First attempt thread?

[Anonymous No.19660805]

This is my first attempt at making scotch eggs and the first time I’ve ate them as well. Eggs were over done but still pretty good. These fuckers are filling!

[Anonymous No.19660809]

I tried making them when I first started cooking and they were a disaster. Pork wasn't cooked and I didn't even like the taste.

Good jab good affert anon.

[Anonymous No.19660813]

>>19660805
>Irish eggs
My favourite English recipe.

[Anonymous No.19660816]

>>19660805
they look good, I can't even make regular meatballs without them either falling apart or having them be so solid that they could perform secondary function as a cannonball

[Anonymous No.19660849]

>>19660816
heh

[Anonymous No.19660979]

>>19660816
I do my meat balls half pork, half 85% ground beef. 1 egg per pound of meat. A little balsamic glaze for moisture/flavor if going Italian or Worcestershire sauce for anything else. Add some bread crumb if too wet.

[Anonymous No.19660987]

Looks nice enough

[Anonymous No.19661032]

>>19660805
https://www.youtube.com/watch?v=hkPPn5ycsnc

this soft egg boiling method worked perfectly for me both times I made scotch eggs. don't use too much water and let them steam mostly. soft boiled eggs make this so much better

[Anonymous No.19661137]

>>19661032
Thanks anon. I will try this next time

[Anonymous No.19661554]

fucking nailed it OP

[Anonymous No.19663403]

>>19661554
nope, they're way overdone. scotch eggs are supposed to have a slightly runny yolk.

[Anonymous No.19663426]

>>19660805
This was my first attempt ravioli. Basil pasta filled with mushroom duxelles and homemade ricotta. Bit rough around the edges but they were so good.

[Anonymous No.19663430]

>>19663426
Highly recommend the basil pasta.

[Anonymous No.19663446]

>>19663403
That's a very recent trend

[Anonymous No.19663453]

>>19663446
it's not the 1600's anymore boomer.

[Anonymous No.19663729]

>>19663403
I was trying for slightly runny like >>19661032 so I didn’t achieve what I wanted but they were still really tasty.

>>19663426
Nice job! Making pasta is something I’d like to try next. How did they hold up on the boil?

[Anonymous No.19663739]

>>19663426
>and homemade ricotta
i have been thinking about making ravioli
i tried to make some mozzarella but something went wrong and i wound up with a think creamy ricotta/ mascarpone hybrid and i'm not sure what to do with it

[Anonymous No.19663751]

>>19663729
nta but I make ravioli reasonably often. your first attempt might not be great (they take a lot less filling than you think) but they're pretty simple to make though a bit time consuming since you have to crimp each one. I make them often enough that I got a ravioli attachment for my imperia, it's quite a bit faster.

[Anonymous No.19663938]

>>19663729
No issues with the ravioli during cooking. We made several dozen and froze most of them uncooked. To reheat from frozen I just plopped them directly into salted boiling water.
Fresh were best of course, but the frozen ones held up nicely too.

>>19663739
Would be good as a spread on toast, that's what I usually do if I have a small amount left after a recipe. For more substantial quantities you could make little pastries and fill them with the cheese. Or just take the easy way out and make a nice mac and cheese.

[Anonymous No.19665588]

>>19661032
Can you air fry these instead?

[Anonymous No.19667256]

Made pie dough for first time today. Too much flour. Kinda upset with how it turned out.

[Anonymous No.19668293]

>>19663426
these look great man you did an excellent job

[Anonymous No.19668302]

>>19665588
not if you want scotch eggs

[Anonymous No.19669033]

Does the frozen egg method from that one manga work?

[Anonymous No.19669362]

>>19660805
It's a picnic food so it doesn't have to be runny.

[Anonymous No.19670642]

>>19667256
What kind of pie were you making?

[Anonymous No.19671003]

>>19669362
you still want this

[Anonymous No.19672833]

>>19671003
Mmmmmmm

[Anonymous No.19673927]

Made my first chimichurri. I’ve never tasted it before but it I liked it.

[Anonymous No.19673962]

>>19663453
It's only been a thing for five years, runny eggs everywhere is about 10 years old now

[Anonymous No.19673977]

>>19660805
Looks like a WIN, anon.
Scotch eggs are tricky to get the yolks just wet enough.
You are definitely on the right path.
I made them for a group inna woods while camping one year. GREAT breakfast. Someone else made kick-ass waffles for everyone, and yet another guy made 5 lbs. of Bacon.

[Anonymous No.19673981]

>>19663426
>>19663430
WOULD...
Imma hafta get out my RAPE kit, aren't I?

[Anonymous No.19673985]

>>19660805
Never understood the appeal of scotch eggs. I mean, I'm sure they're good, they don't seem bad. But they seem much better separate. Love me some meatloaf (I presume closest I've come to the outer edge of it), and I love me some deviled eggs, but I never really thought they needed to be put together.

[Anonymous No.19673986]

>>19667256
Don't despair, Try again.
U Can DO it.

[Anonymous No.19674016]

>>19663426
Looks better than my first attempt

[Anonymous No.19674032]

>>19674016
Those are some BIG BOYS.
Were they good at least?
https://youtu.be/r4mzEMeWml0

[Anonymous No.19674038]

>>19674032
Not really, the pasta was way too thick. Plus I was fighting with my gf (now ex) at the time so that's my main memory of making them

[Anonymous No.19674061]

>>19674038
>Plus I was fighting with my gf (now ex) at the time
Strangely, this kind of thing ALWAYS makes the food suck.
I really do think there's a difference in quality between a Happy cook making good food, and an Angry cook who doesn't feel like cooking anymore, but pushes through anyway since they are already at least halfway through.
Give it another shot... For YOU this time.

[Anonymous No.19674065]

>>19670642
I made a quiche actually

>>19673986
Thanks anon, gonna make the dough again on Wednesday and more pies on Saturday.

[Anonymous No.19674083]

>>19674065
>I made a quiche actually
IDGAF what they say...Quiche Lorraine is great.
Do you blind bake off the crust first? I have some dedicated beans that I always use as pie weights for that.
I hope you win on Saturday...I think you will.

[Anonymous No.19674117]

>>19674083
I made a lot of mistakes but ready to apply the lessons for the second attempt. I'm gonna make 4 crusts so I can make a pot pie and then quiche again. I did a blind bake but didn't let it cool (I was hungry) so that's one of the mistakes. I used pie weights I got from the grocery store. WAGMI fren.

[Anonymous No.19674141]

>>19674061
That's probably true, but I live near enough places that specialize in making ravioli that its probably not worth the effort.

[Anonymous No.19674153]

>>19673985
Its a texture and flavour thing. Nice tasty sausage meat , surrounded in crispy breadcrumbs, with the soft egg and runny yolk is a perfect combo of flavour and textures. I always cut em in half to eat and add just a pinch of a finishing salt on the yolk for perfection

[Anonymous No.19674187]

>>19674117
Yessir!
You NEVER totally lose if you never give up.
>>19674141
Well, do yer thing, man...
That said, on a lazy night, I'm not adverse to some Dolla' Tre' frozen cheese ravs...

[Anonymous No.19674249]

>>19660816
Half beef, half pork, and half veal.

[Anonymous No.19674594]

>>19674249
BASED anon giving it 150%

[Anonymous No.19675368]

>>19671003
yeah that's the perfect scotch egg there. OPs look fine for fully cooked yolks though