#1 1/2 cups milk

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

#Garlic Beefsteak with Mushrooms and Béchamel Sauce #Ingredients: #Steak: #2 beef steaks (such as ribeye or sirloin) #about 1-inch thick #2 tablespoons olive oil #2 cloves garlic #minced #Salt and freshly ground black pepper to taste #Fresh rosemary sprigs (for garnish) #Mushrooms: #1 cup mushrooms #sliced (such as cremini or button) #1 tablespoon butter #1 clove garlic #Salt to taste #Béchamel Sauce: #2 tablespoons unsalted butter #2 tablespoons all-purpose flour #1 1/2 cups milk #Salt and white pepper to taste #A pinch of nutmeg (optional) #Instructions: #Prepare the Steak: #Season the steaks generously with salt and black pepper. #In a skillet over medium-high heat #warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant. #Add the steaks to the skillet and cook to your desired doneness #about 3-4 minutes per side for medium-rare #depending on thickness.

[oatbugs]

in the philosophy common room 2 friends both doing what they need to do i'm alive i'm here i'm ok okay

#my heart is beating not quickly but with so much force #5 things you can hear: a trackpad clicking. crows outside. faint hum of the radiator. the wind. occasionally an indistinguishable chatter #5 things you can see: laptop. backpack. friends. philosophy books in the shelves. #cup of tea my friend made me in a cup of coffee my friend bought me. a note on the board that says h-value: the number of seconds before #hitler is mentioned in any ethical discussion. another note: 1) moral reason requires Ability Not To. 2) god acts on moral reason. #3) god lacks ability to do otherwise. 4) ⊥ #5 things you can feel: the fabric of the couch. sharp edge of the laptop against my hands. soft keys. love. desperation. #5 things you can taste: fresh air from the window. dust from the books. the lips of every person i've kissed. her skin. tea. i let him #add almond milk to it. #5 things you can smell: baccarat rouge 540. rice. old pages. soap. electricity burning. nothing else. not her tuscan leather. not her hair

[eulchu]

drop the cookie dough recipe 🔫

who are you .

#ok fine #two bowls #1 bowl pour one cup of all purpose flour microwave for a minute and a half but do it in 30s intervals and stirr between those intervals #2nd bowl pour half a cup of butter half a cup of brown sugar and 1/8th of granulated sugar . stirr with whisk #in my case i did it with a fork LMAO it also works but it's harder . stirr until you get a nice consistency and everything looks mixed in #add half teaspoon of salt and 3/4 of vanilla extract (that depends on how much you like vanilla. i think 3/4 is the perfect starting point) #mix together again #add your butter batter to the flour and mix for a bit then add 2 teaspoons of milk to help it mix better #if it doesnt mix well enough keep adding teaspoons of milk #mix until u get the dough . then add chocolate chips and mix again #voila #asknootfound

[crossbackpoke-check]

Hello, im wehaveagathering from my main blog, im kind of obsessed with your hockey poetry edits and I think your blog is great! I guess I kind of have a dumb question, where do you find the images you use for your edits? Did you say Getty in your tags?? I’ve gotten into making icons recently (and i have ideas for poetry edits hrrrghhh) but it’s hard to find high res images. Thanks for your time and I hope you have a nice day :)

first of all thank you so much 🥹 and second that’s absolutely not a dumb question!! i do pull a lot of images from getty and i’ll also download pictures from sports articles (i got a lot of the hugheses pictures from online access articles, for example), or sometimes from instagram/facebook/twitter if an account is public. freely admitting that i am not technologically advanced? inclined? in the slightest here, but the image editing software that you use and how you import/export photos with it makes a difference in the quality of them as well!

if you haven’t seen them yet, i would also recommend checking out @simmyfrobby @national-hockey-lesbian @hauntedppgpaints @tapedsleeves @starscelly and @captainbradmarchand’s blogs just off the top of my head!!! they might know more places to get high res images and also i love their work 💕🫶

