Normie shitpost, I vibe-bake. 😂🤌
#foodstr
Constantin
constantin@nostr-check.me
npub1njaz...f3t9
I'm your everyday immigrant blue-collar, and pretty much every stereotype applies. I don't code, I don't have value to add, I don't even have a computer. Take it for what it is and don't have expectations. I'm here to learn.
I just want to brag about my homemade Limoncello. Cheers!
Same energy
(I marked it as sensitive. If your client doesn't support this option, maybe you should find one.)
You'd expect those with Bitcoin/er or Satoshi in their nicknames to be zappers. But it seems that most of them are all Likes, no Zaps. 😂
If somebody tells you that classical music is boring, show them this. 😂
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I went from drinking contests to submitting cooking recipes for contests on Nostr. 😂 Fatherhood. 🤷
Who would have thought that the TV shows would have a comeback? 🤷
How are my old farts and old souls? Our weekends start slower and earlier, and I kinda miss a day-drinking session. 😂
#SnowedInCooking #Foodstr
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Time to shill myself again, because we're the algorithm. In case anyone missed the memo, I have two niche side accounts.
The first one, for classical music aficionados, is useful as an inspiration source, but also to bring some beauty to your timeline. If that rings a bell, you should definitely check @Classical Music.
The second one, which is more like a niche of a niche, is about European train travel. @Trainstr is still in its early stages, but it will become richer over time.
That being said, I think more people should follow their interests and passions to help Nostr grow with niche npubs. You'll definitely get more likes than Sats, but it's the price we have to pay if we want Nostr to succeed, and participate in improving its retention. 🖖
This is how I shitpost, you'll see every bread that I bake. 😂
COTTAGE PIE RECIPE
(because one Nostrich asked)
This is a basic recipe that lets you build on it according to your taste, but more at the end of the post. Also, it is perfectly fine just as it is, and you should try it like this for the first time, if you are a beginner.
The Cottage Pie has two components, the purée, or mashed potatoes, and the ragu.
For the mashed potatoes:
A pot with water and salt
1 kg potatoes
100 g butter
100 ml milk
100g Parmesan
Salt & pepper
For the Ragu:
800 g ground beef
2 carrots
1 onion
1 garlic clove
1 tablespoon of tomato paste
A glass of red wine or dark beer (usually Guinness)
Peel your potatoes, cut them into cubes, and put them to boil. (You can be sure they're ready with the toothpick test. If it goes in without resistance, they're ready.)
In a pan, on medium heat, put some oil/fat/ghee/whatever and then the ground beef. Stir it because it's easy to burn it. After it gets a nice colour that shows you that it's cooked, make a hole in the middle and add the tomato paste directly on the bottom of the pan. With circular moves, slowly incorporate it into the ground beef. Now add the grated/finely chopped vegetables (carrots, onion, garlic), salt and pepper to taste, and stir to incorporate for a few minutes.
Add the wine/beer and let it simmer for 15 - 20 minutes, on low heat, and stir once in a while until most of the liquid has evaporated.
When it's ready, put the meat in a wider pot (cast iron in my picture, but you can use anything that's fine in the oven), and spread it uniformly.
When the potatoes are ready, put them in a sieve for a bit, and then move them to a bowl and add the butter, milk, and grated Parmesan. Mash them well, and add a bit more milk and butter if the potatoes are too dry. Parmesan, you can put more if it's to your taste, and you can use any similar dry cheese (Comte, Pecorino, etc.).
Now add the mashed potatoes on top of the meat, level up, add more grated Parmesan on top, and put it in the preheated oven at 180°C for 20 minutes. That's it!
If later you want to improve your recipe, here are a few small suggestions. In the oil/ghee used for ragu, you can add while heating it up a small branch of thyme, which you'll remove before adding the meat; in ragu, you can add green peas; in the mashed potatoes you can finely grate a quarter of nutmeg. Next time I'll make the French version, Hachis Parmentier, and I'll take more than one picture for more details.
Until then, bon appétit!
CC: @Blue
This is a basic recipe that lets you build on it according to your taste, but more at the end of the post. Also, it is perfectly fine just as it is, and you should try it like this for the first time, if you are a beginner.
The Cottage Pie has two components, the purée, or mashed potatoes, and the ragu.
For the mashed potatoes:
A pot with water and salt
1 kg potatoes
100 g butter
100 ml milk
100g Parmesan
Salt & pepper
For the Ragu:
800 g ground beef
2 carrots
1 onion
1 garlic clove
1 tablespoon of tomato paste
A glass of red wine or dark beer (usually Guinness)
Peel your potatoes, cut them into cubes, and put them to boil. (You can be sure they're ready with the toothpick test. If it goes in without resistance, they're ready.)
In a pan, on medium heat, put some oil/fat/ghee/whatever and then the ground beef. Stir it because it's easy to burn it. After it gets a nice colour that shows you that it's cooked, make a hole in the middle and add the tomato paste directly on the bottom of the pan. With circular moves, slowly incorporate it into the ground beef. Now add the grated/finely chopped vegetables (carrots, onion, garlic), salt and pepper to taste, and stir to incorporate for a few minutes.
Add the wine/beer and let it simmer for 15 - 20 minutes, on low heat, and stir once in a while until most of the liquid has evaporated.
When it's ready, put the meat in a wider pot (cast iron in my picture, but you can use anything that's fine in the oven), and spread it uniformly.
When the potatoes are ready, put them in a sieve for a bit, and then move them to a bowl and add the butter, milk, and grated Parmesan. Mash them well, and add a bit more milk and butter if the potatoes are too dry. Parmesan, you can put more if it's to your taste, and you can use any similar dry cheese (Comte, Pecorino, etc.).
Now add the mashed potatoes on top of the meat, level up, add more grated Parmesan on top, and put it in the preheated oven at 180°C for 20 minutes. That's it!
If later you want to improve your recipe, here are a few small suggestions. In the oil/ghee used for ragu, you can add while heating it up a small branch of thyme, which you'll remove before adding the meat; in ragu, you can add green peas; in the mashed potatoes you can finely grate a quarter of nutmeg. Next time I'll make the French version, Hachis Parmentier, and I'll take more than one picture for more details.
Until then, bon appétit!
CC: @Blue