shadmere @ shadmere @lemmy.world

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2 yr. ago

I put in that light switch so you could turn turn the lights on and off, not so you could throw light switch raves!

I used a sharp white cheddar.

https://lemmy.world/comment/14306828

Thank you!

I needed something to do with the last 1.5 pounds of Christmas prime rib, and a meat, potato, and cheddar pie seemed like the exact right thing to do. Also gives me a good way to use up the rest of the horseradish sauce.

I sauteed two yellow onions and three gold potatoes, with salt, pepper, and red pepper flakes, in oil until the onions had their spirits broken.

While this was happening, I chopped up the rest of the meat and dusted it with flour. After the onions and potatoes were done, I removed them from the pan and seared the beef. I added the onions and potatoes back to the pan. I added a couple cups of beef stock along with some dried thyme, rosemary, and a few dashes of worchestershire sauce. I simmered this for about 2.5 hours, until the meat was tender. I tasted several times during this and added salt more than once; I think the potatoes were absorbing the salt as I went, possibly? Not sure. I also put quite a bit of black pepper in there, because black pepper is delicious.

I know this was a "waste" of prime rib, essentially using it as stew meat. But I've been eating off this thing for a week now. I've become one with the prime rib.

Also I probably should have waited before adding the potatoes, because they simmered an additional 2.5 hours with the meat. They did hold up pretty well, though. Definitely soft, but they didn't dissolve or anything, like I was afraid of.

After the meat was tender I chopped up about a handful of parsley and added that, along with a slurry of cornstarch (a couple tablespoons cornstarch with a couple tablespoons water or so). I let it come back to a simmer, then let things cool down.

I made a pie crust and blind baked it. I thawed a sheet of Pepperidge Farm puff pastry and rolled it out to fit my pie, as well, then put it back in the freezer for a few minutes while I assembled the rest.

I put the filling in and topped it with about 8 ounces of shredded sharp white cheddar. Took an eggwash around the edge of the pie, then laid the puff pastry sheet on top and pressed it down around the edge to try to seal it to the lower crust. Then I cut a few slits for steam (not sure if necessary), eggwashed the top, and baked at 400 for about 30 minutes.

It turned out amazing. The horseradish sauce is great, too: about a half cup of mayonnaise, half cup sour cream, a few tablespoons of prepared horseradish, some salt, black pepper, a half tablespoon or so of mustard, and a teaspoon or less of lemon juice.

I feel like I'm lucky now if they're even willing to SELL me the utility that used to come standard.

More than half the time, when the new, sleek product gets rid of functionality, the response to, "How do I do all the things I need to do?" is essentially, "You don't!"

And if you ask to keep using the previous product, the response is, "No."

Is that the one with the eye?

That was awesome.

You shall see a... cow... on the roof of a cotton house.

He's got a good one about Malevalon Creek too.

https://youtu.be/fa8mupypaSA?si=3-g-dpH-zb-WgnnP

Wow. Gonna have to get it.

Angel One isn't usually considered the best, no. The other two are, though.

Let Vivec go!

Apple trees are both mommies and daddies.

Big ears!

Are the "good guys" still kaiju? I mean, I know the good monsters are still kaiju. But is, like, Ultraman a kaiju?

I use semolina on the peel to keep the dough from sticking.

Not as far as I know. Just got it off Amazon.

https://a.co/d/2nY5u7J

Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.

Phantom time conspiracies are my favorite kind of dumbass conspiracies.

Amazing.

To load the gun. Pay attention!

Look I'm going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm.