Symfony Profiler

Security

Token

There is no security token.

Firewall

main Name

Security enabled

Stateless

Configuration

Key	Value
provider	security.user.provider.concrete.app_user_provider
context	main
entry_point	App\Security\KbinAuthenticator
user_checker	App\Security\UserChecker
access_denied_handler	(none)
access_denied_url	(none)
authenticators	[`"two_factor" "remember_me" "App\Security\KbinAuthenticator" "App\Security\FacebookAuthenticator" "App\Security\GoogleAuthenticator" "App\Security\GithubAuthenticator" "App\Security\KeycloakAuthenticator"`]

Listeners

Listener	Duration	Response
Symfony\Component\Security\Http\Firewall\ChannelListener {#723`-map: Symfony\Component\Security\Http\AccessMap {#722 …} -logger: Monolog\Logger {#783 …} -httpPort: 80 -httpsPort: 443`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\ContextListener {#706-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\TokenStorage {#1017 …} -sessionKey: "_security_main" -logger: Monolog\Logger {#783 …} -userProviders: Symfony\Component\DependencyInjection\Argument\RewindableGenerator {#705 …} -dispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …} -registered: false -trustResolver: Scheb\TwoFactorBundle\Security\Authentication\AuthenticationTrustResolver {#780 …} -sessionTrackerEnabler: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage::enableUsageTracking(): void {#703 …}}	0.16 ms	(none)
Symfony\Component\Security\Http\Firewall\AuthenticatorManagerListener {#584`-authenticatorManager: Symfony\Component\Security\Http\Authentication\AuthenticatorManager {#595 …}`}	0.00 ms	(none)
Scheb\TwoFactorBundle\Security\Http\Firewall\TwoFactorAccessListener {#582`-twoFactorFirewallConfig: Scheb\TwoFactorBundle\Security\TwoFactor\TwoFactorFirewallConfig {#842 …} -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -twoFactorAccessDecider: Scheb\TwoFactorBundle\Security\Authorization\TwoFactorAccessDecider {#581 …}`}	0.06 ms	(none)
Symfony\Component\Security\Http\Firewall\AccessListener {#579`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -accessDecisionManager: Symfony\Component\Security\Core\Authorization\TraceableAccessDecisionManager {#937 …} -map: Symfony\Component\Security\Http\AccessMap {#722 …}`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\LogoutListener {#786`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -options: [ "csrf_parameter" => "_csrf_token" "csrf_token_id" => "logout" "logout_path" => "app_logout" ] -httpUtils: Symfony\Component\Security\Http\HttpUtils {#841 …} -csrfTokenManager: Symfony\Component\Security\Csrf\CsrfTokenManager {#1015 …} -eventDispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}`}	0.00 ms	(none)

Authenticators

No authenticators have been recorded. Check previous profiles on your authentication endpoint.

Access Decision

affirmative Strategy


"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
"App\Security\Voter\EntryCommentVoter"
"App\Security\Voter\EntryVoter"
"App\Security\Voter\MagazineVoter"
"App\Security\Voter\MessageThreadVoter"
"App\Security\Voter\MessageVoter"
"App\Security\Voter\NotificationVoter"
"App\Security\Voter\OAuth2UserConsentVoter"
"App\Security\Voter\PostCommentVoter"
"App\Security\Voter\PostVoter"
"App\Security\Voter\UserVoter"

#	Voter class
1	"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
2	"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
3	"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
4	"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
5	"App\Security\Voter\EntryCommentVoter"
6	"App\Security\Voter\EntryVoter"
7	"App\Security\Voter\MagazineVoter"
8	"App\Security\Voter\MessageThreadVoter"
9	"App\Security\Voter\MessageVoter"
10	"App\Security\Voter\NotificationVoter"
11	"App\Security\Voter\OAuth2UserConsentVoter"
12	"App\Security\Voter\PostCommentVoter"
13	"App\Security\Voter\PostVoter"
14	"App\Security\Voter\UserVoter"

