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We also need to know if he ate it with a fork or spoon
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Parmigino Reggiano at the endWas there any cheese included? Also why do those eggs look so nice ?
With an edible garnish
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I’m somewhat cultured
A fork
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Used heavy cream instead
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That **** looks fireParmigino Reggiano at the end
With an edible garnish
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There would be no logic behind using a spoon in THAT instance. Zero.
Come on yall. Do better.
Come on yall. Do better.
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Every weekend for the past like 5 weeksThat **** looks fire
Me and my kids have cooked something together
They wanted to learn how to cook different stuff.
my daughter went to visit her mom
So it’s just my youngest daughter
And my son(14 in 2 weeks)
He was juiced as hell
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Cookin with the kids is dope. Plan on doing the same when I have some
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Gonna start fine tuning, developing, and testing recipes for future purposes. I had yams lyin around so I just decided to make candied yams. I hate most candied yams because they're TOO sweet and drowned in syrup. I get they're supposed to be that way but damn. So I tried to make my version with less syrup and less sweetness
Used 4 tablespoons butter, 1 tablespoon white sugar and 1 tablespoon of brown sugar. 1/4 teaspoon each of nutmeg, cinnamon, and ground clove. Would've used ground ginger and vanilla but I didn't have any on me. Melted the butter and sugar, added the spices and tossed it with the yams. Baked for about 50 minutes. Checked on them after 30 minutes.
Final Result. Ended up with too much syrup so next time I'm gonna cut the butter down by two tablespoons. Also, the sugar wasn't nearly enough. It was as if I didn't add any sugar, so next time, I'll add a tablespoon more of white and brown sugar. The seasonings were fine but I'm gonna add vanilla and ground ginger. The ground clove left a bitter aftertaste so next time I'll use half. Otherwise, I'm on track to developing a candied yam recipe to how I like it. 7/10
Used 4 tablespoons butter, 1 tablespoon white sugar and 1 tablespoon of brown sugar. 1/4 teaspoon each of nutmeg, cinnamon, and ground clove. Would've used ground ginger and vanilla but I didn't have any on me. Melted the butter and sugar, added the spices and tossed it with the yams. Baked for about 50 minutes. Checked on them after 30 minutes.
Final Result. Ended up with too much syrup so next time I'm gonna cut the butter down by two tablespoons. Also, the sugar wasn't nearly enough. It was as if I didn't add any sugar, so next time, I'll add a tablespoon more of white and brown sugar. The seasonings were fine but I'm gonna add vanilla and ground ginger. The ground clove left a bitter aftertaste so next time I'll use half. Otherwise, I'm on track to developing a candied yam recipe to how I like it. 7/10
air spider 777
Supporter
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- 5,066
nawghtyhare
That looks en fuego bruh!
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Where’s
suavamente
? What are you cooking during these ugly times?
Dude periodically comes in here with his iron chef skills then disappears for months.
suavamente
? What are you cooking during these ugly times? Dude periodically comes in here with his iron chef skills then disappears for months.
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Egg o'clock.
![IMG_20200412_151408_445[1].jpg](https://statich.niketalk.com/attachments/img_20200412_151408_445-1-jpg.2551553/ "IMG_20200412_151408_445[1].jpg")
I got a hold of mushrooms and spinach, so I just want to prepare you for potential future variations.
I got a hold of mushrooms and spinach, so I just want to prepare you for potential future variations.
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spinach strudel
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Do you mix your seasonings together before adding them to the yams?Gonna start fine tuning, developing, and testing recipes for future purposes. I had yams lyin around so I just decided to make candied yams. I hate most candied yams because they're TOO sweet and drowned in syrup. I get they're supposed to be that way but damn. So I tried to make my version with less syrup and less sweetness
Used 4 tablespoons butter, 1 tablespoon white sugar and 1 tablespoon of brown sugar. 1/4 teaspoon each of nutmeg, cinnamon, and ground clove. Would've used ground ginger and vanilla but I didn't have any on me. Melted the butter and sugar, added the spices and tossed it with the yams. Baked for about 50 minutes. Checked on them after 30 minutes.
