For those of you that have been to RTX and had a chance to try the food scene in Austin, did you leave the city thinking "I need to learn how to cook that!"

The slop-mode project of the day - River Cottage Fudge Brownie! Around 15 mins prep, 30 mins in the oven - It has a really rich choccy taste and is really nice with a scoop of vanilla icecream!

Inspired by today's C&C, here's the pumpkin & chocolate chip cookie recipe my mother has used since I was a little kid. The come out soft, fluffy and a little squishy, like a muffin top. Cream together: 1c Granulated Sugar 1c Canned Pumpkin 1/2c Vegetable Oil 1 Egg Sift and add to the above: 2c Flour 1/2tsp salt 1tsp Cinnamon 2tsp Baking Powder Dissolve/Add to the above: 1tsp Baking Soda 1tsp Milk 1tsp Vinilla 1c Chocolate Chips Preheat oven to 375*F. Bake approximately 10-12 minutes

Waffles or Pancakes?

We forgot we had bananas in the house so panic muffin and bread time was had

Mentioned in chat a while back that Sorbet is the best hot hot weather treat, and people were blown away by how few things go into it. It's just blended/food processored frozen fruit, and Simple Syrup. This is the video I found that out from. In it the person makes makes their own Simple Syrup which is sugar and water. But you can buy Simple Syrup if you prefer not to make your own, it will likely be in the alcohol section because it is commonly used to make mixed drinks. No, it does not contain any alcohol. Hope this helps some of you with the heat you may be suffering through. https://www.youtube.com/watch?v=1wVS8h33ttU

I made Cajun Alfredo pasta with grated courgette to make it "healthier". Pic for @brunomptorres

A neighbour gave me a ton of veg and mozzarella as she was going away for a few days so I made ratatouille, cooking for 4hrs, topped with taleggio, mozz and parmesan. I might have toasted some chorizo and thrown that in too.

Yesterday I decided to try cooking some steaks Sous vide I think they came out amazing. Very tender and flavorfull.

Self Care Day was a success!

RTUK2021 is the UK community’s 17th annual community event and our second year online. And we kick off April 10th 1200-0000 (BST/UK) First event - curry cook-along https://www.JustGiving.com/RTUK2021

Gluten free citrus cake, in this case orange and lime cake. This was not *all* inspired by Role Initiative. Honestly, I got a load of citrus fruits in a veg box and been meaning to bake this for a little while. But the lime went in over a blood orange cos of @Steffie. Zested, then boiled the fruit for 1.5 hours, 6(!) medium eggs, caster sugar, ground almonds, baking powder, topped with flaked almonds. Baked then brushed with cherry jam. My egg saybonne was a bit bigger than the recipe implied so actually got two cakes out of it. Perfect cake to have with a coffee 😉

Hello everyone! Over the weekend I made a mess of braised pork shoulder for use with tacos and enchiladas tho I'll probably just have a ton of tacos because tacos are life for me lately. I started with a 5.5 lb bone in pork shoulder, or pork butt, trimmed some of the fat cap off and salted the outside. Seared it hard in peanut oil. Once it was nice and browned and my dutch oven had a nice fond going on I pulled it out and added 1 huge yellow onion 1 carrot 1 big poblano pepper 2 jalapeno peppers 2 serrano peppers Heavy pinch of salt Cooked those until they took on some color from the browned pork bits and then tossed in a whole head of peeled garlic, crushed up but not minced or even chopped - we cooking for a very long time. When the garlic smells nice we hit it with our seasonings. Cumin and mexican oregano, fresh cracked black pepper and a packet of Goya Sazon, a seasoning blend but mostly I go for it because it's a nice red color and MSG is always appreciated for meaty dishes. Once those spices are smelling nice and fragrant I added 5 terrible winter tomatoes. If y'all were here eating with me, I'd blanch them to remove the skins, but it's just me and I honestly don't mind. We aren't looking for fresh tomato flavor, mostly the acidity and the pectin for our gravy. I added a half cup of water and 3 bay leaves, tasting for salt and pepper and adding more as necessary. I put the pork butt back in and covered. It cooked for 5.5 hours and shreds easily. Early braise pic and taco beauty shot included!