Access decision log


null
"App\Security\Voter\UserVoter"
Proxies\__CG__\App\Entity\Entry {#2361
  +user: Proxies\__CG__\App\Entity\User {#2496 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
  +image: Proxies\__CG__\App\Entity\Image {#2538 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2540 …}
  +slug: "Millennial-lingo-by-Shen-Comic"
  +title: ""Millennial lingo" by Shen Comic"
  +url: "https://file.coffee/u/AsX99Lb6BTxN12_TGgiCW.jpg"
  +body: "Source: [Webtoon](https://m.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/) - [RSS](https://www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)"
  +type: "image"
  +lang: "en"
  +isOc: false
  +hasEmbed: true
  +commentCount: 190
  +favouriteCount: 1014
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1703222317 {#2533
    date: 2023-12-22 06:18:37.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#2541 …}
  +votes: Doctrine\ORM\PersistentCollection {#2543 …}
  +reports: Doctrine\ORM\PersistentCollection {#2545 …}
  +favourites: Doctrine\ORM\PersistentCollection {#2547 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2549 …}
  +badges: Doctrine\ORM\PersistentCollection {#2551 …}
  +children: [
    App\Entity\EntryComment {#2372
      +user: App\Entity\User {#265 …}
      +entry: Proxies\__CG__\App\Entity\Entry {#2361 …2}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
      +body: "That edit made my day."
      +lang: "en"
      +isAdult: false
      +favouriteCount: 10
      +score: 0
      +lastActive: DateTime @1702673223 {#2453
        date: 2023-12-15 21:47:03.0 +01:00
      }
      +ip: null
      +tags: null
      +mentions: [
        "@sag@lemm.ee"
        "@EmergMemeHologram@startrek.website"
      ]
      +children: Doctrine\ORM\PersistentCollection {#2380 …}
      +nested: Doctrine\ORM\PersistentCollection {#2382 …}
      +votes: Doctrine\ORM\PersistentCollection {#2384 …}
      +reports: Doctrine\ORM\PersistentCollection {#2379 …}
      +favourites: Doctrine\ORM\PersistentCollection {#2383 …}
      +notifications: Doctrine\ORM\PersistentCollection {#1906 …}
      -id: 225496
      -bodyTs: "'day':5 'edit':2 'made':3"
      +ranking: 0
      +commentCount: 0
      +upVotes: 0
      +downVotes: 0
      +visibility: "visible             "
      +apId: "https://lemmy.world/comment/6066629"
      +editedAt: null
      +createdAt: DateTimeImmutable @1702673223 {#2364
        date: 2023-12-15 21:47:03.0 +01:00
      }
      +"title": 225496
    }
  ]
  -id: 22383
  -titleTs: "'comic':5 'lingo':2 'millenni':1 'shen':4"
  -bodyTs: "'/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':5 '/en/slice-of-life/bluechair/rss?title_no=199)':9 'm.webtoons.com':4 'm.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':3 'rss':6 'sourc':1 'webtoon':2 'www.webtoons.com':8 'www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)':7"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702725437
  +visibility: "visible             "
  +apId: "https://lemm.ee/post/18057137"
  +editedAt: null
  +createdAt: DateTimeImmutable @1702639037 {#2519
    date: 2023-12-15 12:17:17.0 +01:00
  }
  +__isInitialized__: true
   …2
}
"App\Security\Voter\UserVoter"
Proxies\__CG__\App\Entity\Entry {#2361
  +user: Proxies\__CG__\App\Entity\User {#2496 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
  +image: Proxies\__CG__\App\Entity\Image {#2538 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2540 …}
  +slug: "Millennial-lingo-by-Shen-Comic"
  +title: ""Millennial lingo" by Shen Comic"
  +url: "https://file.coffee/u/AsX99Lb6BTxN12_TGgiCW.jpg"
  +body: "Source: [Webtoon](https://m.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/) - [RSS](https://www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)"
  +type: "image"
  +lang: "en"
  +isOc: false
  +hasEmbed: true
  +commentCount: 190
  +favouriteCount: 1014
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1703222317 {#2533
    date: 2023-12-22 06:18:37.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#2541 …}
  +votes: Doctrine\ORM\PersistentCollection {#2543 …}
  +reports: Doctrine\ORM\PersistentCollection {#2545 …}
  +favourites: Doctrine\ORM\PersistentCollection {#2547 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2549 …}
  +badges: Doctrine\ORM\PersistentCollection {#2551 …}
  +children: [
    App\Entity\EntryComment {#2372
      +user: App\Entity\User {#265 …}
      +entry: Proxies\__CG__\App\Entity\Entry {#2361 …2}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
      +body: "That edit made my day."
      +lang: "en"
      +isAdult: false
      +favouriteCount: 10
      +score: 0
      +lastActive: DateTime @1702673223 {#2453
        date: 2023-12-15 21:47:03.0 +01:00
      }
      +ip: null
      +tags: null
      +mentions: [
        "@sag@lemm.ee"
        "@EmergMemeHologram@startrek.website"
      ]
      +children: Doctrine\ORM\PersistentCollection {#2380 …}
      +nested: Doctrine\ORM\PersistentCollection {#2382 …}
      +votes: Doctrine\ORM\PersistentCollection {#2384 …}
      +reports: Doctrine\ORM\PersistentCollection {#2379 …}
      +favourites: Doctrine\ORM\PersistentCollection {#2383 …}
      +notifications: Doctrine\ORM\PersistentCollection {#1906 …}
      -id: 225496
      -bodyTs: "'day':5 'edit':2 'made':3"
      +ranking: 0
      +commentCount: 0
      +upVotes: 0
      +downVotes: 0
      +visibility: "visible             "
      +apId: "https://lemmy.world/comment/6066629"
      +editedAt: null
      +createdAt: DateTimeImmutable @1702673223 {#2364
        date: 2023-12-15 21:47:03.0 +01:00
      }
      +"title": 225496
    }
  ]
  -id: 22383
  -titleTs: "'comic':5 'lingo':2 'millenni':1 'shen':4"
  -bodyTs: "'/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':5 '/en/slice-of-life/bluechair/rss?title_no=199)':9 'm.webtoons.com':4 'm.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':3 'rss':6 'sourc':1 'webtoon':2 'www.webtoons.com':8 'www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)':7"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702725437
  +visibility: "visible             "
  +apId: "https://lemm.ee/post/18057137"
  +editedAt: null
  +createdAt: DateTimeImmutable @1702639037 {#2519
    date: 2023-12-15 12:17:17.0 +01:00
  }
  +__isInitialized__: true
   …2
}
"App\Security\Voter\UserVoter"
Proxies\__CG__\App\Entity\Entry {#2361
  +user: Proxies\__CG__\App\Entity\User {#2496 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
  +image: Proxies\__CG__\App\Entity\Image {#2538 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#2540 …}
  +slug: "Millennial-lingo-by-Shen-Comic"
  +title: ""Millennial lingo" by Shen Comic"
  +url: "https://file.coffee/u/AsX99Lb6BTxN12_TGgiCW.jpg"
  +body: "Source: [Webtoon](https://m.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/) - [RSS](https://www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)"
  +type: "image"
  +lang: "en"
  +isOc: false
  +hasEmbed: true
  +commentCount: 190
  +favouriteCount: 1014
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1703222317 {#2533
    date: 2023-12-22 06:18:37.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#2541 …}
  +votes: Doctrine\ORM\PersistentCollection {#2543 …}
  +reports: Doctrine\ORM\PersistentCollection {#2545 …}
  +favourites: Doctrine\ORM\PersistentCollection {#2547 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2549 …}
  +badges: Doctrine\ORM\PersistentCollection {#2551 …}
  +children: [
    App\Entity\EntryComment {#2372
      +user: App\Entity\User {#265 …}
      +entry: Proxies\__CG__\App\Entity\Entry {#2361 …2}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
      +body: "That edit made my day."
      +lang: "en"
      +isAdult: false
      +favouriteCount: 10
      +score: 0
      +lastActive: DateTime @1702673223 {#2453
        date: 2023-12-15 21:47:03.0 +01:00
      }
      +ip: null
      +tags: null
      +mentions: [
        "@sag@lemm.ee"
        "@EmergMemeHologram@startrek.website"
      ]
      +children: Doctrine\ORM\PersistentCollection {#2380 …}
      +nested: Doctrine\ORM\PersistentCollection {#2382 …}
      +votes: Doctrine\ORM\PersistentCollection {#2384 …}
      +reports: Doctrine\ORM\PersistentCollection {#2379 …}
      +favourites: Doctrine\ORM\PersistentCollection {#2383 …}
      +notifications: Doctrine\ORM\PersistentCollection {#1906 …}
      -id: 225496
      -bodyTs: "'day':5 'edit':2 'made':3"
      +ranking: 0
      +commentCount: 0
      +upVotes: 0
      +downVotes: 0
      +visibility: "visible             "
      +apId: "https://lemmy.world/comment/6066629"
      +editedAt: null
      +createdAt: DateTimeImmutable @1702673223 {#2364
        date: 2023-12-15 21:47:03.0 +01:00
      }
      +"title": 225496
    }
  ]
  -id: 22383
  -titleTs: "'comic':5 'lingo':2 'millenni':1 'shen':4"
