I might be missing a joke haha but there's a dessert called pineapple upside down cake so that inspired the name.
To answer your second question tofu does have to be refrigerated but has a decent shelf life.
Close but they're a little different! Aquafaba is whipped juice from chickpeas, that's a great vegan substitute for like a meringue. Silken tofu is super wet soybean curd, you can get it in Asian markets if you haven't seen it before. I think that functions a little better as a binder for a dense product like this or pound cake.
Never tried it, but I've had friends report success with silken tofu instead of eggs in vegan pound cake 🤷. Might be worth a shot!
Shamelessly stolen from Sally's Baking Addiction - https://sallysbakingaddiction.com/buttery-caramel-apple-upside-down-cake/#tasty-recipes-83798.
That's a super cute idea, I'd love to see a picture if you try it with this recipe!
Been on an apple kick this month after my partner and I went apple picking. This is a crazy dense cake, but oh boy is it delicious! Cinnamon and nutmeg in the batter complements the apples very nicely.
Ahhh yeah that's probably not what you're looking for then.
I get very strong bagel vibes from the bubbly crust and shape, curious if you did a preferment bagel dough if it would be close. Maybe like this King Arthur recipe, but wrapped around fillings and baked instead of in bagel shape? https://www.kingarthurbaking.com/recipes/bagels-with-pate-fermentee-recipe
Grizzlies last undefeated team as we all expected!
I was the pasta frittata OP, my method was to brown the pasta on its own for a while and then mix eggs/cooked veggies/cheese and pour into the pasta. Then you can let it cook for a little and set into a solid sort of pancake, flip and finish. I bet this was still delicious though, I would be perfectly happy with this dish :)
Cornstarch dredge before searing is super interesting, I do this with tofu when I stir fry and it comes out incredibly crispy. Will have to give this technique a shot!
That sounds like Uber umami!
I think it's mostly from the fond in the pan, I just use low sodium kikkoman soy sauce.
Glass noodles are a personal favorite stir fry base This one has ribeye, carrots, mushrooms, green onions, and spinach. Looks a little brown but tastes delicious!
My partner doesn't love pork, and she's out of town so I made myself pork tenderloin lol. Rubbed with mustard and rosemary, cooked over a bed of apples and onions. Served with roasted potatoes, blanched green beans, and a little pan sauce.
Made a mushroom frittata with some leftover bucatini. I think it needs more variety in veggie if I ever make it again, some asparagus would have been great.
Huge bag of whole shrimp on sale at Costco, so I had to make some shrimp and grits! Whipped up a stock from the shells/heads for the grits, finished with a thin gravy made from bacon fat, white wine, and some more shrimp stock. Burnt the crap out of the toast but we didn't really need it anyways.
Apples are so good right now, been on an apple dessert kick. This is the recipe from Sally's Baking Addiction, cakier than I typically expect from a cobbler but very delicious! The ice cream is homemade, and a perfect complement to the apples.
Generates so many dishes but it is worth it! Served with bucatini and roasted asparagus.
Partner and I have had a blast with our first garden. It's been a tough year with a very serious drought in our area for much of the summer, but our squash have not minded at all and have thrived! We've harvested over 50 lbs of assorted squash from 8 plants! The acorn squash got ravaged by vine borers, so those got harvest very early and are just for decoration haha.
My partners favorite protein is ribeye. Made her one for our anniversary, saved the spinalis in our freezer for a while for this one. Reverse sear on the smoker. Made a rub that's a blend of chile powders, rosemary, coffee, and some other good stuff. Finished temp of 133°F which is perfect for a ribeye imo.
Plums at the farmers market looked great so we made a tart! Some almond extract and orange zest in the batter complements the plums beautifully.
Smoked for 1.5 hours then deep fried until crispy. Tossed them in a classic buffalo sauce and served with smoked green beans, tater tots and carrot sticks. Pic is pre-sauce, I think they look gorgeous fresh out the fryer.