#sorry can’t type hands all butterfly hearts i’m just out here like 🥰🥰🥰🥹🥹🥹😭😭😭💕💕💕 #@ everyone i tagged ty i love you i hope you don’t mind the tag 😘 also i KNOW i am unintentionally forgetting people so tag them at will #forgive me i am eepy. we are running on <4 hours of sleep and over 18 hours awake 🫡 #liv in the replies #join the club!!! join the club!!!!! we love the hockey poetry edits!!!!!! i’m so excited to see what you create!!!!! :))))) #the process of me finding images is very much like. either i have a vision in my head and i troll getty looking for it or my screenshots #if i know i have one l m a o but either way i am always 68 pages deep in a hyper specific search labeling my photos like ‘ohHHH buddy’ #‘menace 1 abd 2’ ‘but he’s not a cup winner’ ‘ohhhh the nolpat media scrums are rich earth’ #‘because WILLY WON’T CUT HIS HAIR’ ‘deJA FUCKIN MILK BAYBE’ ‘is it truly sn edit if u don’t find a devastating baby pic’ ‘yes MF last line’ #and so forth. like. glad it’s comprehensible to ME but if anyone else ever tried to use these photos based on file name alone i am so sorry #also i forget that y’all can’t see all of the metadata notes on photos to know where they’re from :/ i gotta be better abt making it clear #also on the note about image quality i just need to state for the record i am so photoshop whatever illiterate. #i learn one (1) new trick on GIMP a year maybe two if i am lucky & no i have never figured out consistent sizing 🫡 but the one hack for res #i HAVE figured out is that when i do edits i usually make a whole doc w/the poem lined up on it (helps me keep somewhat consistent sizing) #and then i export that document as a pdf and edit the pdf in the software instead of trying to screencap or jpeg or anything. PDF quality > #that is probably so convoluted lol if anyone has tips please lmk i am always learning #ANYWAY. rambling u did not ask for but is inherent to Me. #have a great day too!!!!! you literally made mine so 💕😭 #wehaveagathering #indecisor

[jessiesjaded]

Coconut condensed milk cookies 💛

#these are so goood #also coconut condensed milk is so good #literally one 380g tin of coconut condensed milk #1 and 1/2 cups self raising flower #20g butter #big handfuls of desicated coconut #probably like over half a cup #and then bake at 160 for 15 minutes or so #So Good #cookies food

[bloodrock-lobster]

i see a lotta people asking for ways to make their protein shakes tastier and ill see huge long recipes and stuff and its like

just. get chocolate protein powder and a cup of milk and cup of strawberries. and a bullet blender. thats all u need baby. its post gym mealdessert. its simple decadence. its tastey.

#THATS ALL U NEED #also in case it happens I know variety is the spice of life and everyone has reasons #this post is to signify that i do not need variety #i need 2 scoop choco protein. 1 cup a2a2 milk. 1 cup frozen sliced strawbebbies

[the-cheese-slut]

drinking honey milk tea and watching howl’s moving castle.

#recipe: #2 tablespoons of honey #1/8 tsp of cinnamon #1/4 cup milk #1/4 cup boiling water #1 tsp vanilla #howls moving castle

[n-x-black]

too old to be fighting for my life on the toilet like this

#mod /0 #n ; thoughts #what 1 & 1/2 extra cup of milk does to a mf

[abimee]

if tock (hamburger longways) was a hamburger helper meal it'd be nothing but this

#this ^ with cumin and cayenne pepper in the beef with the 2 cups milk replaced with 1 1/2 cups half n half is so good #dont ever make it with vegan plant based beef though it will taste like and i mean this no joke like eating grass and dirt #like eating mud taken from a local bog mixed in with cattails and frog #it was so bad

[vpofcookies]

Hehe I went to the store and the Dutch cocoa was the same price as the cheap cocoa for some reason

My power to make good hot chocolate has increased >:3<

#vpoc hot cocoa recipe adapted from jonathan weissman: two servings. 2 and a half cups milk. 4 tbsp cocoa powder. 3 tbsp packed brown sugar #large pinch salt. 0.5 tsp vanilla. 1 tbsp cream

