórkawa actually means cucumber in Polish (not pickle).💡 And I have to say, that while I love the sourness of this cucumber soup, my favourite is actually the cold salitibarciai which I think I posted months ago now. Has anybody tried that one? Kefir, cucumber, potatoes, beets and a boiled egg 👌👌🧑🍳
Anyway, thanks for being here and participating today 😊🙏🙏
Until tomorrow. Sticky out.
Good luck culinary whizzes! 🧙♂️🥳
And if you know what the device is, do you know where the name for the technique came from (hint: it's NOT Mr. Peel 😆😆)?
Answer and recipe to come tonight. Until then, sticky out.
There is a Biblical story where Esau gives up his birthright for a bowl of soup. These days that is translated as potage. My soup is not nearly as good as Jacob’s but you know, maybe half that good.🧑🍳🤷
Anyway the term potage it seems comes from Old French. It refers to food cooked in a pot for so long it broke down and became soft.⌛ Now we use ovens and blenders, soooo much quicker 😊
Kudos to Rough_Back_1607 for the excellent response including both a stab at the dish and the French component 👌👌
Also, if you're interested I will take some days next week to show that cracker bowl and other similar things 🥳😊
Enjoy the evening everybody! And until tomorrow, sticky out.
Excellent answers
u/Rosemarried, u/dalpaengi18 and u/Bhamrentalhelp! And to my co-moderator u/SYadonMom apologies for the misleading glare 🙊
Of course nobody was going to respond edible cracker bowl for squash potage (UNLESS you were closely following last week’s posts), but that is the best part of these! We get to see a bit of each others’ inner workings, right?
Until tomorrow! Thanks for sticking around 😊😊🙏
To kick off this week's theme of edible bowls, I made the cornbread into a bowl for the chili from yesterday! 😊🧑🍳
Excellent eye /u/lizlemon921 and /u/Rosemarried👌🕵️. I also appreciate the beautiful prose about the mise and the very cool suggestions of honeyed butter AND Johnny cakes. One day we need to get this whole group together for some fantastic brainstorming.
Thanks for participating today, and I am looking forward to more of this this week! 🥳🥳😊
Until tomorrow, sticky out.
Good luck today culinary wizards! 🧙♂️🧑🍳
I am looking forward to your thoughts 🤔🤔🥳 The answer and recipe to come tonight 😊 Until then...sticky out.
Excellent early start and suggestion /u/Rough_Back_1607 and /u/lizlemon921 right on with the chili con carne!
The history of this dish is so much to distill.🤯 It seems very old, with variations being eaten in Tenochtitlan, Mexico city’s precursor, well before contact with the Spanish. At that time it was called the reverse - carne con chili as I guess it was more like meat spiced with a bit of chilis.👌 The meat was a thinly sliced precursor to jerky called tasajo.
Also, what about chile vs chili vs chilli?
So I do think they get used interchangeably BUT the best explanation I can find is that chile describes the peppers, I think from the nahuatl language. Chili and chilli both describe the dish and are American and British forms of the word. Which is weird because chili is short for chili con carne, which means peppers with meat, but the peppers are spelled chile. 🙃 Soooooo let's agree to not talk about this anymore.
Anyway! I'll show you the cornbread bowl soon 😊
Have a great evening everyone and thanks for being here!
Until tomorrow. Sticky out.
Hmmmmm. The actual idea may not be hard to guess if you follow this week's theme, but can you imagine...HOW?🧐
Looking forward to your thoughts! And to sharing my approach tonight 🥳🥳😊
Until then, sticky out.
It looks like a pretty plain mise, BUT if you remember the theme of the week maybe you can find which of last week’s posts you could see this in? 🕵️🧐
I’m looking forward to your thoughts and to sharing the answer/recipe tonight! 🥳🥳
Until tonight, sticky out.
This is another mise with few ingredients, BUT I know you are going to come up with some great ideas.👩🍳🧙♂️ We are still sticking with the theme from the past few days if that helps.🧐
Also, if you know what this is, WHAT process is it that gives it the unique flavour?
Alright everybody, I am looking forward to your thoughts 🥳🥳 Recipe to come tonight! Until then, sticky out.
Good luck today everyone! 👩🍳🧙♂️ I so look forward to your answers! 🥳🥳
Recipe to come tonight. Until then, sticky out.
Well great minds think alike! So u/Rough_Back_1607, u/Rosemarried, u/lizlemon921 and I have great minds 👌😊. But I do wonder if u/tacolord38 has the best mind of all coming in with frico. 🤯👌😊 Anyway, thanks for today everyone!
I'm looking forward to the next couple of days which I think will be even more interesting. 🧐🧐
Until tomorrow! Sticky out.
Can you guess what we’re making today? And there's a specific term for it that comes from old French…🇫🇷
Good luck culinary wizards 🧙♂️🧑🍳😊 I'm looking forward to your answers. Recipe/answer to come tonight 🧐. Until then, sticky out.
Good luck culinary whizzes!! 🧙♂️🧑🍳
IF you know what the dish is, what do you know about the different spellings? 🧐📖
Answer and recipe to come tonight 🥳🥳
Until then...sticky out.
So glad to see the turnout of bakers today, using flax seed egg replacement! That was a fantastic suggestion. Also, /u/lizlemon921 and u/Rough_Back_1607, thanks for being early risers and contributors willing to start your brains early with me 😊😊🙏
Have a great evening everyone! Until tomorrow, sticky out.
Today's greatest challenge was guessing the ingredients! I love the possibilities that you came up with. Excellent pivot u/what_the_duck_chuck, and very nice explanation of the process u/Rosemarried and to u/robotcoup and u/Rough_back_1607 for the tahini breads that make us all want to get baking!
The process I was looking for is fermentation. In sourdough starter, there are both yeast and bacteria. The lactic acid bacteria produce lactic acid which gives the unique sour flavour to the bread. In these sourdough-ish bowls, I don't let the bread proof/ferment for a long time as in true sourdough, but the starter that I've been keeping alive for months and months already packs a flavour punch! 💪💪🦠
Anyway, thanks for participating everyone, and I look forward more of it tomorrow 😊
I want to let you know that I am working on making a small website for the guess the mise game to make it a bit better - including the option to see the ingredients. I think that would have been nice today 🤦
Until tomorrow. Sticky out.
And that's a wrap for the week of edible bowls! Another quick post today not to cut into family time. Until tomorrow everyone! Sticky out 😊😊😊
So classic pudding requires heating, tempering, thickening and flavouring steps with cream, egg yolk, cornstarch and flavouring. Don’t get me wrong, it is a delicious result and a soothing process, BUT for something much quicker, this treat does the trick. 😊👌
Thanks for the inspiration last week u/lizlemon921 ! And to u/Bhamrentalhelp, u/robotcoup and /u/need_more_coffee_plz for your answers!
Also I do have to say swollen chias do not sound like a good thing, but it is one of my favourite sticky notes to write recently. 🤣😊😊
Anyway, I’m looking forward to more sweet days this week. Until tomorrow! Sticky out.
Just a quick check- in/recipe today as I'm spending the weekend with my mom, but didn't want to leave you hanging if you were curious 😊
Until tomorrow folks! Sticky out.
Happy Monday morning everybody, and good luck with today's GTM you 👩🍳🧙♂️!
I decided to have this week's ingredients be things other than flour, water and yeast 😆 So hopefully it is a more reasonable week. Thanks for the great suggestions last week (maybe including this one u/lizlemon921 🧐) 😊🙏🙏
Recipe to come tonight! Until then, sticky out.