caramel garnish

1d on chopped
  • louis: awful but everything he does turns out well somehow?? burnt sugar he was trying to turn into a glaze and used the crispy bits of caramel as a garnish instead. definitely didn't deserve to stay to the next round
  • niall: was trying really hard but keeps distractedly stress eating and accidentally ate up all of one of his basket ingredients. gave up and turned to sabotaging everyone else. several grease fires. really just here for a laff x.
  • liam: didn't realize his oven setting was on celsius not fahrenheit and completely crisped half his ingredients, shat himself when he realized. a+++ presentation. probably forgot about his wontons.
  • harry: gathered ingredients without thinking about what he was going to make, he's completely out of counter space. lots of things are cooking but none of them seem cohesive. spent a lot of time with the ice cream machine

BAKED THAI SALMON

Ingredients
6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
½ cup + 2 tbsp Thai sweet chili sauce, divided
2 - 3 tbsp green onions, chopped
Cooking spray

Directions

In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.

Butterbeer Recipes

So I made my fiance butterbeer for an after lunch treat and he is now on a sugar high lol. He said he loved it though so I thought I’d share my recipes

Regular Butterbeer:

  • 12 oz cream soda
  • 1 tbsp butterscotch topping
  • 2 tsp butter extract
  • 1 tsp rum extract
  • Whipped cream
  • Caramel sauce (optional)

You can have this either warmed or chilled, it tastes great either way. Combine all the ingredients and stir slowly to mix in butterscotch topping. Top with whipped cream and garnish with caramel sauce

Butterbeer Latte: 

  • 2 tbsp butter 
  • 2 tbsp brown sugar
  • 1 mug of milk
  • 1 tsp rum extract
  • 1 tsp vanilla extract
  • Whipped cream topping
  • Dark roast coffee (optional)

In a sauce pan, melt the butter and brown sugar together to form a caramel sauce. Add the milk and extracts to the pan and bring to a light boil. Top with whipped cream. You can either have this mixture by itself or add it to a dark roast coffee. If you add it to coffee it tastes even better with a small tbsp of butterscotch topping mixed in.

I hope you enjoy these recipes!

Innis & Gunn Bourbon Dark Ale (7.4% abv)

Poor ol’ Innis & Gunn, amongst the larger UK craft beer community these Scottish dudes are kinda seen as the brewery equivalent of that creepy uncle whose stained rain coat seems to crawl of it’s own accord if you mistakenly get to close, no, that’s unfair. They’re like that dog in your grandparents small town that spends it’s days urinating on old ladies feet and snarling at small children like it want’s to eat their faces off in front of their parents. Nah, that’s not right either. They’re more like that bore of a fixture at the local pub who can drain someone’s life force with just a few words in his monotone drawl. What I mean is, most who know ‘em have learned to steer clear. 

This was a gift. I&G’s commitment to mediocrity has burned me too many times before and these days I walk past their bottles of couldn’t-give-a-fuckery without a second glance. So it was with some trepidation that I opened the really quite lovely box and popped the cap on that equally attractive bottle. Maybe this wasn’t gonna be so bad… 

A sip and… Slap me ‘round the chops with a wet dildo and call me Clarence! This really isn’t so bad at all. Like stewed dark stone fruits smothered in bourbon caramel sauce and garnished with a random twig. It’s unsurprisingly sweet and malty, the bourbon is restrained but evident throughout, and a lurking spicy earthiness develops towards the finish. It’s smooth, medium bodied and err, delicately carbed (or well, flat), but those well crafted and complex yet subtle and easy drinking flavours really did a number on my taste buds. I gotta say I thoroughly enjoyed it and even think I’ll try and grab a few more if I can.

Wait, what