Have any questions when it comes to cooking? I'm here to answer them 🍳

@laura_pompeu For sure! The first loaf I ever learned was a simple whole wheat loaf, heres a good recipe for it https://www.thekitchn.com/how-to... after that maybe move on to something more challenging like brioche, you'll then learn a lot about shaping and proofing dough correctly. Eventually you will get to sour-dough and you will become a true bread master! Have fun!

@laura_pompeu let me know how it turns out!

@abadesi Herb crusted baked white fish, any will do, I use hake. Saute some greens such as kale, spinach, maybe some brocolli in chilli oil for the side! Very tasty stuff, flavours will be pretty neutral but depending on the quality of the oil and herbs used you will get some exciting notes.

@abadesi You can also roast off some tomatoes, peppers and squash, drizzle them with the rendered juices from the fish and you have a nice little punch salad

@aaronoleary ooh yummy! thanks

@ejsnowdon Haha! Love this one. Well I know you love fish, so miso soy honey salmon is a must do, with caramelised pineapple slices and boiled rice Planning on doing a pasta night with a home made basil pesto and a home made roasted cherry tomato and walnut pesto. Because it will be cold, also planning on a roast chicken, noodle soup and a spiced chickpea soup. Open to any suggestions though 🤗

@ejsnowdon @aaronoleary love a hot soup on a chill day! I learned how to bake bread recently so I could make some focaccia to go with it. 🥳

@ejsnowdon @abadesi oh yes I adore focaccia! The thing I miss most about the food industry is the time I spent as a bread baker (maybe not so much the 4am starts)

@ejsnowdon @aaronoleary oof that's too early for me. I try to not eat too much bread but oh my its so tasty.

@lindsay_fuce loving chicken vindaloo lately! Love Indian cuisine so much, the complexity in flavours is such a treat when used to primarily European flavours!

@lindsay_fuce I love Indian food but am too much of a wimp to try cooking it at home. I'd love to try making black daal one day and maybe a rich spicy curry.

@abadesi Yum, I love those dishes! I was pretty intimidated by the food at first, but I started with basic curry recipes and went from there!

@jwby Oh no, the blackened is flavour my friend! What you should do is: 1. Cook your proteins or whatever on the pan, medium high - high if protein to sear. 2. After cook, turn to low or no heat, add wine or another alcohol or a stock, 3. scrape the pan (this is now called de-glazing it will lift all the blackened foods bit) 4. Add a third of a cup more of the same liquid and reduce down until it thickens a bit 5. Profit from your amazing pan sauce you just made with honestly the most amazing flavour thanks to those bits of food and jucies

@jwby if you're adding a high alcohol content such as brandy, whiskey or rum, be careful it will flombe which is flames in the pan, it will go away after a few seconds, just dont look over the pan as you do it lol

@aaronoleary Awesome! So excited to try this. Thank you!

@lisadziuba Hello! 1. Yes completely, the age old one being fish is a super food, kale, quinoa, legumes, berries, also eggs by the way, why? Because of how nutritionally balanced they are and versatile. 2. Anything pasta! carabonara, cacio e pepe, alfred fettucine, pasta limone, spaghetti alla vangoule (Pasta is constantly one of the cheapest, quickest dinners ever) 3. I don't listen to podcasts, for youtube, typically anything around the culture of food peaks my interest, so First We Feast, Munchies, Street Food Ranger, Keeping it Canada. I also like Babish and Matty Mathesons new show.

@dqmonn1 Personally I hate them, little to 0 margin of error, chips way too easily and although they advertise "sharpness for ever" they lie. You need a diamond sharpener to sharpen them, you can buy automatic ones. If you aren't super skilled with knives / hobby cooking I recommend getting a stainless steel one at the start, the fibrox range by Victorinox is great, I still use that professionally the odd time Im in a kitchen. Then upgrade to a carbon steel knife, I have a carbon steel Gyuto as my main and I adore it. Browning meat is all about heat and the pan, don't use non stick, use stainless steel or cast iron on high and do not put the meat in the pan until the pan is ripping hot, you will know it is when you see the oil shimmering and moving around, then put it in and dont touch it for about a minutee, flip and reduce heat to mid high once you have a good sear :)

@ipgregor I'm old school when it comes to it, I have a handful of filled notebooks, I categorise each recipe depending on certain topics such as country, time and what does into them :)