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

#recipe #delicious #food blogs #food pics #food #homemade #foodshow #dessert #cake #breakfast #snacks #coconut #Coconut Lavender Tartlets Recipe #Ingredients: #For the Tart Shells: #1 1/4 cups all-purpose flour #1/2 cup powdered sugar #1/4 teaspoon salt #1/2 cup (1 stick) unsalted butter #cold and cubed #1-2 tablespoons ice water #For the Coconut Custard: #1 cup coconut milk #1/4 cup granulated sugar #2 tablespoons cornstarch #1 teaspoon vanilla extract #1/2 teaspoon lavender extract (or a few fresh lavender buds #finely crushed) #For the Whipped Coconut Cream: #1 can (14 ounces) coconut cream

[xviruserrorx]

So just picture this... I'm standing in the kitchen, baking banana bread, dressed head to toe (normally) all in black, a long black sweeter hanging from all intimidating 4'5 feet and inches of me, I can barely see on top of this counter, flour is everywhere (my clothing color of choice making it that much more obvious), theres mushed banana on my glasses (which take up about half my face because yeah I got those glasses) and I'm giggling like a maniac and frankly I probably look like a maniac.... Why you may ask?

...the vanilla extract

#i cant look at it without laughing #its impeding my baking!!! #i almost put 2 cups of apple sauce in instead of 1 cup XD #virus rambling #vanilla extract #text post #i'll never look at it the same way again #this is the milk thing all over again 😭

[headphonemouse]

The other day I made meatbuns again but usually someone ELSE marinades and cooks the meat first before I recook it and add vegetables and seasoning. So I did that for the first time and totally messed up. Too much water, not the right color, charred the sides, it ended up being kinda flavorless. So when I recooked it I added a bit more oyster sauce just so it would taste like SOMETHING. Somehow, everyone else likes it better than usual. It's sweeter than usual, but I prefer salty meatbuns so I'm the only one not satisfied :/

#talking tag #marinade pork in xia siu powder bought from the store after its sat for like 8 hours sear the sides on the frying pan #then cover the pan then flip after 15 minutes then flip after 15 minutes idk this is the part i messed up on dont trust me then add a bit #of water to let it steam i guess and cover it then once its all cooked through and not charred take it out chop into half centimeter cubes #then dice half an onion then add oil to the bottom of the pan and cook the onions until fragrant then add the meat cubes then add 1 large #spoonful of hoisin sauce oyster sauce and suger then add a mixture of a half cup of water and a large spoonful of flour then stir and cook #until the water dissipates and it just kinda looks like moist meat slop then set it aside and let it cool and like stir it up every now and #then so it cools faster yknow then to make the dough you get 1 cup of room temp milk and add 2 tsp instant yeast then mix and set aside #then get 500g flour 90g sugar 0.25 tsp salt 1 egg 1 stick of butter softened add the milk and yeast mixture then knead #let rest for 20 minutes then divide into 12 portions #flatten with roller and wrap filling with dough then brush egg yolk over the top bake in oven at 320F for 15 minutes then change temp to #350F for 15 minutes take it out then brush a mixture of equal parts melted butter and honey over the top except i skip this part because it #makes it sticky and gross to store in a plastic bag #one time i made the filling out of leftover rotisserie chicken and cabbage and the same sauces and sugar so the filling can be anything #i also once had leftover dough so i made biscuits. they taste like biscuits i dont know what i expected. i dont like biscuits

[bukuoshin]

That said, these cookies are fuckin perfect, I'm really really happy with them.

#rae rants #it's just the regular ass choc chip recipe but i only added a cup of flour at first and a cup of cocoa powder. then i slowly added flour at #the very end until it reached a consistency i liked. everything else is as usual tho. #i just wanted cocoa flavores choc chip n thats what i got yay! #edit: 1. it made 87 cookies. 2. i cannot gwt over how fuckin good these are. use milk choc chips not semisweet. i could actually cry.

