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[unicornduke]

I spent a lot of time relaxing on the balcony today and it was so lovely. Beautiful weather although I had to get a blanket after a bit because my legs were cold. The balcony faces mostly north and gets about 15 minutes of direct sunlight at about 8am. I moved into my bedroom about a half hour ago because someone in the apartment complex was having a very loud party and it echoed right into the living room. Haven't left the apartment except to walk Mara.

I did do some baking today, I baked the cookies I prepped yesterday and wow were they tasty. I don't know if I would call them the best ever cookies but they were a ton of fun to make and absolutely enormous and chocolatey.


(don't mind the weird angle, I was trying to see if I could take a video of me cracking open the cookie by holding the phone under my chin. It didn't work lol)

Then around noon I made the ice cream base, which is normally a double vanilla with both pods and extract but I don't generally buy vanilla pods except for this recipe and I wanted to try something different. I put 1/2 teaspoon of ground cardamom in it (I'm trying to use it up as it's rapidly losing it's strength) and it turned out very light and aromatic and lovely. A good experiment.



I forgot to take meat out of the freezer so I just ate spiced rice with vegetables again tonight. I think if I want to actually be interested in cooking things regularly I need to turn it into baking. So I think I'm going to get a savory baking cookbook and pull some out of the cookbooks I've got. Unfortunately it seems like a lot of savory things tend to be yeast breads, which I can't really do well gluten free. I miss making bread.

Comments

[unicornduke]

I'm actually unconcerned about the pie crust, I made a super hard pair over the weekend that shrunk a little and have maintained their shape very well. So that's no problem! And pizza crust is pretty easy too and it can wrap things. I just need to figure out the things that go in them.

[graydon]

If you've got the pie crust, well.

1. Publish!

2. Anything, only a little less and a little drier than you expect it ought to be.

You know when you'd put the lid on a big pot of something and wander off for awhile? That's about when it goes in the pastry. So for venison, braise until nearly tender, out with a slotted spoon, into the pastry, add the mushrooms or the vegetables raw, close up the pastry, bake. (this presumes actual vegetables; roots and tubers need some extra cooking first or to be grated. Beef and grated potato can be pretty good like this.) I'd be wanting to make sure there was enough fat in there, too; not usually a problem with beef or pork but I can see it being an issue with venison, there's a certain minimum fat content to get any flavours to blend.

[unicornduke]

I used this recipe https://www.whattheforkfoodblog.com/2015/08/17/gluten-free-pie-crust-recipe/ but just subbed sorghum flour for brown rice flour. It did turn out harder than wanted but I also made it kinda thick around the edges.

I'll be honest, I need to find recipes that are made for this kind of thing. I'm not at adjusting-and-cooking-by-feel yet haha.

Yeah, I usually cook the ground venison in bacon fat even if I don't grind bacon in. I'm going to start with the recipes in the venison cookbook because those recipes are specific enough on cook time and how/why things work that it is the perfect level for me to work from.

[graydon]

Thank you for the pie crust recipe!

Totally get the "need recipes"! Was more hoping to make one useful generalization (it goes in on the dry side) and one forward-looking statement (this works with nigh-anything).

I hope it goes well!