Brock Posted September 9 Posted September 9 Lazy Cat Cake -- intriguing name, IT makes too much for me to even think about BUT ... Quote There are a few theories about how the Lazy Cat Cake got its name, but the most common two come down to appearance and effort. Some say the crunchy topping resembles cat food—or even, ahem, litter. While others believe it’s named for how effortless it is to make—like a lazy cat lounging around. Either way, this shortcut dessert is easy and delicious. https://www.bhg.com/lazy-cat-cake-11760312?hid=01e9f850b2fa44206e484d3eaf5f6d67d967556a&did=25689955-20260908&utm_campaign=the-food-feed_newsletter&utm_source=alrcom&utm_medium=email&utm_content=090826&lctg=01e9f850b2fa44206e484d3eaf5f6d67d967556a&lr_input=91bf501956aeff33f3627d61b366373da59907f6988d2b9675a014f549ad983c&bvee=1788892247479&kw=myrecipesnl Quote
Subdeacon Joe Posted September 9 Author Posted September 9 8 hours ago, Brock said: Lazy Cat Cake -- intriguing name, IT makes too much for me to even think about BUT ... https://www.bhg.com/lazy-cat-cake-11760312?hid=01e9f850b2fa44206e484d3eaf5f6d67d967556a&did=25689955-20260908&utm_campaign=the-food-feed_newsletter&utm_source=alrcom&utm_medium=email&utm_content=090826&lctg=01e9f850b2fa44206e484d3eaf5f6d67d967556a&lr_input=91bf501956aeff33f3627d61b366373da59907f6988d2b9675a014f549ad983c&bvee=1788892247479&kw=myrecipesnl https://www.simplyrecipes.com/lazy-cat-cake-recipe-11918878 https://muchdesserts.com/lazy-cat-cake/ https://insporecipes.com/chocolate-crunch-cake-recipe/ Quote
Subdeacon Joe Posted September 12 Author Posted September 12 Pork belly https://www.instagram.com/reel/DdArkFlDhk1/?stkn=MzRlODBiNWFlZA== 1 Quote
Subdeacon Joe Posted September 14 Author Posted September 14 Dr. Pepper and Jalapeño Relish https://www.instagram.com/reel/DdPohPluOfH/?stkn=MzRlODBiNWFlZA== Quote
Brock Posted September 14 Posted September 14 Ploff - the national dish of Kazakstan. I know a Kazak who says if it's not lamb it's not Ploff. yeah they say "Plov" but they pronounc it "ploff". With encouragement, I could share a recipe from one of my favorite books. (see pic) https://www.instagram.com/reel/Dc1v7dXPH7D/?utm_source=ig_web_copy_link&stkn=NTc4MTIwNjQ2YQ== 2 Quote
Subdeacon Joe Posted September 14 Author Posted September 14 Consider yourself encouraged, please. 1 Quote
Hardpan Curmudgeon SASS #8967 Posted September 16 Posted September 16 In less than a week it'll be Fall~!! 1 1 Quote
Subdeacon Joe Posted September 16 Author Posted September 16 3 hours ago, Hardpan Curmudgeon SASS #8967 said: In less than a week it'll be Fall~!! Yum! Use chicken bouillon in place of some of the salt. For the Nativity, use vegetable broth and full fat coconut cream. And use Knorr Vegetable Base instead of salt. 1 Quote
Brock Posted September 17 Posted September 17 Literally “wake up and smell the coffee.” almost once a week I make a loaf of bread. Step one. 10 ounces of whole wheat flour. I grab the bag and open it. Why do I smell coffee? Whoops wrong bag. 1 Quote
Subdeacon Joe Posted September 17 Author Posted September 17 51 minutes ago, Brock said: Literally “wake up and smell the coffee.” almost once a week I make a loaf of bread. Step one. 10 ounces of whole wheat flour. I grab the bag and open it. Why do I smell coffee? Whoops wrong bag. So.... How'd that coffee bread come out? Quote
Brock Posted September 17 Posted September 17 6 minutes ago, Subdeacon Joe said: So.... How'd that coffee bread come out? I woke up and got the right bag )))))) 1 Quote
Brock Posted September 17 Posted September 17 On 9/14/2026 at 2:40 AM, Subdeacon Joe said: Consider yourself encouraged, please. OK it’s a coffee table book, a tad pricey 10x13. I think a normal sized paperback has been printed. It’s also organic to be read differently as you will see. In later posts I will show some of the content pages. 1 Quote
Brock Posted September 17 Posted September 17 (edited) Risotto with pumpkin. ( I think they used a squash ) Edited September 17 by Brock 1 Quote
Brock Posted September 17 Posted September 17 Darnit! You got me to order another Ploff cookbook. 1 Quote
Subdeacon Joe Posted September 17 Author Posted September 17 12 minutes ago, Brock said: Darnit! You got me to order another Ploff cookbook. Held a broken breadstick to your throat! 1 Quote
Brock Posted September 17 Posted September 17 1 hour ago, Subdeacon Joe said: Held a broken breadstick to your throat! A sharpened wedge of Parmagiano Reggiano 1 Quote