[inkskinned]

probably time for this story i guess but when i was a kid there was a summer that my brother was really into making smoothies and milkshakes. part of this was that we didn't have AC and couldn't afford to run fans all day so it was kind of important to get good at making Cool Down Concoctions.

we also had a patch of mint, and he had two impressionable little sisters who had the attitude of "fuck it, might as well."

at one point, for fun, this 16 year old boy with a dream in his eye and scientific fervor in heart just wanted to see how far one could push the idea of "vanilla mint smoothie". how much vanilla extract and how much mint can go into a blender before it truly is inedible.

the answer is 3 cups of vanilla extract, 1/2 cup milk alternative, and about 50 sprigs (not leaves, whole spring) of mint. add ice and the courage of a child. idk, it was summer and we were bored.

the word i would use to describe the feeling of drinking it would maybe be "violent" or perhaps, like. "triangular." my nose felt pristine. inhaling following the first sip was like trying to sculpt a new face. i was ensconced in a mesh of horror. it was something beyond taste. for years after, i assumed those commercials that said "this is how it feels to chew five gum" were referencing the exact experience of this singular viscous smoothie.

what's worse is that we knew our mother would hate that we wasted so much vanilla extract. so we had to make it worth it. we had to actually finish the drink. it wasn't "wasting" it if we actually drank it, right? we huddled around outside in the blistering sun, gagging and passing around a single green potion, shivering with disgust. each sip was transcendent, but in a sort of non-euclidean way. i think this is where i lost my binary gender. it eroded certain parts of me in an acidic gut ecology collapse.

here's the thing about love and trust: the next day my brother made a different shake, and i drank it without complaint. it's been like 15 years. he's now a genuinely skilled cook. sometimes one of the three of us will fuck up in the kitchen or find something horrible or make a terrible smoothie mistake and then we pass it to each other, single potion bottle, and we say try it it's delicious. it always smells disgusting. and then, cerimonious, we drink it together. because that's what family does.

#this is true #writeblr #warm up #relatedly for some reason one of our Favorite Jokes #amongst the Siblings #is like - ''this is so good u will love it'' #while we are reacting to something we OBVIOUSLY find viscerally disgusting #like we will be actively retching and be like ''nooooo it's so good'' #to the point that i sometimes get nervous if someone outside my family is like oh u should try it its good #(obvi we never force each other to eat anything. we are all just curious birds and #like. we're GONNA try the new thing.) #edit to answer why we had so much vanilla: #my mom is a very good cook and we LOVE to bake. so she just had a lot of staples in the house. #it's one of those things that's like. have u ever continuously thought ''ah i should get butter im probably out'' #even tho u are not out of butter. so u end up with like 5 years of butter. #my mom would do that in a costco but like with vanilla extract #to be fair we WERE always using WAY TOO MUCH bc we were kids #so like she was right to stock up #ps. yes we were VERY sick after this lol i just didn't want to include it in the post in case ppl had an ick about that #u can tell it's real bc we knew "oh no we fucked up that's too much vanilla to waste'' but our reaction was to just. keep drinking it #> sibling understanding that vanilla extract isn't free > knowledge mother doesnt mind if we use it for milkshakes #> sibling choice to maybe get in a loophole of ''not wasting it'' if we drink it bc that's the same as using it (not throwing it out) #listen bud i was like 13 and my sister was like 9 #when my mom discovered this we. got in. A LOT. of trouble. a lot of it. a LOT of it. #3rd edit bc i guess it isn't clear - i am 1 of my brother's 2 little sisters #i am the middle child #out of all the ways i have had to explain a post before being like ''did u forget a middle child can happen'' is my favorite

[dduane]

Today's cooking-adjacent moment: How to clarify butter on the fly, without doing it in a saucepan or in large amounts.

(1) Melt butter in microwave (in this case, about 120g of it, or about 1/2 cup).

(2) Pour into tall glass.

(3) Wait. (Actual settling/separating time for butter: 25 minutes.)

...Then carefully pour off the clarified part and discard the rest. (Or you can use the milk solids in baking if you like.)

#butter #clarified butter