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Thread: An actual PF cookbook?

  1. #1
    bibliophibian volcaniclastic's Avatar
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    An actual PF cookbook?

    Hey friends, been mulling this idea over for a while.

    I'm willing to put in the leg work, but what about an actual PF cookbook? I'm thinking like in the style of those little community cookbooks that you find at old lady flea markets. We could have a breakfast category, snacks, dinner, etc.

    I could find a cheap book making website, and cost would just be the cost to break even with shipping. The artsy folks in us could do some little illustrations or something. We could include anecdotes related to ourselves or our paths or whatever (like cinnamon apple pie with a little quote on the magical properties of cinnamon).

    Is anyone interested? We've all come up with such cool ideas over the years.

    Edit: or we could organize it by sabbat!
    Last edited by volcaniclastic; 28 Apr 2019 at 08:26.
    “The world is big and I want to have a good look at it before it gets dark.” – John Muir

    Mostly art.

  2. #2
    God in the baking Sean R. R.'s Avatar
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    Re: An actual PF cookbook?

    I'm down! May not look like it but I love cooking and experimenting with different ingredients and stuff

    Check out my blog! The Daily Satanist

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    The Gaze of the Abyss B. de Corbin's Avatar
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    Re: An actual PF cookbook?

    You want my secret recipies?

    OK.
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    Sr. Member faye_cat's Avatar
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    Re: An actual PF cookbook?

    I'm interested in this!
    “I am Cat and I walk alone and all ways are the same to me.” ~Rudyard Kipling, The Cat Who Walks By Himself

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    Supporter kalynraye's Avatar
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    Re: An actual PF cookbook?

    I'm totally down with this!!!! I'm not artsy by any means but I love writing recipes.
    "If you want to know what a man is like, take a good look at how he treats his inferiors, not his equals." -- Sirius Black

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  6. #6
    Supporter Hawkfeathers's Avatar
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    Re: An actual PF cookbook?

    Great idea!

    Can you hear me, Major Tom? I think I love you.

  7. #7
    sea witch thalassa's Avatar
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    Re: An actual PF cookbook?

    oooh...that sounds fun!
    “You have never answered but you did not need to. If I stand at the ocean I can hear you with your thousand voices. Sometimes you shout, hilarious laughter that taunts all questions. Other nights you are silent as death, a mirror in which the stars show themselves. Then I think you want to tell me something, but you never do. Of course I know I have written letters to no-one. But what if I find a trident tomorrow?" ~~Letters to Poseidon, Cees Nooteboom

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  8. #8
    bibliophibian volcaniclastic's Avatar
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    Re: An actual PF cookbook?

    Awesome! I'm so down with this idea. Start sharing your secret recipes, folks!
    “The world is big and I want to have a good look at it before it gets dark.” – John Muir

    Mostly art.

  9. #9
    God in the baking Sean R. R.'s Avatar
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    Re: An actual PF cookbook?

    Olive-enhanced Camembert-topped Burger

    Ingredients:

    -Ground meat
    -Camembert cheese
    -Salted Butter
    -Olives (green or black, though I personally prefer green)
    -Tomatoes
    -Crispy Fried Onions (you can fry them yourself)
    -Boring Salad (it has to be boring to balance out the utter amazingness of the rest of the ingredients)
    -Buns or not (no buns: Keto-friendly, unless you use Keto buns, then it's still keto, by definition)

    Tools needed:

    -Your hands (if you don't have any, there's always craigslist...)
    -A knife
    -Exactly, and precisely, a single spoon
    -One pan
    -Perspective

    Preparation:

    First, take those olives, and TEAR THEIR HEARTS OUT (take out the pits) and chop them into small bits. Take your ground meat (fatty beef is best) add salt (but not too much, you'll see why) and pepper to taste, then incorporate the chopped olives into the mixture and mix everything well. The meat-to-olive ratio is something you need to keep an eye for. Too much and it's not MEATY enough, too little and you might not have enough of that Mediterranean goodness that olives provide to your palate. Got your olive-enhanced meat? Good. Make it into patties. If you're like me, you'll have "friends" coming over so you make a ton of patties but since you don't actually have any friends you'll just end up eating it all by yourself and feeling extremely guilty about it. I may or may not be talking out of experience. The width of the patty should be somewhere around 1.5cm. Way less than that, and the patty will be cooked before the cheese has a chance to melt, way more, and heat transfer won't be as good, so your cheese won't melt properly.
    Now put your kitchen stove or whatever heated surface you use on its maximum f**king temperature. You heard me right. Raise hell in there. Put your pan on the stove and wait. But how much? Until you see it literally smoking. Then take it out of the heat source and quickly add the salted butter to it (this is why you shouldn't salt your meat too much). How much? It depends. Do you want to be a little pansy? Or do you want to be A REAL DUDE(ETTE)?! DROWN THAT MOFO IN BUTTER, HELL YEAH, FAT.
    (It's really up to you, I probably add more than I should)
    We take the pan out of the stove so as to not burn the butter while its melting, but you can skip this if you pre-melted the butter in a microwave or something.
    Once the butter is mostly melted, but it back into the heat source, still at hellish red hot heat. Wait for a few seconds for the butter's temp to increase a bit (unless you pre-melted it and added it directly without taking the pan out of the stove) and add your patty(ies). Holy mother of Burger King. The sizzling should make you feel as if you are in love with the scorching hot butter. Don't make love to it though, I won't be held accountable for third degree burns in parts of your anatomy I'd rather not talk about in a cooking recipe. While that's cooking (or before you start cooking. In hindsight, depending on the amount of patties you're doing, you might not have time to do the following step while the first side of the patties are cooking), cut some slices out of your Camembert cheese. Thick slices will do, as the creamy texture of Camembert makes it virtually impossible to cut in delicate, regular thin slices. Once you flip your patties, add the cheese slices on top of them, and with a spoon, scoop some of that glorious hot butter and pour it on top of the cheese. Instant food-porn, right before your eyes. A few scoops should suffice to get the melting started. At this point, if you have leftover chopped olives you might as well throw them on top of the melting cheese. Why the hell not. Nothing really matters anymore, except for the fact that you're going to treat your palate to some heavenly creation.
    If you have leftover cheese (and you should always have some cheese lying around), you can make a comfy bed on your plate (or bun) out of more cheese slices for your now almost finished cooking burgers. add some lettuce and tomato slices if you want to minimize the severe guilt the completion of this recipe might bring upon you.

    Using a spatula, and maybe a fork for stabilization, carefully lift the patties with its fabulous melted Camembert wig and place it on its cheesy-veggie bed. Sing it a lullaby. BUT WAIT NOT SO FAST. This lacks... SAUCE. But we already have that covered. You see, now the hot butter from the pan is INFUSED with the meaty goodness and the few bits of olives and cheese that might have fallen into the gastronomical gold. So pour that liquid quintessence on top of the whole thing, and revere it for its godly aroma and appearance. Finally top it off with crispy fried onions (and optionally, a bun).

    FEAST, MY CHILDREN, FOR LIFE IS SHORT BUT THE EXPERIENCES WITHIN ARE WELL WORTH IT.

    Nutritional Facts:

    Fat: A truckload.
    Carbs: Practically none!
    Protein: Enough to make you go from wimp to Thanos on a single gym session.
    Last edited by Sean R. R.; 29 Apr 2019 at 09:32.

  10. #10
    Supporter Hawkfeathers's Avatar
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    Re: An actual PF cookbook?

    Chocolate Amaretto Cheesecake

    In a bowl combine:
    1 ½ cups chocolate crumbs
    1 cup chopped almonds
    1/3 cup sugar
    6 TBSP softened butter

    Pat the mixture onto the bottom & sides of a buttered 9 ½” springform pan.

    Then cream together:
    1 ½ LBS. Softened cream cheese
    1 cup sugar

    Beat in:
    4 eggs, one at a time, beating well after each addition

    Add:
    1/3 cup less 1 TBSP heavy cream
    1 TBSP Baileys Irish Cream
    ¼ cup Amaretto Di Saronno
    1 TEASP vanilla extract

    Beat until light. Pour batter into shell and bake at 375 for 35 – 40 minutes. (Seems to take a bit longer in my oven. Keep an eye on it and toothpick-test the middle for almost-doneness.) Place pan on rack and let stand 5 minutes.

    Combine:
    2 cups sour cream
    1 TBSP sugar
    1 TEASP vanilla extract
    Spread on top of cake and bake 5 more minutes. Cool on rack completely and chill in fridge overnight. Remove sides of pan, transfer to stand, and (optional) press sliced, slightly toasted almonds around top edge.

    NOTES: I buy almond slivers which have no “skin” on them. All ingredients are full-fat variety and the best quality you can get, this is one time you want to splurge on the name brands!
    You can do this all in 1 bowl if you wipe it out well in between steps.

    It’s easier than it looks! And you can mix together any leftover Amaretto & Baileys and drink while it's in the oven. LOL

    Can you hear me, Major Tom? I think I love you.

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