Subdeacon Joe Posted September 18 Author Posted September 18 From our friends Under Downunder Rice Bubble Slice • 150grice bubbles or rice krispie cereal • 180ggranulated sugar • 180gunsalted butter, cold from the fridge is fine • 60ghoney • 1/2 tspvanilla bean paste, optional • Pinch of salt (leave out if using salted butter) 1. Grease and line an 8" (20cm) square pan with parchment paper, leaving the parchment extending over the sides of the pan to form a sling. Secure with binder clips if desired. 2. Place the rice bubbles into a large bowl. 3. In a heavy bottomed saucepan, combine the sugar, butter, and honey. 4. Place over medium heat and heat, stirring often with a spatula, until the butter melts and the mixture comes to a boil. 5. Reduce the heat slightly and continue to cook the mixture for 2 and a half minutes, stirring with a rubber spatula. 6. Remove from the heat and add the vanilla and salt and mix to combine, then pour the caramel mixture over the rice bubbles. 7. Stir well until the rice bubbles are evenly coated. 8. Transfer the mixture to the prepared pan and smooth down with a spatula. If you would like to get it extra flat you can take a piece of parchment paper and use it to flatten down the top surface. 9. Leave the rice bubble slice to set either at room temperature or in the fridge. When it is close to being cool (after about 30 to 45 minutes), slice into pieces using a sharp knife. 10. Store either in the fridge or at room temperature in an airtight container. Rice bubble slice will keep for a few days but it is best eaten in the first 1-2 days. Quote
Brock Posted September 19 Posted September 19 Braised Beef Shortribs https://www.instagram.com/reel/DcHyL7BRn3c/?utm_source=ig_web_copy_link&stkn=NTc4MTIwNjQ2YQ== 1 Quote
Subdeacon Joe Posted September 21 Author Posted September 21 Pickled tomatoes https://www.instagram.com/reel/Dcw8oZfAe0n/?stkn=MzRlODBiNWFlZA== Quote
Subdeacon Joe Posted September 22 Author Posted September 22 Yum! Moose heart! https://www.instagram.com/reel/Ddfg9c9zHZZ/?stkn=MzRlODBiNWFlZA== Quote
Eyesa Horg Posted September 22 Posted September 22 7 hours ago, Subdeacon Joe said: Yum! Moose heart! https://www.instagram.com/reel/Ddfg9c9zHZZ/?stkn=MzRlODBiNWFlZA== I added mine to the ground meat! 1 Quote
Subdeacon Joe Posted September 26 Author Posted September 26 Pork roll. https://www.instagram.com/reel/DdtJ4nXsZfP/?stkn=MzRlODBiNWFlZA== Quote
Brock Posted September 26 Posted September 26 https://www.instagram.com/reel/DdckpMctHCv/?utm_source=ig_web_copy_link&stkn=NTc4MTIwNjQ2YQ== 2 Quote
Brock Posted September 26 Posted September 26 (edited) https://www.instagram.com/reel/Dcwr05KhHrj/?stkn=MTg0cXh6dWltdnNqOA== Edited September 26 by Brock 1 Quote
Subdeacon Joe Posted September 27 Author Posted September 27 https://www.instagram.com/reel/DdPRmAwRLg6/?stkn=MzRlODBiNWFlZA== Quote
Brock Posted September 27 Posted September 27 Kvass https://www.instagram.com/reel/DalhKHZjtlA/?utm_source=ig_web_copy_link&stkn=NTc4MTIwNjQ2YQ== 1 Quote
Subdeacon Joe Posted September 27 Author Posted September 27 Tripe force meat and pies. https://www.instagram.com/reel/Dc3jG6xIbnk/?stkn=MzRlODBiNWFlZA== Quote
Brock Posted September 27 Posted September 27 https://www.instagram.com/reel/DdxDzWdExOm/?stkn=cnI1bjMxcDI4bnlm 1 Quote
Brock Posted September 28 Posted September 28 https://www.instagram.com/reel/DdyJOIIpi9L/?utm_source=ig_web_copy_link&stkn=NTc4MTIwNjQ2YQ== Quote
Subdeacon Joe Posted September 28 Author Posted September 28 (edited) Yesterday I stumbled on a reel with a receipt called "Chickles." Chicken bites seasoned and soaked in pickle juice. By chance I had just bought about 5 pounds of boneless, skinless chicken thighs that morning. Made it and it's pretty darned good. Naturally I started playing with it in my head. Chicken Chickles For the Chicken 3 or more Boneless Skinless Chicken Thighs* Salt Black Pepper Garlic Powder Onion Powder Smoked Paprika Dried Dill For the Brine Dill Pickle Juice For the Dredge AP Flour - about 1 cup Corn Starch - about a quarter cup Salt Black Pepper Garlic Powder Onion Powder Smoked Paprika Dried Dill For Frying Neutral Oil. Trim far from chicken and cut chicken into bite sized pieces (roughly Tater Tot size, up to you). Place into some sort of container that can be covered securely. Add dry ingredients and stir around to coat the chicken with the seasoning. Pour in pickle juice to cover the chicken. Seal container and refrigerate for at least 24 hours. The next day: Mix the Dredge. I put it in a large plastic container that I could shake. Drain the chicken and pat dry on paper towels. Pour about an inch of oil into a large skillet over medium high heat. Working in batches as necessary, dredge chicken pieces in seasoned flour, shake off excess flour and place in hot oil. Cook a few minutes until golden brown, turn chicken and cook a few minutes until golden brown. Remove and drain on paper towels or on rack. Serve hot. A mix of equal parts Sour Cream and Blue Cheese Dressing makes a nice dip. Tzatziki with lots of Dill would also be good *Use any Chicken you like, Thighs, Breast, Wing Sections (which would take longer to cook). It would probably work with Turkey or Pork. NOTES ON SEASONING Use whatever you like. I added some Zararans Shrimp Fry Mix. Hot Paprika, Chilli Powder, White Pepper might make nice additions or substitutions. Also might be interesting to use the juice from Sweet Pickles, Bread & Butter Pickles, Pepperoncini, or similar. Other variations might be chicken cutlets, breast or thigh, pounded flat, seasoned, brined, dredged and fried. Or pork loin cutlets. Served with egg noodles and a Dill Bechamel Sauce. Edited September 28 by Subdeacon Joe 1 Quote
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