  -bodyTs: "'/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':5 '/en/slice-of-life/bluechair/rss?title_no=199)':9 'm.webtoons.com':4 'm.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':3 'rss':6 'sourc':1 'webtoon':2 'www.webtoons.com':8 'www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)':7"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702725437
  +visibility: "visible             "
  +apId: "https://lemm.ee/post/18057137"
  +editedAt: null
  +createdAt: DateTimeImmutable @1702639037 {#2519
    date: 2023-12-15 12:17:17.0 +01:00
  }
  +__isInitialized__: true
   …2
}
"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2372
  +user: App\Entity\User {#265 …}
  +entry: Proxies\__CG__\App\Entity\Entry {#2361
    +user: Proxies\__CG__\App\Entity\User {#2496 …}
    +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
    +image: Proxies\__CG__\App\Entity\Image {#2538 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#2540 …}
    +slug: "Millennial-lingo-by-Shen-Comic"
    +title: ""Millennial lingo" by Shen Comic"
    +url: "https://file.coffee/u/AsX99Lb6BTxN12_TGgiCW.jpg"
    +body: "Source: [Webtoon](https://m.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/) - [RSS](https://www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)"
    +type: "image"
    +lang: "en"
    +isOc: false
    +hasEmbed: true
    +commentCount: 190
    +favouriteCount: 1014
    +score: 0
    +isAdult: false
    +sticky: false
    +lastActive: DateTime @1703222317 {#2533
      date: 2023-12-22 06:18:37.0 +01:00
    }
    +ip: null
    +adaAmount: 0
    +tags: null
    +mentions: null
    +comments: Doctrine\ORM\PersistentCollection {#2541 …}
    +votes: Doctrine\ORM\PersistentCollection {#2543 …}
    +reports: Doctrine\ORM\PersistentCollection {#2545 …}
    +favourites: Doctrine\ORM\PersistentCollection {#2547 …}
    +notifications: Doctrine\ORM\PersistentCollection {#2549 …}
    +badges: Doctrine\ORM\PersistentCollection {#2551 …}
    +children: [
      App\Entity\EntryComment {#2372}
    ]
    -id: 22383
    -titleTs: "'comic':5 'lingo':2 'millenni':1 'shen':4"
    -bodyTs: "'/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':5 '/en/slice-of-life/bluechair/rss?title_no=199)':9 'm.webtoons.com':4 'm.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':3 'rss':6 'sourc':1 'webtoon':2 'www.webtoons.com':8 'www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)':7"
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1702725437
    +visibility: "visible             "
    +apId: "https://lemm.ee/post/18057137"
    +editedAt: null
    +createdAt: DateTimeImmutable @1702639037 {#2519
      date: 2023-12-15 12:17:17.0 +01:00
    }
    +__isInitialized__: true
     …2
  }
  +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
  +image: null
  +parent: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
  +root: Proxies\__CG__\App\Entity\EntryComment {#2360 …}
  +body: "That edit made my day."
  +lang: "en"
  +isAdult: false
  +favouriteCount: 10
  +score: 0
  +lastActive: DateTime @1702673223 {#2453
    date: 2023-12-15 21:47:03.0 +01:00
  }
  +ip: null
  +tags: null
  +mentions: [
    "@sag@lemm.ee"
    "@EmergMemeHologram@startrek.website"
  ]
  +children: Doctrine\ORM\PersistentCollection {#2380 …}
  +nested: Doctrine\ORM\PersistentCollection {#2382 …}
  +votes: Doctrine\ORM\PersistentCollection {#2384 …}
  +reports: Doctrine\ORM\PersistentCollection {#2379 …}
  +favourites: Doctrine\ORM\PersistentCollection {#2383 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1906 …}
  -id: 225496
  -bodyTs: "'day':5 'edit':2 'made':3"
  +ranking: 0
  +commentCount: 0
  +upVotes: 0
  +downVotes: 0
  +visibility: "visible             "
  +apId: "https://lemmy.world/comment/6066629"
  +editedAt: null
  +createdAt: DateTimeImmutable @1702673223 {#2364
    date: 2023-12-15 21:47:03.0 +01:00
  }
  +"title": 225496
}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2372
  +user: App\Entity\User {#265 …}
  +entry: Proxies\__CG__\App\Entity\Entry {#2361
    +user: Proxies\__CG__\App\Entity\User {#2496 …}
    +magazine: Proxies\__CG__\App\Entity\Magazine {#2377 …}
    +image: Proxies\__CG__\App\Entity\Image {#2538 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#2540 …}
    +slug: "Millennial-lingo-by-Shen-Comic"
    +title: ""Millennial lingo" by Shen Comic"
    +url: "https://file.coffee/u/AsX99Lb6BTxN12_TGgiCW.jpg"
    +body: "Source: [Webtoon](https://m.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/) - [RSS](https://www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)"
    +type: "image"
    +lang: "en"
    +isOc: false
    +hasEmbed: true
    +commentCount: 190
    +favouriteCount: 1014
    +score: 0
    +isAdult: false
    +sticky: false
    +lastActive: DateTime @1703222317 {#2533
      date: 2023-12-22 06:18:37.0 +01:00
    }
    +ip: null
    +adaAmount: 0
    +tags: null
    +mentions: null
    +comments: Doctrine\ORM\PersistentCollection {#2541 …}
    +votes: Doctrine\ORM\PersistentCollection {#2543 …}
    +reports: Doctrine\ORM\PersistentCollection {#2545 …}
    +favourites: Doctrine\ORM\PersistentCollection {#2547 …}
    +notifications: Doctrine\ORM\PersistentCollection {#2549 …}
    +badges: Doctrine\ORM\PersistentCollection {#2551 …}
    +children: [
      App\Entity\EntryComment {#2372}
    ]
    -id: 22383
    -titleTs: "'comic':5 'lingo':2 'millenni':1 'shen':4"
    -bodyTs: "'/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':5 '/en/slice-of-life/bluechair/rss?title_no=199)':9 'm.webtoons.com':4 'm.webtoons.com/en/slice-of-life/bluechair/ep-1005-millennial-lingo/)':3 'rss':6 'sourc':1 'webtoon':2 'www.webtoons.com':8 'www.webtoons.com/en/slice-of-life/bluechair/rss?title_no=199)':7"
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1702725437
    +visibility: "visible             "
    +apId: "https://lemm.ee/post/18057137"
    +editedAt: null
    +createdAt: DateTimeImmutable @1702639037 {#2519
      date: 2023-12-15 12:17:17.0 +01:00
    }
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     …2
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"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
Proxies\__CG__\App\Entity\Entry {#1874
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Proxies\__CG__\App\Entity\Entry {#1874
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null
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#1410
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    date: 2023-12-27 14:23:05.0 +01:00
  }
  +"title": 256405
}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#1405
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    +slug: "What-is-this-growth-on-fallen-tree-branches"
    +title: "What is this growth on fallen tree branches?"
    +url: "https://lemmy.world/pictrs/image/73d4506d-cce3-48a8-aa39-7cb1c61f05d6.jpeg"
    +body: """
      I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
      \n
      I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
      \n
      I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
      """
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      date: 2023-12-27 13:03:32.0 +01:00
    }
    +__isInitialized__: true
     …2
  }
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  +body: "Though apparently only forms *because* of a fungus!"
  +lang: "en"
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    "@cosmicrookie@lemmy.world"
    "@uservoid1@lemmy.world"
    "@Madison420@lemmy.world"
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    date: 2023-12-27 14:23:05.0 +01:00
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  +"title": 256405
}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#1405
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    +domain: Proxies\__CG__\App\Entity\Domain {#2500 …}
    +slug: "What-is-this-growth-on-fallen-tree-branches"
    +title: "What is this growth on fallen tree branches?"
    +url: "https://lemmy.world/pictrs/image/73d4506d-cce3-48a8-aa39-7cb1c61f05d6.jpeg"
    +body: """
      I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
      \n
      I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
      \n
      I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
      """
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    -id: 25167
    -titleTs: "'branch':8 'fallen':6 'growth':4 'tree':7"
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      date: 2023-12-27 13:03:32.0 +01:00
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  +body: "Though apparently only forms *because* of a fungus!"
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    "@uservoid1@lemmy.world"
    "@Madison420@lemmy.world"
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}
"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
