I learned about the Tartine pumpkin tea cake recipe from chemtwitter, so I’m bringing it to the #ChemistsWhoCook feed
Christmas Eve Vinarterta #ChemistsWhoCook
Spätzle-time. Of 3 kg flour came 8.3 kg of Spätzle. Around half of that is in the picture. All prepped now for venison season. #chemistswhocook #cookstodon
A German classic. Schupfnudeln. I had to make to make those today to fight my cravings
Yesterday I made the last of my black raspberries into jam. Except I cooked it too long (I should have followed my gut, not the description in the recipe) and it’s overset. Instead of jam I have an amazing black raspberry taffy. Such a delicious mistake
#ChemistsWhoCook
Our wild black raspberry bushes are producing a delicious abundance of fruit, so it’s time to pull out all my raspberry recipes. So far I’ve made a black raspberry pavlova and this vibrant ice cream
#ChemistsWhoCook
There is a correct way to sauté #mushrooms and I didn’t know about it until I was over 40. #ChemistsWhoCook #recipe
1. Wash and cut mushrooms.
2. Put about 1/4 kg (8 oz) in a covered pan on med-low with about a tablespoon of fat (e.g. butter or olive oil).
3. Let simmer until they are swimming in their aqueous juices.
4. Occasionally remove cover to stir and let off some steam.
5. Continue until the water is gone and the mushrooms are dark and shiny.
Don’t sauce or season them. That’s it.
Drafted by beloved spouse to cook for guests tonight. Humming as I prep:
1) Cava sangría to be served w/ date/almond/mascarpone appetizers
2) Frittata w/ roasted potato/shallot/peppers/asparagus served w/ tomato slice on a fresh romaine leaf
3) Baked salmon w/ roast zucchini (breadcrumb parmesan)
4) Fresh fruit
Here is the belated picture of the complete meal: Pork loin roast in a red wine sauce seasoned with ginger, coriander seeds, cloves, curry powder and cinnamon; 100 #garlic curry; carrots with cardamom; semolina polenta. #chemistswhocook
In case anybody was wondering what 229 cloves of garlic look like. Here you go. #chemistswhocook
Are there any #chemistry boffins or #science ingenues who can explain why isopropyl alcohol-based handwash, foam-dispenser soap, and hand-drying paper towels, start a fizzing reaction when the soap and sanitizer are mixed, and when dried, without any water involved, leaves a Play-Doh scent on the hands? Thanks!