Yellow potatoes. Grate them on a cheese grater, skins and all. Put them in a strainer and run them under water to remove extra starch. Dump them out on a paper towel and dry them best you can. Fry them in butter in your cast-iron pan. Keep the heat down-ish. Add more buter if needed. Make them 1 layer deep and don't over load the pan else they won't brown correctly. Add ksalt, pepper, garlic powder (fresh might burn), and smoked peprika. Once they brown, flip them. Add the same spices again, but this time you can add green onions if you like. Or/and peppers. If you add those at first they might burn. Cook until browned. Sorry, I didn't save pictures of this. Maybe if I remember to next time, when I make them again.

>>242 >hash browns I like to make patties. Cube a potato (I leave the skins on, peel them if you want) then blanch them in a deep fryer - meaning deep fry them only until they're barely turning a slight shade of yellow/blonde. If any are brown you have fucked up. Drain them, let them cool to room temperature, then fire them into a food processor (or grate them if you don't have one). Once they're a fine paste and in a bowl in a mushy mess, add your favorite spices then form them into patties. Freeze for one hour. Fry/deep fry these (or bake them if you're a pussy) and voila, crispy on the outside/fluffy on the inside perfect hash brown patties.

any ideas how i could make a beef bisque soup?

>>246 OK, I made them yesterday. I served them with scrambled eggs. If I was serving this to someone else, I'd have left off the cheese because it really doesn't fit. Since I had it to use up, I put it on top. The hash browns are as I've written in the post I'm replying to. The eggs are 3 lg eggs, 1 Portugese hot pepper from my garden, baby bella mushrooms, 1 garlic clove, baby bok choi, shallot, ksalt, black pepper, basil, and oregano. They're friend in avocado oil. I cook scrambled eggs longer than most peopel because wet eggs skive me out.

>>266 Like most hmm, don't think there's an english word for it, maybe stew would be? Anyway, for beef you'd cut it into small 1/2in. cube pieces, you stir fry on oil until brown n' tasty (but undercooked), then add the remaining ingredients like tomatoes, onions, clove or bayleaf, salt, cover in water just barely, bring to boil, then simmer until not terrible. >>360 >not eating a delicious jiggly salted egg cooked for 10 seconds on top of a really thick piece of sourdough toast Sorry about your brain problems anon

>>360 I have for ever had the worse time making hash browns. They always end up a soggy mess instead of nice and brown and crispy. What's the secret?

>>362 Not that anon but be very autismal about draining them and use a firmer potato. Also

>>362 Rinsing your potatoes after you've cut them, then letting them sit and drip-dry onto paper towel or whatever can really help. Rinsing and washing them after cutting helps remove a lot of the starches, which is what contributes to the finished product ending up as a mushy mess.

>>362 Yellow potatoes. Raise them well after you cut them. Get the starch off. Dry them well. Don't over load the pan (1 layer, 1.5 max). Resist the urge to flip them until they brown.

Anyone have any fun things to do with octopus? From what I've read, first you must boil it for a good hour to make it tender (I'm going to use my Instant Pot to speed up the process), but otherwise, anyone have any recommendations?

How do I make dough better? >2.5 cups flour >1.0 cups water >1 1/4 tsp salt >slowly add water until it us incorporated The recipe is fine. My problem is that as I work it, it just ends up really wet and sticky so I keep adding flour to my hands/bowl/surface so I dont end up with globs of it sticking to me. I used this for dumplings and after kneading it, I tried to form it, but it was tough and strandy to pull pieces off. After flattening it, the middle was wet and sticky so I needed more flour again and again. I couldn't stretch it out very well. It was also a damn mess trying to seal it with water so I didnt bother. It seemed to go much better about an hour into making the dumplings. I feel like the little balls had time to rest and this made a big difference. I will make the dough first next time which will give it about 30m rest time Any ideas?

>>768 >I used this for dumplings and after kneading it, I tried to form it, but it was tough and strandy to pull pieces off. Remember that right after kneading, dough is (generally) in no state to deal with further shaping (see picture for more information on what's happening in this stage). It needs to relax in order for it to be easier to deal with. Hence why it was tough and annoying. Instead, let it sit for fifteen to twenty minutes because messing with it. If it's still too tough, let it relax further, no harm done. >After flattening it, the middle was wet and sticky so I needed more flour again and again. >It seemed to go much better about an hour into making the dumplings. Pretty much because you allowed the flour to absorb more of the water, so it becomes easier to deal with. You're also using a dough with a higher amount of water than I normally use - the recipe I follow (https://www.justonecookbook.com/gyoza-wrappers/ for reference) uses less water. So you can also cut back on the water a bit next time if you feel like it's a bit overwhelming. This is probably obvious already, but worth mentioning since I've dealt with recipes where hydration was so high, I could never get a workable dough with it, unless I added an extra cup or two of flour.

>>772 Yeah dough came out much better this time. Took me 2.5h but whatever. Much flatter than before but a teaspoon is still prone to overfill. If I had a fucking rolling pin instead of a pencil crayon it might have been even better. Pleating them also still needs work but I'm getting there

>>778 I'm glad to see it went better this time around! >If I had a fucking rolling pin instead of a pencil crayon it might have been even better. That gave me a good laugh. I suggest rolling the pieces of dough into balls (starting at around 1:55, this video specifies what I mean: https://www.yewtu.be/watch?v=Gx2Sf3XqkhQ), leaving to rest for ten minutes, and then pressing down with your hands to try and encourage it to be rounder in the final shape (I'm assuming this might have been skipped based on the pictures, but maybe it's because of the use of a pencil). Then use the pencil (or wine bottle or can) to try and roll it out, turning 90 degrees with every roll. This encourages it to be rounder rather than oval. As well, try and roll with more pressure at the centre of the dough rather than the edges. Only thin out the edges once you're happy with the shape. Shape doesn't really matter for taste, but it's easier to pleat if the wrapper is even all around.