App\Entity\Entry {#1576
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  +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
  +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
  +url: "https://i.imgur.com/qCxuLc3.jpeg"
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    date: 2024-03-15 09:51:31.0 +01:00
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  +children: [
    5 => App\Entity\EntryComment {#2033
      +user: App\Entity\User {#265 …}
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      +body: "Definitely. Will post then when I get to my computer."
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        "@satanmat@lemmy.world"
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      +body: """
        I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
        \n
        I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
        """
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        "@Blahnominous@lemmynsfw.com"
        "@shadmere@lemmy.world"
        "@Blahnominous@lemmynsfw.com"
      ]
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      -id: 270046
      -bodyTs: "'actual':5 'beef':19 'chees':61 'cream':36 'florenc':30 'full':18 'got':34 'green':45 'guid':56 'ha':63 'initi':43 'jean':50 'know':32 'macaroni':59 'made':6 'peppercorn':46 'pierr':51 'recip':9,13,27,38,53 'sauc':37 'think':23 'though':41,62 'took':25 'tyler':29 'use':11,15,44,49 'wellington':20"
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      +body: """
        Personal Beef Wellingtons. Two servings.\n
        \n
        **Duxelles**\n
        \n
        - 8 ounces white mushrooms\n
        - 1 shallot\n
        - 2 cloves garlic\n
        - 1 sprig thyme leaves\n
        - 1 tbsp butter\n
        - 2 tbsp brandy (I used whiskey this time, turned out great)\n
        - Salt and pepper\n
        \n
        1. Finely chop all the solid ingredients (food processor works great for this).\n
        2. Heat butter over medium heat. Add mixture and saute a moment.\n
        3. Add whiskey, salt, and pepper. Stir.\n
        4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
        \n
        **Beef Wellingtons**\n
        \n
        - Duxelles\n
        - 2 filet mignon steaks\n
        - Salt and pepper\n
        - Mustard\n
        - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
        - 4 slices prosciutto\n
        - 2 egg yolks\n
        \n
        1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
        2. Salt and pepper steaks.\n
        3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
        4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
        5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
        6. Cut puff pastry sheet in half lengthwise.\n
        7. Place two slices prosciutto on each piece of pastry.\n
        8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
        9. Place a steak on top of the duxelles.\n
        10. Top each steak with half the remaining duxelles.\n
        11. Fold puff pastry up and around the steaks, sealing the edges.\n
        12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
        13. Preheat oven to 400 degrees.\n
        14. Unwrap Wellingtons.\n
        15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
        16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
        17. Bake for 20-23 minutes, until pastry is golden brown.\n
        \n
        **Pink Peppercorn Sauce**\n
        \n
        - 1 shallot, sliced\n
        - 1 clove garlic, smashed\n
        - 2 sprigs thyme leaves\n
        - 1/2 cup brandy (Again, I used whiskey)\n
        - 2 cups beef stock\n
        - 1 cup heavy cream\n
        - 1 tablespoon mustard\n
        - 2-3 tbsp pink peppercorns, lightly crushed\n
        \n
        1. After searing beef in pan, add 2 tablespoons olive oil.\n
        2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
        3. Remove from heat. Add brandy.\n
        4. Flambe. After flame dies down, return to heat.\n
        5. Add stock. Reduce by half.\n
        6. Strain out solids, return to heat.\n
        7. Add cream and mustard.\n
        8. Add pink peppercorns.\n
        9. Reduce by half again.
        """
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        "@satanmat@lemmy.world"
        "@shadmere@lemmy.world"
        "@satanmat@lemmy.world"
      ]
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      -bodyTs: "'-15':72 '-2':403 '-23':337 '-3':377 '-40':284 '-45':137 '1':11,16,20,37,93,112,347,350,369,373,383,402 '1/2':358 '10':71,248 '11':257 '12':269 '13':295 '14':301 '15':304 '16':317 '17':333 '2':13,23,50,85,109,125,306,354,365,376,390,394 '20':336 '3':62,130,405 '30':136,283 '4':69,106,146,411 '40':121 '400':299 '5':172,181,420 '6':201,426 '7':209,433 '8':7,219,438 '9':239,442 'add':56,63,389,395,409,421,434,439 'also':325 'around':150,263 'bake':334 'beat':305 'beef':2,82,367,386 'bite':178 'brandi':25,360,410 'brown':343 'butter':22,52 'chines':163 'chop':39 'clove':14,351 'complet':149 'construct':272 'cool':145 'could':196 'couldn':166 'cream':372,435 'crush':328,382 'cup':359,366,370 'cut':202 'degre':300 'die':415 'direct':120 'dri':81 'duxell':6,84,224,247,256 'edg':268 'egg':110,307,312 'english':153,169 'enough':191 'filet':86 'find':168 'fine':38 'flamb':412 'flame':414 'fold':258 'food':44 'fridg':281 'frozen':95 'garlic':15,352,397 'golden':342 'great':33,47 'half':193,207,253,425,445 'hate':104 'heat':51,55,134,408,419,432 'heavi':371 'help':287 'high':133 'ingredi':43 'keep':289 'larg':190 'leav':19,357,400 'lengthwis':208 'let':144 'light':381 'littl':177 'make':99 'medium':54 'middl':227 'mignon':87 'mine':124 'minut':73,122,285,338,404 'mixtur':57,78 'moment':61 'mound':222 'mushroom':10 'mustard':92,148,157,170,375,437 'oil':393 'oliv':392 'ounc':8 'oven':297 'pan':388 'pastri':97,118,185,204,218,230,260,340 'pepper':36,67,91,128 'peppercorn':330,345,380,441 'per':119 'person':1 'piec':216 'pink':329,344,379,440 'place':210,220,240,279 'plastic':276 'preheat':296 'pretti':80 'processor':45 'prosciutto':108,213 'puff':96,117,184,203,259 'quarter':232 'reduc':423,443 'remain':255 'remov':406 'return':417,430 'roll':182 'salt':34,65,89,126 'sauc':346 'saut':59,70,131,401 'score':318 'seal':266,294 'sear':143,385 'second':138 'serv':5 'shallot':12,348,396 'shape':291 'sheet':94,115,186,205 'side':141 'singl':199 'slather':147 'slice':107,212,349 'smash':353 'solid':42,429 'someth':174 'sprig':17,355 'sprinkl':326 'standard':156 'stay':293 'steak':88,129,152,200,242,251,265 'stir':68 'stock':368,422 'strain':427 'tablespoon':374,391 'tbsp':21,24,378 'thaw':113 'thyme':18,356,399 'tight':274 'time':30 'top':244,249,320 'turn':31 'two':4,211 'unwrap':302 'use':27,159,162,310,363 'want':173 'wash':313 'wellington':3,83,273,303,316,323 'whiskey':28,64,364 'white':9 'work':46 'wrap':197,270,277 'yolk':111,308"
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    2 => App\Entity\EntryComment {#2040
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      +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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      }
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    1 => App\Entity\EntryComment {#2331
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      +body: """
        For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
        \n
        [It turned out great](https://i.imgur.com/4N62YJP.jpg).
        """
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        "@shadmere@lemmy.world"
        "@Kit@lemmy.blahaj.zone"
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    0 => App\Entity\EntryComment {#2342
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      +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
      +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
      +lang: "en"
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  ]
  -id: 26395
  -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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    date: 2024-01-01 03:13:41.0 +01:00
  }
}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#1576
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  +domain: Proxies\__CG__\App\Entity\Domain {#1743 …}
  +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
  +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
  +url: "https://i.imgur.com/qCxuLc3.jpeg"
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  +hasEmbed: true
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    date: 2024-03-15 09:51:31.0 +01:00
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  +children: [
    5 => App\Entity\EntryComment {#2033
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1576}