Yummy Beer Bread recipe Ingredients: - 3.5 cups flour - 3 tablespoons sugar - 1 tablespoon baking powder - 1.5 tablespoons salt - 12 oz. beer (look for a beer that is like an oat stout or oatmeal stout) Instructions: - Preheat oven to 375 degrees Fahrenheit (or 191 degrees Celsius) - Combine all of the ingredients and knead for between 10 to 20 minutes (Also also make sure that you use enough flour on your hands and counter when you knead it or it will take much longer) (Note that this batter is VERY sticky) - After kneading, make into two small loafs (Note: If you make one loaf it the center will be under cooked!!) - Coat the loafs with egg wash - Bake for 45 minutes

Did some Sunday baking: pistachio & grapefruit polenta cake. Only had one grapefruit but cut with orange to make the syrup which was poured over the warm cake. Once cooled, covered in (half fat) crème fraiche and decorated with more pistachios, rosemary, thyme and satsumas. So very sticky.

Hello!!!! Chelsea and Steffie told me to say hi to a new community group during C&C (I hope this counts) so here i am! This is my new favorite shake: espresso chip ice cream with an extra shot of espresso. Im a caffeine addict, I'm not sorry.

New to the community so just wanted to share something. Possibly my last session smoking food for the year. Short ribs, 8 hours low and slow on the Webber Kettel grill. Salt, pepper, and garlic powder finished with Sweet Baby Ray's Sweet & Spicy bbq sauce.

With autumn coming in, I've decided to give fall/October-themed recipes a try and finally have a moment to share them. Started the month off with some pumpkin bread (took me three tries to get it right but the final one was a success!). And last night, I tried out a stuff Jack-O-Lantern recipe a try. The peppers are filled with salt, pepper, cheese, Mexican rice, and taco-seasoned ground beef, and I already have some ideas for how to improve it for next time.

As I was making everyone jealous in chat....here's the picture result. I didn't home make the pasta, but nearly everything else. Firstly a sourdough loaf, toasted in a pan after buttering and dipping the knife in garlic puree, flipping the bread after a nice golden colour. Secondly goulash. I use the Hairy Bikers (or dieters) healthy recipe. Considering what I'm serving it with, probably wise. I make this in a big batch and freeze some, usually make some beef in red wine at the same time. Thirdly "mac" and cheese. Surprisingly I have no cheddar right now...but... Mostly cook pasta tubes (in this case cannoni). Drain. Melt butter in a pan. Add garlic. Cook 1 min. Add plain flour or in my case sauce flour. Cook 1 min. Add milk, stir until a thickened & smooth sauce is made. I added mustard as well to the milk (powder can be added earlier). Add cheese - in my case dulce Gorgonzola, and some Spanish paprika cheese (cow/sheep/goat mix), as opposed to Cheddar/Parmesan and the pasta. Stir to coat. Strictly should be off the heat and turned into oven dishes and seasoned at this point. As I was corner cutting I topped with some grated Belper Knolle, a hard cheese coated in black pepper and other seasoning, Parmesan would be the natural alternative, and stirred in before serving. Instead top with Parmesan and bake for a crispy top.

OK, in response to @Irides post and also promising @Kriss I'm adding my White Bean Chicken Chili recipe: - 1.5 lbs boneless & skinless chicken breast - 32 oz. chicken broth - (2) 15 oz. cans Great Northern Beans (drained) - 15 oz. can sweet corn - (2) 10 oz. cans RoTel (Lime and Cilantro) - 1 tsp. Cumin - 1 tsp. Italian Seasoning - 1/2 tsp. Chili powder - 1 tsp. salt - Black Pepper to taste - 1 cup plain greek yogurt - 1 lime, juice of - 1 onion (diced) - 1 green pepper (diced) - 1 cup celery (diced) 1. Lay raw chicken breasts in bottom of crock pot 2. Mash 1 cup of Great Northern Beans into paste and add to crock pot 3. Pour all ingredients, EXCEPT yogurt and lime juice, into crock pot and stir thoroughly. 4. Cook on low for 6 hours or high for 3 hours in crock pot. 5. After cooking, add lime juice and greek yogurt and stir thoroughly. Serve and enjoy!