>>786 Don't worry, this time I got a can of iced tea. Rolling should go much better tomorrow night. I did actually try to coax the dough out into a square or oval shape, then rotate it frequently. I think having a rolling pin or something more proper to really flatten it will do wonders. After cooking, it's still like 1 mm thick, and I know I could get it way flatter. I've heard you can also just use a pasta machine to really flatten it and then stamp it with a cookie cutter, but it ends up with more waste... but it's just flour and water so I guess it's not a big deal.

>>790 I find if I use my wooden rolling pin, I never get as thin a wrapper compared to my ceramic rolling pin. Not that you can't do it (I'm thinking of those Japanese soba noodle masters), but I guess you need more patience. A pasta machine would definitely help get things rolled thinner, but I'm with you with that waste - I'll end up just rolling the scraps into a ball and making a round shape, but I'd rather just do that in the first place.

Thinking about dressing. Oil and water doesn't mix, but what effect does adding an emulsifier (egg yolk) actually do? I know it lets them mix together but is that what actually causes mayonnaise to congeal into a thick cream? I realized the raw egg yolk would be a health concern so I'm assuming mayonnaise uses acids to sterilize (?) and kill bacteria, much the same way vinegar and shit works in like pickling. Is that accurate to say?

>>819 >I know it lets them mix together but is that what actually causes mayonnaise to congeal into a thick cream? Short answer: Yes. Long answer: So as you said, the egg yolk is the emulsifier in this recipe, hence allowing the oil and water to mix together. Essentially, when you're mixing the two, you want the oil droplets suspended in the water, and the emulsifier allows for this to happen since naturally, the two would just separate. This has to do with the nature of the emulsifier, consisting of a hydrophobic (hates water) and hydrophilic (loves water) side. Fun fact: This is the same thing happening with detergents (like soap) and water which leads to bubbles. This emulsification is what leads to the mayonnaise congealing into a thick cream, assuming you use a high-powered device like a food processor or blender. If you whisked your mayonnaise, you'd end up with something that looks less white and creamy and more yellow and saucy. The reason is that the bubbles suspended are larger compared to when you blend the hell out of it. Blending leads to smaller oil droplets and thus, a more creamy mayonnaise. Of course, you need to do this slowly or the mayonnaise can break, but anyway, that's another issue. >I realized the raw egg yolk would be a health concern so I'm assuming mayonnaise uses acids to sterilize (?) and kill bacteria, much the same way vinegar and shit works in like pickling. Is that accurate to say? I actually wasn't sure myself, so I looked it up. According to the USDA (https://ask.usda.gov/s/article/Is-homemade-mayonnaise-safe), it isn't safe to consume mayonnaise because it consists of raw egg. However, looking elsewhere (https://www.epicurious.com/ingredients/the-truth-about-mayonnaise-and-food-safety-article), it seems the acidity is what prevents bacteria from flourishing in your mayonnaise, so sterilising in a way. However, the website I read seemed to suggest that commercially-sold mayonnaise is safe no matter what, but homemade must be kept cold. I guess if you're immune-suppressant and never taste your raw cake batter, homemade mayonnaise should be avoided. But somehow I doubt anyone really catches salmonella from mayonnaise.

Is wild boar blood safe to use for black pudding if you get the temp high enough?

>>850 Pretty sure the main issue with boar is that it can likely have trichinella. As long as the meat is cooked to at least 63 deg C/145 deg F and then left to rest for five minutes so the temperature has time to climb, it shouldn't be a problem. I would be one hundred percent sure by testing the sausage with a thermometre, though.

I want to make pork and apple/Cheshire Pork Pie filling. Any advice/modern recipes by people that know what they're doing?

>>850 I've had wild boar blood sausage before, so there's some technique that works. My hunting manual recommends freezing boar for two weeks before eating, so I'd definitely freeze the blood for two weeks too and then make sure it's heated properly as >>880 said. >>1228 I couldn't find a Cheshire pie filling, but a Fidget pie from county Shropshire out of a reliable pie book: >4/5 gammon steaks >1 large Bramley apple, peeled >2 medium onions, chopped >4 potatoes((for mash, peeled) >pinch of brown sugar >salt, pepper >150ml cider >100g of grated cheese >1 tsp dried sage or a few fresh chopped leaves >tbsp of oil >20g butter >10ml milk Chop potatoes and apples into chunks and boil in salt water Heat oil, brown pork, remove, turn down heat and add 10g butter and cook onion and apple until tender Put meat back in and add cider, sage, sugar, season well Summer until cider has reduced and apples mushed down, cool Drain and mash potatoes with the rest of the butter and milk, cool Add filling, scatter grated cheese on top Spread or pipe mash over top of the filling, ensuring it's covered Bake until pastry is cooked and mash is golden, cool.

>>880 >pedo swirl

Okay I got porkchops egg noodles, and butter. I know thats a meal somehow. The question is HOW

>>1242 You cook the meat, rest it for 20 minutes, then slice it into bits for a stir fry

>>1243 At the very least ill avoid trichonisis. Or whatever. Okay and serve over egg noodles. With a sauce of melted butter?