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      +body: "Definitely. Will post then when I get to my computer."
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        "@satanmat@lemmy.world"
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        date: 2024-01-01 04:06:27.0 +01:00
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    4 => App\Entity\EntryComment {#2078
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      +root: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
      +body: """
        I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
        \n
        I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
        """
      +lang: "en"
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        "@shadmere@lemmy.world"
        "@Blahnominous@lemmynsfw.com"
        "@shadmere@lemmy.world"
        "@Blahnominous@lemmynsfw.com"
      ]
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      -id: 270046
      -bodyTs: "'actual':5 'beef':19 'chees':61 'cream':36 'florenc':30 'full':18 'got':34 'green':45 'guid':56 'ha':63 'initi':43 'jean':50 'know':32 'macaroni':59 'made':6 'peppercorn':46 'pierr':51 'recip':9,13,27,38,53 'sauc':37 'think':23 'though':41,62 'took':25 'tyler':29 'use':11,15,44,49 'wellington':20"
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        date: 2024-03-13 09:25:46.0 +01:00
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        date: 2024-01-01 15:37:18.0 +01:00
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    3 => App\Entity\EntryComment {#2087
      +user: App\Entity\User {#265 …}
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      +parent: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
      +body: """
        Personal Beef Wellingtons. Two servings.\n
        \n
        **Duxelles**\n
        \n
        - 8 ounces white mushrooms\n
        - 1 shallot\n
        - 2 cloves garlic\n
        - 1 sprig thyme leaves\n
        - 1 tbsp butter\n
        - 2 tbsp brandy (I used whiskey this time, turned out great)\n
        - Salt and pepper\n
        \n
        1. Finely chop all the solid ingredients (food processor works great for this).\n
        2. Heat butter over medium heat. Add mixture and saute a moment.\n
        3. Add whiskey, salt, and pepper. Stir.\n
        4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
        \n
        **Beef Wellingtons**\n
        \n
        - Duxelles\n
        - 2 filet mignon steaks\n
        - Salt and pepper\n
        - Mustard\n
        - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
        - 4 slices prosciutto\n
        - 2 egg yolks\n
        \n
        1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
        2. Salt and pepper steaks.\n
        3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
        4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
        5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
        6. Cut puff pastry sheet in half lengthwise.\n
        7. Place two slices prosciutto on each piece of pastry.\n
        8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
        9. Place a steak on top of the duxelles.\n
        10. Top each steak with half the remaining duxelles.\n
        11. Fold puff pastry up and around the steaks, sealing the edges.\n
        12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
        13. Preheat oven to 400 degrees.\n
        14. Unwrap Wellingtons.\n
        15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
        16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
        17. Bake for 20-23 minutes, until pastry is golden brown.\n
        \n
        **Pink Peppercorn Sauce**\n
        \n
        - 1 shallot, sliced\n
        - 1 clove garlic, smashed\n
        - 2 sprigs thyme leaves\n
        - 1/2 cup brandy (Again, I used whiskey)\n
        - 2 cups beef stock\n
        - 1 cup heavy cream\n
        - 1 tablespoon mustard\n
        - 2-3 tbsp pink peppercorns, lightly crushed\n
        \n
        1. After searing beef in pan, add 2 tablespoons olive oil.\n
        2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
        3. Remove from heat. Add brandy.\n
        4. Flambe. After flame dies down, return to heat.\n
        5. Add stock. Reduce by half.\n
        6. Strain out solids, return to heat.\n
        7. Add cream and mustard.\n
        8. Add pink peppercorns.\n
        9. Reduce by half again.
        """
      +lang: "en"
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        "@satanmat@lemmy.world"
        "@shadmere@lemmy.world"
        "@satanmat@lemmy.world"
      ]
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      -id: 270076
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        date: 2024-01-01 15:47:15.0 +01:00
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      +"title": 270076
    }
    2 => App\Entity\EntryComment {#2040
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      +entry: App\Entity\Entry {#1576}
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      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
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      +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
      +lang: "en"
      +isAdult: false
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      +ip: null
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      +mentions: [
        "@shadmere@lemmy.world"
        "@satanmat@lemmy.world"
      ]
      +children: Doctrine\ORM\PersistentCollection {#2345 …}
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      -id: 270083
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      +ranking: 0
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      +downVotes: 0
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      +apId: "https://lemmy.world/comment/6332617"
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      +createdAt: DateTimeImmutable @1704120607 {#2138
        date: 2024-01-01 15:50:07.0 +01:00
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      +"title": 270083
    }
    1 => App\Entity\EntryComment {#2331
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1576}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
      +body: """
        For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
        \n
        [It turned out great](https://i.imgur.com/4N62YJP.jpg).
        """
      +lang: "en"
      +isAdult: false
      +favouriteCount: 2
      +score: 0
      +lastActive: DateTime @1704120674 {#2060
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        "@shadmere@lemmy.world"
        "@Kit@lemmy.blahaj.zone"
      ]
      +children: Doctrine\ORM\PersistentCollection {#2289 …}
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      +votes: Doctrine\ORM\PersistentCollection {#2325 …}
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    0 => App\Entity\EntryComment {#2342
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1576}
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      +image: null
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      +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
      +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
      +lang: "en"
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        "@AmosBurton@lemmy.world"
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  -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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    date: 2024-01-01 03:13:41.0 +01:00
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}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#1576
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  +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
  +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
  +url: "https://i.imgur.com/qCxuLc3.jpeg"
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  +children: [
    5 => App\Entity\EntryComment {#2033
      +user: App\Entity\User {#265 …}
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      +body: "Definitely. Will post then when I get to my computer."
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        date: 2024-01-01 04:06:27.0 +01:00
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    4 => App\Entity\EntryComment {#2078
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      +body: """
        I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
        \n
        I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
        """
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        "@Blahnominous@lemmynsfw.com"
        "@shadmere@lemmy.world"
        "@Blahnominous@lemmynsfw.com"
      ]
