Had some pork and tired of the same old thing, so I cut bite sized and made a cornstarch batter, double fried then tossed in sweet chili sauce.
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I made another sourdough rye bread this week-end. Itâs made from my sourdough starter, salt, water (hot/warm) and cracked rye grains, no fine flour in this one at all:
Itâs dense like a brick but very aromatic and tasty.
This type of bread is the reason I am thinking of getting my own grinding/milling attachment for my food processor because it is really difficult to find the cracked ryeâeither you get flour or whole grains.
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My garden continues to produce more raspberries than we can eat, so yesterday it was jam-making time 
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Finally got around to migrating from the SUSD forums! Glad to see thereâs more kitchen action here but jealous of all these breads. Iâm currently failing to master a most basic loaf for an upcoming Agricola themed feast. Though I am quite happy with my first attempt at making bagels last week for Canada Day
As for boardgame related cooking my most recent feast was Everdell themed
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Good to see you 
That tree is a work of art!
That looks awe-inspiring! And to think I just failed at baking a sponge yesternight⌠it was awful. Not repeating the recipe! To think I trusted you, Mr Ottolenghi!
The trick is if you fail gingerbread (this was a little burnt and didnât fit together as nicely as I wanted) thereâs nothing you can fix with copious icing to cover it up 
I havnt even tried sponge yet. I did recently manage to finally nail a basic yellow cake. 90% of experimentation in my kitchen is figuring out my temperamental oven (itâs old enough to be my parent)
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My Boardgame themed feasts have started to inspire others and a fellow who runs a local gaming community decided to run an edible games potluck with just a small private group. The idea was to create an edible version of a game which isnât something Iâve really tried before. My Everdell tree wouldnât transport well, and the actual game pieces are too small to be able to replicate easily.
Long story short, I settled on this as my offering:
Just gingerbread and royal icing and my first time using candy molds which came out really nicely. Ran out of time to do any more fine detailing, but really happy with out how this turned out and everyone else was happy because they got candy
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Bread:
Quiche Lorraine:
Roast beef:
Lemon-myrtle Bavarois:
(Bigger than it looks: thatâs very large glass beside it.
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Lunch today! I do love a good steps dish like bacon garlic fried rice.
Cook the bacon drain it, cook the egg in the bacon fat (personal preference in texture, I also put it on paper towels to drain excess oil), then remove and cook smashed garlic in the remaining bacon fat as the base of the fried rice flavors.
Crispy teriyaki wings too. Of lists of foods never tired of, wings are high up there.
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@agemegos those pinwheels look great. And the roast looks amazing. Hope it was an easier cook than when you were short handed with family.
The correct way to cook anything! Except some things, but they donât count.
I havenât cooked this, but feel like I need to share. New Zealand has an awful trend of making new flavored things. Like marmite chips. Or chip flavored ice cream. I think theyâve gone too far this time.
Yes, those are chips. They taste like chocolate, salt, coconut, and failure.
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And they went a treat with my beef and cauliflower soup!
Yes it was, thank you. It was dinner with my sister, two of my brothers, and the brothersâ wives, and since it was my sisterâs cooking week she made the duck wonton soup and the sides for the beef; all I had to do was cook the beef, and make the Bavarois and its syrup and the croissants for the next day (Strong Nephew and his girlfriend and her daughter came to brunch to meet Eldest Brother and his wife).
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@agamegos Oh wow thatâs an amazing spread of food! Might have to try that Bavarois myself, my wife loves lemon-myrtle.
@Fodder256 Iâm morbidly curious to try those, as an Australian living in Canada I miss lamingtons terribly. Why couldnt they have skipped straight to lamington flavored ice creamâŚ
Spent the last two days cooking my latest boardgame feast for Agricola. Photos soon
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Thanks, Seryn.
I think that lemon-scented myrtle is the best of the lemon-flavoured-without-acid flavourings. I have a small tree of it in my garden, and use the leaves in curries, dressings etc. To make the Bavarois I scald the milk and steep twelve medium leaves in it as it cools.
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So here are the fruits of my monthly boardgame feast, this time featuring Agricola!
Main course was a banquet pie, layered with ground beef (tortierre-style), diced lamb, prosciutto, and roast squash with ricotta (because you lose victory points without a little bit of everything )
Side of homemade bread
Dessert was an Agricola cake because these seem incredibly common (like the only boardgame cake you see other than Catan and Carcassone) and wanted to try my own take.
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Trying to picture a Resistance Pie now. Three of the eight slices are packed full of chilliâŚ
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That wonât keep the identities hidden vor long 
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Oh I guess we had a spy on this mission, who could it be?
Me:
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Today I cooked Alton Brownâs Burger of the Gods Recipe
I couldnât find the Kosher Salt so I had to use regular salt. My wife complained about gristle but I didnât get any. I thought it turned out great. I wonât forget the kosher salt next time though.
https://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe-1906563
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