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I couldn't find a recent topic like this and thought it could be fun. Apologies if i missed it!

This has been a kind of miserable fall evening with sleet and snow and slush. So I've been making a pot of chicken stew and just started baking up some biscuits. This is autumn comfort food to me, and the plus side is, plenty of leftovers. The chicken soup is pretty basic. I made the stock earlier this week, and now it's just simmering with some fun extra vegetable and noodles in there.

How about you?

is it a Canadian thing to call it chicken stew? cause it sounds like you described chicken noodle soup....sounds good though

 Girthquake wrote:
is it a Canadian thing to call it chicken stew? cause it sounds like you described chicken noodle soup....sounds good though

I don't know, i'm not actually canadian! I just started using opera as a browser and i guess it was a built in vpn now? And it has decided to make me from canada.

At any rate i've never been the best with terms, the stew/soup has some thickener in it to make it more stew like but it might be soup instead. But it is indeed tasty.

I'm trying to work my way through a Turkish cookbook that was a gift from my girlfriend's sorta-relative (her dad's wife's cousin, I think). My girlfriend, who is Turkish, is not a forgiving judge, but it's good fun and I keep coming across ingredients I've not been familiar with. I spend a lot of time in Iraqi Kurdistan and it's striking how different traditional foods from Iraqi Kurdistan and Turkish Kurdistan, right over the border, can be.

I made two birthday cakes for a friend.
First one was a triple layer brownie cake.


Second was a raw cookie dough cake.(not actual raw cookie dough just a recipe that tastes like it)

Cakes! cakes are always wonderful.

I've got grand plans to make some bread today. Bread for cold wintery days.

Braised lamb chops and vegetables in red wine with roast potatoes.

Don't really follow a recipe, just peruse the spice rack and go from there.

I don't do as much baking as I'd like, but I've found myself capable of doing a fairly good Pineapple Upside-Down Cake, and the last loaf of banana bread I made was absolutely sublime. The issue with banana bread is waiting for the fething bananas to go suitably 'off'; the last loaf I made using bananas that were perhaps a day away from being too far gone due to procrastination, but it was much better than previous attempts.

Bananas are only 'too far gone' for baking once they start growing fur. Until then they're developing more flavor by the minute.

Just finished cooking dinner, chicken chausser. Not terribly difficult, just time consuming.

 Vulcan wrote:
Bananas are only 'too far gone' for baking once they start growing fur. Until then they're developing more flavor by the minute.

They were indeed near that stage.

I can procrastinate and forget to do things for a loooong time.

I don't do much baking, but sometimes when I'm in the mood I will make my own pizza crust from scratch. Generally though it feels like too much work for 1 little pizza. But every xmas, I make these cookies for the gang at work and everyone loves me for it

https://www.allrecipes.com/recipe/15004/award-winning-soft-chocolate-chip-cookies/

I usually change up the chocolate chips, I like doing half milk chocolate and half caramel chips or Heath/toffee bits... but you can put anything in em.. nuts, M&Ms, whatever.

The last bit of baking I did was for the military, and I can't remember frankly what it was.

The last thing I cooked was some scrambled eggs with garlic, salt, white pepper, and a splash of milk for form.

I prefer to make my scrambled eggs with garlic, too, but I get funny looks from anyone I mention it to.

More for me, I guess.

IMO an egg scrambled is an egg wasted, but I did a really nice Bacon and Egg pie a couple of weeks ago.

The recipe is here, if you can read BBC in your location...

https://www.bbc.com/food/recipes/egg_and_bacon_pie_09677

Having started I found I didn't have the right size of pie tin and had to improvise an open face tart or flan, which worked fine.

Can be eaten hot or cold.

I like to vary eggs, honestly. When I'm on active duty orders with access to a chow hall, I will make sure not to repeat my style of eggs unless unavoidable.

Last thing I baked was a cheese and onion quiche about a week ago, I've used that particular recipe before and it always comes out well, unfortunately I only had self raising rather than plain flour so the base came out much thicker than I'd have liked. Most recently I cooked up a Spanish chicken stew, I got the recipe originally from a Tesco magazine so I'm not sure how authentically Spanish it is (Or even which region if any it was derived from) but it always comes out good.

Oven is preheating for some scones right now.

My wife and I own a Bakery....we are always baking something.....