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        date: 2024-03-13 09:25:46.0 +01:00
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        date: 2024-01-01 15:37:18.0 +01:00
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    3 => App\Entity\EntryComment {#2087
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      +body: """
        Personal Beef Wellingtons. Two servings.\n
        \n
        **Duxelles**\n
        \n
        - 8 ounces white mushrooms\n
        - 1 shallot\n
        - 2 cloves garlic\n
        - 1 sprig thyme leaves\n
        - 1 tbsp butter\n
        - 2 tbsp brandy (I used whiskey this time, turned out great)\n
        - Salt and pepper\n
        \n
        1. Finely chop all the solid ingredients (food processor works great for this).\n
        2. Heat butter over medium heat. Add mixture and saute a moment.\n
        3. Add whiskey, salt, and pepper. Stir.\n
        4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
        \n
        **Beef Wellingtons**\n
        \n
        - Duxelles\n
        - 2 filet mignon steaks\n
        - Salt and pepper\n
        - Mustard\n
        - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
        - 4 slices prosciutto\n
        - 2 egg yolks\n
        \n
        1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
        2. Salt and pepper steaks.\n
        3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
        4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
        5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
        6. Cut puff pastry sheet in half lengthwise.\n
        7. Place two slices prosciutto on each piece of pastry.\n
        8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
        9. Place a steak on top of the duxelles.\n
        10. Top each steak with half the remaining duxelles.\n
        11. Fold puff pastry up and around the steaks, sealing the edges.\n
        12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
        13. Preheat oven to 400 degrees.\n
        14. Unwrap Wellingtons.\n
        15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
        16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
        17. Bake for 20-23 minutes, until pastry is golden brown.\n
        \n
        **Pink Peppercorn Sauce**\n
        \n
        - 1 shallot, sliced\n
        - 1 clove garlic, smashed\n
        - 2 sprigs thyme leaves\n
        - 1/2 cup brandy (Again, I used whiskey)\n
        - 2 cups beef stock\n
        - 1 cup heavy cream\n
        - 1 tablespoon mustard\n
        - 2-3 tbsp pink peppercorns, lightly crushed\n
        \n
        1. After searing beef in pan, add 2 tablespoons olive oil.\n
        2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
        3. Remove from heat. Add brandy.\n
        4. Flambe. After flame dies down, return to heat.\n
        5. Add stock. Reduce by half.\n
        6. Strain out solids, return to heat.\n
        7. Add cream and mustard.\n
        8. Add pink peppercorns.\n
        9. Reduce by half again.
        """
      +lang: "en"
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        "@shadmere@lemmy.world"
        "@satanmat@lemmy.world"
        "@shadmere@lemmy.world"
        "@satanmat@lemmy.world"
      ]
      +children: Doctrine\ORM\PersistentCollection {#2091 …}
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      -id: 270076
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        date: 2024-03-13 10:08:03.0 +01:00
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        date: 2024-01-01 15:47:15.0 +01:00
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    2 => App\Entity\EntryComment {#2040
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      +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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        date: 2024-01-01 15:50:07.0 +01:00
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        "@shadmere@lemmy.world"
        "@satanmat@lemmy.world"
      ]
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      +ranking: 0
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      +apId: "https://lemmy.world/comment/6332617"
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      +createdAt: DateTimeImmutable @1704120607 {#2138
        date: 2024-01-01 15:50:07.0 +01:00
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      +"title": 270083
    }
    1 => App\Entity\EntryComment {#2331
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1576}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
      +body: """
        For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
        \n
        [It turned out great](https://i.imgur.com/4N62YJP.jpg).
        """
      +lang: "en"
      +isAdult: false
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      +score: 0
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        "@shadmere@lemmy.world"
        "@Kit@lemmy.blahaj.zone"
      ]
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      +"title": 270088
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    0 => App\Entity\EntryComment {#2342
      +user: App\Entity\User {#265 …}
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      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
      +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
      +lang: "en"
      +isAdult: false
      +favouriteCount: 3
      +score: 0
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        "@AmosBurton@lemmy.world"
      ]
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      -id: 271155
      -bodyTs: "'add':13 'admit':6 'black':17 'bunch':15 'cayenn':23 'dash':21 'delici':12 'egg':7 'go':4 'look':1 'm':3 'mmm':24 'pepper':18 'salad':8 'sandwich':9"
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        date: 2024-01-01 22:39:34.0 +01:00
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    date: 2024-01-01 03:13:41.0 +01:00
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}
"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2033
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
    +body: null
    +type: "image"
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      date: 2024-03-15 09:51:31.0 +01:00
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      5 => App\Entity\EntryComment {#2033}
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
        ]
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          date: 2024-03-13 09:25:46.0 +01:00
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          date: 2024-01-01 15:37:18.0 +01:00
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      }
      3 => App\Entity\EntryComment {#2087
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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          date: 2024-03-13 10:08:03.0 +01:00
        }
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          date: 2024-01-01 15:47:15.0 +01:00
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        +"title": 270076
      }
      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
        +lang: "en"
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 270083
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        +ranking: 0
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          date: 2024-01-01 15:50:07.0 +01:00
        }
        +"title": 270083
      }
      1 => App\Entity\EntryComment {#2331
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        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
        +lang: "en"
        +isAdult: false
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        +score: 0
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          date: 2024-01-01 15:51:14.0 +01:00
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          "@shadmere@lemmy.world"
          "@Kit@lemmy.blahaj.zone"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2289 …}
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        -id: 270088
        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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      }
      0 => App\Entity\EntryComment {#2342
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        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
        +lang: "en"
        +isAdult: false
        +favouriteCount: 3
        +score: 0
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          date: 2024-01-01 22:39:34.0 +01:00
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        +ip: null
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          "@shadmere@lemmy.world"
          "@AmosBurton@lemmy.world"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2343 …}
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        -id: 271155
