OT: The M-Fing Food Thread

[Habsy]

So normal for roasting. When you said super hot I didn’t quite know what that meant.

 

[BeLeafer]

425-450

Ooh, really, eh. Interesting. I typically go significantly lower with cauli in the oven.

 

[Habsy]

I roast peppers at 425.

 

[Habsy]

Ooh, really, eh. Interesting. I typically go significantly lower with cauli in the oven.

Like 350?

 

[CH1]

So normal for roasting. When you said super hot I didn’t quite know what that meant.

a lot of recipes call for lower

and while I always pick the freshest cauliflower possible, I think the best results come from older cauliflower (less moisture, more crunch)

 

[CH1]

I roast peppers at 425.

really? I use the flame from the broiler, or better yet use the bbq

 

[Habsy]

So you just let it sit out a couple of days.

 

[Habsy]

really? I use the flame from the broiler, or better yet use the bbq

Bell peppers?

 

[BeLeafer]

Like 350?

Yeah. I sometimes do 375 ish for the lid bake and then 350 lid off with the convection. This is casserole.

For straight roast on a pan, probably 375.

 

[CH1]

So you just let out sir a couple of days.

I never tried that — but will give it a shot

 

[CH1]

Bell peppers?

yeah, then I peel them (skin is mostly black by then), tear them into strips and add olive oil, balsamic and parsley

 

[CH1]

Yeah. I sometimes do 375 ish for the lid bake and then 350 lid off with the convection. This is casserole.

For straight roast on a pan, probably 375.

try 420 next time

 

[zeke]

Gotta go with CH1. Crispy cauli >>> soft cauli

 

[CH1]

This is the colour I go for

 

[zeke]

It's a staple at my place -- my fave topping for it is tahini/lemon/olive oil

I go oil garlic steak spice hot spice tons'o'parm

 

[zeke]

This is the colour I go for

View attachment 7191

Perfect!

 

[CH1]

I go oil garlic steak spice hot spice tons'o'parm

that’s my 1B tandem move — often depends what else is part of the meal

 

[zeke]

yeah, then I peel them (skin is mostly black by then), tear them into strips and add olive oil, balsamic and parsley

+ garlic dammit

 

[zeke]

I can eat a whole cauli that way. Full meal.

 

[Deckie007]

I mean, the sad excuses some people have for bread. It's hard enough to find good real bred, the attempt to make it unnaturally is typically awful.

The closest thing I've found is making chaffles. Cheese + Egg + seasonings or sweetener depending what I'm using them for. Works pretty damn well as burger or sandwich buns. But I try not to go too crazy on dairy as that can cause other issues on Keto.