▲ 17 r/Breadit
Buttermilk brown bread
Happy with how this turned out, will share recipe if anyone wants
u/darragh73 — 1 day ago
u/darragh73
r/InstantNoodles r/Irishdrivingtest r/CandyMakers r/InstantRamen r/ramen r/shittyfoodporn r/Baking r/Breadit r/AskIreland r/foodsafety r/fudge r/MobileLegendsGame
▲ 24 r/Irishdrivingtest
Passed first time in Drogheda
Theory test 2019, EDTs 2020-2021, 5 years because why not, passed today
u/darragh73 — 3 days ago
▲ 22 r/shittyfoodporn
Brioche baps
Spicy relish, buldak sauce, honey, cheesy scrambled eggs, beans. The scrambled eggs were perfect, will share recipe if anyone wants. Will cause pretty severe gas
u/darragh73 — 8 days ago
▲ 7 r/fudge
Hi fudge people, looking for some advice here
I’ve been making fudge a lot lately, here’s my recipe (would appreciate recommendations for tweaks/other recipes):
400g caster sugar
40g dark brown sugar
30ml golden syrup
120ml whole milk
75g butter
30ml double cream
Pinch of salt
1 tsp vanilla extract
I put everything except the vanilla into a big pot, and heat gently until all the sugar is dissolved, stirring continuously.
Turn heat to medium high, keep stirring and stop when it reaches a full boil.
Insert thermometer and let it boil undisturbed until 116C.
Take it off heat, and let it sit until it reaches 50C. Then I add the vanilla and mix it until it’s matte, and transfer it to setting dish.
It has been turning out well, it’s smooth and creamy with no detectable grains.
• The main problem I’m having is that it’s a workout getting it from the pot to the setting dish, I think I’m stirring too much before transferring. What should the fudge look like when it’s ready to start setting? I stir until it’s fully matte, but when I put it in my dish I have to hammer it with the bottom of a ramekin to mould it into a slab.
• I’ve been asked if I can make it chewier, more like commercial fudge. I’m not sure how, I’d appreciate any recipes/tips for getting that chewier texture.
• I want to try a chocolate version. I’m thinking of grating some chocolate into the pot when it’s cooling after being cooked. Maybe at 70C I could grate the chocolate on, so it’s fully melted before I mix the fudge at 50C?
I would also appreciate any general fudge making advice, thanks 🙏
u/darragh73 — 9 days ago
▲ 2 r/CandyMakers
Help with fudge?
I’ve been making fudge a lot lately, here’s my recipe (would appreciate recommendations for tweaks/other recipes):
400g caster sugar
40g dark brown sugar
30ml golden syrup
120ml whole milk
75g butter
30ml double cream
Pinch of salt
1 tsp vanilla extract
I put everything except the vanilla into a big pot, and heat gently until all the sugar is dissolved, stirring continuously.
Turn heat to medium high, keep stirring and stop when it reaches a full boil.
Insert thermometer and let it boil undisturbed until 116C.
Take it off heat, and let it sit until it reaches 50C. Then I add the vanilla and mix it until it’s matte, and transfer it to setting dish.
It has been turning out well, it’s smooth and creamy with no detectable grains.
• The main problem I’m having is that it’s a workout getting it from the pot to the setting dish, I think I’m stirring too much before transferring. What should the fudge look like when it’s ready to start setting? I stir until it’s fully matte, but when I put it in my dish I have to hammer it with the bottom of a ramekin to mould it into a slab.
• I’ve been asked if I can make it chewier, more like commercial fudge. I’m not sure how, I’d appreciate any recipes/tips for getting that chewier texture.
• I want to try a chocolate version. I’m thinking of grating some chocolate into the pot when it’s cooling after being cooked. Maybe at 70C I could grate the chocolate on, so it’s fully melted before I mix the fudge at 50C?