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    ]
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      date: 2024-01-01 03:13:41.0 +01:00
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  }
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  +body: "Definitely. Will post then when I get to my computer."
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    "@satanmat@lemmy.world"
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    date: 2024-01-01 04:06:27.0 +01:00
  }
  +"title": 269069
}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2033
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    +user: App\Entity\User {#265 …}
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    +domain: Proxies\__CG__\App\Entity\Domain {#1743 …}
    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
    +body: null
    +type: "image"
    +lang: "en"
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    +hasEmbed: true
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      date: 2024-03-15 09:51:31.0 +01:00
    }
    +ip: null
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    +comments: Doctrine\ORM\PersistentCollection {#1551 …}
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    +favourites: Doctrine\ORM\PersistentCollection {#1561 …}
    +notifications: Doctrine\ORM\PersistentCollection {#1567 …}
    +badges: Doctrine\ORM\PersistentCollection {#1559 …}
    +children: [
      5 => App\Entity\EntryComment {#2033}
      4 => App\Entity\EntryComment {#2078
        +user: App\Entity\User {#265 …}
        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
        +lang: "en"
        +isAdult: false
        +favouriteCount: 4
        +score: 0
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          date: 2024-01-01 15:37:18.0 +01:00
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          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
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          date: 2024-03-13 09:25:46.0 +01:00
        }
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          date: 2024-01-01 15:37:18.0 +01:00
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        +"title": 270046
      }
      3 => App\Entity\EntryComment {#2087
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        +image: null
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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          "@satanmat@lemmy.world"
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        -id: 270083
        -bodyTs: "'/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'gruyer':22 'half':36,40 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'use':7,18,35 'white':25"
        +ranking: 0
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          date: 2024-01-01 15:50:07.0 +01:00
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        +"title": 270083
      }
      1 => App\Entity\EntryComment {#2331
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        +entry: App\Entity\Entry {#1576}
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        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
        +lang: "en"
        +isAdult: false
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        +score: 0
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          date: 2024-01-01 15:51:14.0 +01:00
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          "@shadmere@lemmy.world"
          "@Kit@lemmy.blahaj.zone"
        ]
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        -id: 270088
        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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        +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
        +lang: "en"
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          date: 2024-01-01 22:39:34.0 +01:00
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          "@shadmere@lemmy.world"
          "@AmosBurton@lemmy.world"
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        -id: 271155
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    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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  }
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  +body: "Definitely. Will post then when I get to my computer."
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}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2033
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
    +body: null
    +type: "image"
    +lang: "en"
    +isOc: false
    +hasEmbed: true
    +commentCount: 19
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    +badges: Doctrine\ORM\PersistentCollection {#1559 …}
    +children: [
      5 => App\Entity\EntryComment {#2033}
      4 => App\Entity\EntryComment {#2078
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
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      3 => App\Entity\EntryComment {#2087
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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        }
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      }
      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 270083
        -bodyTs: "'/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'gruyer':22 'half':36,40 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'use':7,18,35 'white':25"
        +ranking: 0
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        }
        +"title": 270083
      }
      1 => App\Entity\EntryComment {#2331
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@Kit@lemmy.blahaj.zone"
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        -id: 270088
        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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      }
      0 => App\Entity\EntryComment {#2342
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        +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
        +lang: "en"
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          date: 2024-01-01 22:39:34.0 +01:00
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          "@shadmere@lemmy.world"
          "@AmosBurton@lemmy.world"
        ]
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        -id: 271155
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    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
    -bodyTs: null
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      date: 2024-01-01 03:13:41.0 +01:00
    }
  }
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  +root: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
  +body: """
    I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
    \n
    I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
    """
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    "@Blahnominous@lemmynsfw.com"
    "@shadmere@lemmy.world"
    "@Blahnominous@lemmynsfw.com"
  ]
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    date: 2024-03-13 09:25:46.0 +01:00
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}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2078
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
    +body: null
    +type: "image"
    +lang: "en"
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    +hasEmbed: true
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    +children: [
      5 => App\Entity\EntryComment {#2033
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        +body: "Definitely. Will post then when I get to my computer."
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          date: 2024-01-01 04:06:27.0 +01:00
        }
        +"title": 269069
      }
      4 => App\Entity\EntryComment {#2078}
      3 => App\Entity\EntryComment {#2087
        +user: App\Entity\User {#265 …}
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
        +lang: "en"
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 270076
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        }
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      }
      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 270083
        -bodyTs: "'/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'gruyer':22 'half':36,40 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'use':7,18,35 'white':25"
        +ranking: 0
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        }
        +"title": 270083
      }
      1 => App\Entity\EntryComment {#2331
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@Kit@lemmy.blahaj.zone"
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        -id: 270088
        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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      }
