Giant Dutch baby
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While I was unfamiliar with the name I recognise a Yorkshire Pudding when I see one.
Not sure what you’re doing to it in the last image though 
I’m hungry now.
Best tater tots ever. Cook 6oz bacon in 10-inch cast iron skillet, add 20oz peanut oil after bacon is cooked and removed to a paper towel lined plate, bring oil up to temp and drop in frozen tots one at a time, adding the next one after the oil settles down. I have had good tots before, but these were so much better.
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Is that scrambles eggs?
Yes-with Frank’s Red Hot sauce. Eggs were average.
Unsolicited advice upcoming. If you love eggs that way please ignore.
I use to make eggs that way. Let them set and chop them up. Then I learned how to make amazing scrambled eggs.
Trick is medium low heat, and light movement with spatula whole time. This will form large soft curds. Take off when they are still a little raw. Always add cheese at very end so it doesn’t totally mix with eggs.
This will make elite scrambled eggs.
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Looks like scrambled in the pan.
I like them a bit firmer than your method turns out, but these were overdone. Not bad enough to be inedible, but not photogenic either.
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On the heat 90 seconds, off 20 seconds. Repeat.
This works too.
No, but then she doesn’t look like a dog either.
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I have plans to visit my brother and his family. One of the activities I am hoping to do with my nieces is make some homemade cheese. Heat milk, add acid, drain.
If anyone wants to do this, one thing that a lot of recipes suggest is to add your acid little by little until the curds start to separate. What isn’t obvious from those instructions is that you want enough acid so that the whiteness has coagulated into solidity and you are left with non-white whey. Also, make sure you stir while heating to avoid burnt milk on the bottom.
Now, I have some queso fresco and some whey. Any ideas?
Sub in whey for water in almost anything, esp. baking or like rice or oatmeal or dried beans. Also pickling maybe.
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I’ve never used water to pickle anything, but I only make refrigerator pickles.
I have plans to use it in a smoothie. I will try with some of the other ideas. I have almost a gallon, so I wonder if I can reduce it.
At a restaurant where I once worked, we would use whey to braise proteins like shanks and shoulders.
If I’m remembering, whey is rich in enzymes that assist in the breaking down of lean proteins and inter-muscular fats. After braising, we’d strain and then reduce the cooking liquid before mounting it with butter as a sauce for the dish.
If you’re raising any heritage pork or spring lamb, whey is also a good food supplement for animals that you’re bringing to slaughter.
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One loaf didn’t survive long enough for the photo:
Other than shape, everything else was close to perfect. Thin, crispy-chewy crust that crackles when you squeeze it and soft inside. Still worth making again even if I don’t improve on shaping. Also tastes really good and my place smells like bread.
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Just a reminder in case you forgot because of people dropping dead next to you from the 'rona:
It’s hatch chile season. Stock up for the coming year!
My local stores up here in Western Washington have started roasting.
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I added whey to some chicken soup. It added an underlying tanginess and texture that reminded me a bit of avoglemono.