Final Result. Ended up with too much syrup so next time I'm gonna cut the butter down by two tablespoons. Also, the sugar wasn't nearly enough. It was as if I didn't add any sugar, so next time, I'll add a tablespoon more of white and brown sugar. The seasonings were fine but I'm gonna add vanilla and ground ginger. The ground clove left a bitter aftertaste so next time I'll use half. Otherwise, I'm on track to developing a candied yam recipe to how I like it. 7/10
Vs.
Putting them in one by one?
I would suggest mixing the seasonings together so that you decrease the chances of bad distribution.
^ I got this from a weekly, side of the road Flea Market in West Virginia for $1. It is honestly my most use kitchen "appliance." Whenever I am seasoning anything using multiple seasonings, I throw them in here and mix/mash. Or you could just do it in a small bowl.
But I think that might help with the cloves being too bitter. (But you already said you would use half).
Lastly, I would suggest letting the broiler get to the yams for a few mins to help with the carmelization process.
But Keep us updated man.
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calibeebee
Supporter
- 19,695
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What you guys got planned for Easter dinner?
solewoman
Staff member
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Gonna start fine tuning, developing, and testing recipes for future purposes. I had yams lyin around so I just decided to make candied yams. I hate most candied yams because they're TOO sweet and drowned in syrup. I get they're supposed to be that way but damn. So I tried to make my version with less syrup and less sweetness
Used 4 tablespoons butter, 1 tablespoon white sugar and 1 tablespoon of brown sugar. 1/4 teaspoon each of nutmeg, cinnamon, and ground clove. Would've used ground ginger and vanilla but I didn't have any on me. Melted the butter and sugar, added the spices and tossed it with the yams. Baked for about 50 minutes. Checked on them after 30 minutes.
Final Result. Ended up with too much syrup so next time I'm gonna cut the butter down by two tablespoons. Also, the sugar wasn't nearly enough. It was as if I didn't add any sugar, so next time, I'll add a tablespoon more of white and brown sugar. The seasonings were fine but I'm gonna add vanilla and ground ginger. The ground clove left a bitter aftertaste so next time I'll use half. Otherwise, I'm on track to developing a candied yam recipe to how I like it. 7/10
glad you didn’t add marshmallows. I hate that. I never get the syrup affect. I use bourbon, lemon juice, cinnamon, vanilla, brown sugar, honey and nutmeg
I wanted to smoke some Cornish hens but they were all sold out
Smoking stuffed chicken breasts
Cheddar cornbread
Spinach pear and strawberry Gorgonzola salad
Cheesy green beans
about to throw these on
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Egg o'clock.
I got a hold of mushrooms and spinach, so I just want to prepare you for potential future variations.
How's your cholesterol? A while back I used to eat egg sandwiches everyday and my cholesterol was through the roof.
A few NTers suggested just eating egg whites but I decided to just slow the egg consumption all the way down and it helped a lot.
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eggs are good for you unless high cholesterol runs in your family. saturated and trans fats have a bigger effect on blood cholesterol
they're a very high quality protein and contrary to popular belief it's found in the yolk too (3.6 g in the white, 2.7 g in the yolk of a large egg). also a lot of vitamins, minerals, and inflammation fighting proteins, and immunoglobulins in the yolks
but people tend to eat them as part of a meal that's not healthy and not as a stand alone protein
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stuffed shells and crab dip
ham and shrimp
brussels sprouts
French bread and cheese
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roast ribeye
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Minus whale do pork belly, got kimchee and bean sprout banchan too
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House of Pies spread
Key lime, Italian cream cake, blueberry, pecan fudge, and pecan
Key lime, Italian cream cake, blueberry, pecan fudge, and pecan
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