a4ng3l

Just ask for the customer’s first born at this stage…

no blanching needed in your recipe then?

Yeah not sure about pureed pork xD I tried to pureed a few veggies but meat puree sounds... wrong... as long as I have teeths I guess.

I'm new to asparagus - I wish I tried them way earlier that's absolutely delicious. Especially the green ones.

Beside the « personal tasks » or generally any personal data that might be processed locally by performing those - which are likely allowed to a certain extent by internal policies in large companies - the behaviour determination by keystroke / microphone / camera analysis is a privacy concern whatever data is involved.

It’s a level of surveillance that goes way to far. This is indeed a step too far.

With some luck under that jurisdiction’s law that serves as a recognition of guilt / fault and opens way for further litigation against former owners?

Burger is a sandwich, all sandwiches are not burgers?

Paprika recipe manager 3? the one at ~6€? Currently I have my recipes as a one note notebook - does the job but there's absolutely nothing fancy with it. I'll have a look at this one, provided it's cross IOS and PC it might be something I didn't knew I wanted thanks :)

Thanks :)

I've had... unfortunate try & errors... with sourdough and since then I stayed away from anything baking. You're right though, this was not hard in the end. Fuck the sourdough started though.

Holy molly 200c for so long? Is this for larger size bread maybe? Otherwise it reads close enough for my non-expert eyes ,-) I read that some are using neutral oil instead of butter as well but butter is like a religion to me so....

It's actually super easy but so damn long xD

I'm keeping a notebook with my recipes so the kids don't have to start from scratch when their eventually take off so here it is - translated as good as I can though.

First there's a rub for the pork cheeks:

• 2 s smoked paprika
• 1 s ground cumin
• 1 s ground coriander seeds
• 1 s powdered garlic
• 1 s powdered oignon
• 1 s salt
• 1 s black pepper
• 1 s Espelette pepper (from France & kid safe, go wild with some hot pepper if you want)
• 1/2 s sugar

And I used 1.5k of pork cheeks

Coat with the rub & let it between 1 hour and a whole night in the fride

Searing in a hot pan and then put all the cheeks in an oven-safe casserole dish

Add apple juice up to 3/4 of the meat height and some apple vinegar. I also add some garlic cloves (2, 3) and 1 minced shallot. Let it cook for 4 hours at 140° - possibly removing the cover and increasing to 150 the last 30 mins depending on how it looks

Then shred it like crazy and add salt / pepper / some more apple vinegard. I personally also mix the juice for a perfect consistency and denpending how liquid it is I might reduce it a bit as well.

And that's it for the meat :)

The buns were suprisingly easy as well - shout out to Marie from work for the recipe.

• 500gr bread flour
• 8gr salt
• 25gr sugar
• 1 egg
• 200 ml of tepid milk
• 60 ml water
• 60gr of soft butter
• 1 little bag of dry yeast

I mixed the yeast in the water and let it one the side. Put every ingredient but the salt in our mixed and started it. Added the water and after a few sec I added the salt and let the whole thing mix for about 8 mins.

I put the mix in a large bowl and let it rest for 1h30

After that I portionned it by ~120gr balls which I let rest for an additonal 30 mins on a rack

I put some egg yolk with a bit of water on top with some sesame seeds And then it's 15mins in the oven at 180°c

The coleslaw it just an equal mix of red / green cabage & shredded carrots with a sauce: 4 parts mayo, 1 part grain mustard, 1 part honey, apple cider vinegar, salt & pepper.

Damn that was so good.

I did the mayo with liquid smoke as well :) That's delicious. 4 drops only though that stuff is so powerfull xD