I would also appreciate any general fudge making advice, thanks 🙏
u/darragh73 — 10 days ago
▲ 52 r/shittyfoodporn
Made a wrap with yoghurt, biscuits and honey
Had desperate munchies at 2am, I used the chocolate banana flakes and vanilla chocolate balls from 2 corner yoghurts, and some of the yoghurt. I also add two crushed chocolate oaties and some honey
u/darragh73 — 2 months ago
▲ 32 r/InstantRamen
Shin Red Super Spicy with sweetcorn, jalapeños, sun-dried tomato, smoked paprika egg and buldak sauce
Reposting because I took a better picture while waiting for it to cool
u/darragh73 — 2 months ago
▲ 0 r/shittyfoodporn
Buldak carbonara with grated cheddar and mozzarella, jalapeños, sweetcorn, extra buldak sauce and a burnt egg
u/darragh73 — 2 months ago
▲ 2.5k r/Baking
Have to say I made flan and I hate it
It tastes like cheese. And it’s not nearly sweet enough. The recipe I used was 60ml water and 200g sugar for the caramel. The flan itself has 395g condensed milk, 350g evaporated milk, 6 egg yolks, 2 whole eggs, 1 tsp vanilla extract and a pinch of salt.
Due to over mixing and slightly overbaking the texture isn’t as smooth as I’d have liked but that’s besides the point, the thing tastes shit to me. In fairness a good bit of caramel stuck to the base of my tin as a shell so I might try another slice later with some golden syrup drizzled on top
Edit: I underestimated the effect over baking would have on the flavour, and I’ve got loads of good advice here so I’m going to make another one soon. Thanks everyone
u/darragh73 — 2 months ago
▲ 120 r/InstantRamen
Hot sauce disaster
Was adding extra buldak carbonara hot sauce from the bottle to the cheese buldak, when the lid fell off and half the bottle spilled into my noodles. Wish me luck
u/darragh73 — 2 months ago
▲ 47 r/Baking
Millionaires shortbread
I left the caramel and shortbread layers cooling in a glass dish, they were nearly fully cooled and I had them sitting beside the cooker. Decided to make noodles and didn’t move the glass dish away from cooker. Noodles ready, glass dish was then too hot to touch, panicked when I realised what I had done, but they turned out ok no biscuit caramel mess
u/darragh73 — 2 months ago
▲ 75 r/InstantRamen
Creamy version of the 2x spicy
Added some red cheddar and cream cheese to the 2x spicy buldak, but also threw in more red buldak hot sauce to keep it spicy. The pain is so addictive
u/darragh73 — 2 months ago
▲ 56 r/InstantRamen
Jalapeño and cheese buldak
Carbonara buldak pack with jalapenos, sweetcorn, grated red cheddar, garlic and herb cream cheese, milk, and red buldak sauce.
u/darragh73 — 2 months ago
▲ 156 r/InstantRamen
OBSESSED
Been working through the cheese and carbonara buldak, gradually adding more hot sauce. Attempted my first 2x spicy today, I made it brothy and added a little bit of sweetcorn and a fried egg to make it bearable (my dad was frying eggs and I squeezed another egg into the pan so it looks shit)
u/darragh73 — 3 months ago
▲ 3 r/ramen
New obsession
I’ve been working my way up to the 2x by adding hot sauce to the carbonara and cheese packets. Had my first bowl of 2x today, I drained less water than usual before adding the sauce, to keep it a bit brothy. And the sweetcorn and egg helped
u/darragh73 — 3 months ago
How should I be building Edith?
Currently I use dom ice, feather of heaven, radiant armour, starlium scythe, then another def item based on the methods being used to kick my ass. Should I be using two attacks items or just one?
Also my emblem setup is fighter emblem with firmness, festival of blood, and killing spree.
u/darragh73 — 3 months ago
▲ 0 r/AskIreland
Where can I order lots of Samyang Buldak flavours for cheap?
I want to order packs, and a good few flavours. If anyone has recommendations for reasonably priced online shops to order them, thanks
u/darragh73 — 3 months ago
▲ 5 r/InstantRamen
Where can I order lots of Samyang Buldak flavours for cheap, in Republic of Ireland?
I want packs not pots, and to try most of the flavours. Any advice for reasonably priced online shops appreciated thanks
u/darragh73 — 3 months ago