      0 => App\Entity\EntryComment {#2342
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        +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
        +lang: "en"
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          date: 2024-01-01 22:39:34.0 +01:00
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          "@shadmere@lemmy.world"
          "@AmosBurton@lemmy.world"
        ]
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        -id: 271155
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    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
    -bodyTs: null
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      date: 2024-01-01 03:13:41.0 +01:00
    }
  }
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  +root: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
  +body: """
    I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
    \n
    I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
    """
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    "@Blahnominous@lemmynsfw.com"
    "@shadmere@lemmy.world"
    "@Blahnominous@lemmynsfw.com"
  ]
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    date: 2024-03-13 09:25:46.0 +01:00
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}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2078
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
    +body: null
    +type: "image"
    +lang: "en"
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    +hasEmbed: true
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    +children: [
      5 => App\Entity\EntryComment {#2033
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        +body: "Definitely. Will post then when I get to my computer."
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          date: 2024-01-01 04:06:27.0 +01:00
        }
        +"title": 269069
      }
      4 => App\Entity\EntryComment {#2078}
      3 => App\Entity\EntryComment {#2087
        +user: App\Entity\User {#265 …}
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
        +lang: "en"
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 270076
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        +ranking: 0
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        +editedAt: DateTimeImmutable @1710320883 {#2088
          date: 2024-03-13 10:08:03.0 +01:00
        }
        +createdAt: DateTimeImmutable @1704120435 {#2095
          date: 2024-01-01 15:47:15.0 +01:00
        }
        +"title": 270076
      }
      2 => App\Entity\EntryComment {#2040
        +user: App\Entity\User {#265 …}
        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
        +lang: "en"
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          date: 2024-01-01 15:50:07.0 +01:00
        }
        +ip: null
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        +mentions: [
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2345 …}
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        -id: 270083
        -bodyTs: "'/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'gruyer':22 'half':36,40 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'use':7,18,35 'white':25"
        +ranking: 0
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          date: 2024-01-01 15:50:07.0 +01:00
        }
        +"title": 270083
      }
      1 => App\Entity\EntryComment {#2331
        +user: App\Entity\User {#265 …}
        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
        +lang: "en"
        +isAdult: false
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        +score: 0
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          date: 2024-01-01 15:51:14.0 +01:00
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          "@shadmere@lemmy.world"
          "@Kit@lemmy.blahaj.zone"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2289 …}
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        -id: 270088
        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
        +ranking: 0
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          date: 2024-01-01 15:51:14.0 +01:00
        }
        +"title": 270088
      }
      0 => App\Entity\EntryComment {#2342
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        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
        +lang: "en"
        +isAdult: false
        +favouriteCount: 3
        +score: 0
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          date: 2024-01-01 22:39:34.0 +01:00
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          "@shadmere@lemmy.world"
          "@AmosBurton@lemmy.world"
        ]
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        -id: 271155
        -bodyTs: "'add':13 'admit':6 'black':17 'bunch':15 'cayenn':23 'dash':21 'delici':12 'egg':7 'go':4 'look':1 'm':3 'mmm':24 'pepper':18 'salad':8 'sandwich':9"
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          date: 2024-01-01 22:39:34.0 +01:00
        }
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    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
    -bodyTs: null
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      date: 2024-01-01 03:13:41.0 +01:00
    }
  }
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
  +image: null
  +parent: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
  +root: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
  +body: """
    I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
    \n
    I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
    """
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    date: 2024-01-01 15:37:18.0 +01:00
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    "@Blahnominous@lemmynsfw.com"
    "@shadmere@lemmy.world"
    "@Blahnominous@lemmynsfw.com"
  ]
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    date: 2024-03-13 09:25:46.0 +01:00
  }
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  }
  +"title": 270046
}
"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2087
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
    +body: null
    +type: "image"
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      date: 2024-03-15 09:51:31.0 +01:00
    }
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    +children: [
      5 => App\Entity\EntryComment {#2033
        +user: App\Entity\User {#265 …}
        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
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        +root: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
        +body: "Definitely. Will post then when I get to my computer."
        +lang: "en"
        +isAdult: false
        +favouriteCount: 9
        +score: 0
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          date: 2024-01-01 04:06:27.0 +01:00
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 269069
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        +ranking: 0
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          date: 2024-01-01 04:06:27.0 +01:00
        }
        +"title": 269069
      }
      4 => App\Entity\EntryComment {#2078
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        +entry: App\Entity\Entry {#1576}
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        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
        +lang: "en"
        +isAdult: false
        +favouriteCount: 4
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          date: 2024-01-01 15:37:18.0 +01:00
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          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2097 …}
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        -id: 270046
        -bodyTs: "'actual':5 'beef':19 'chees':61 'cream':36 'florenc':30 'full':18 'got':34 'green':45 'guid':56 'ha':63 'initi':43 'jean':50 'know':32 'macaroni':59 'made':6 'peppercorn':46 'pierr':51 'recip':9,13,27,38,53 'sauc':37 'think':23 'though':41,62 'took':25 'tyler':29 'use':11,15,44,49 'wellington':20"
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          date: 2024-01-01 15:37:18.0 +01:00
        }
        +"title": 270046
      }
      3 => App\Entity\EntryComment {#2087}
      2 => App\Entity\EntryComment {#2040
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        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
        +lang: "en"
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 270083
        -bodyTs: "'/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'gruyer':22 'half':36,40 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'use':7,18,35 'white':25"
        +ranking: 0
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          date: 2024-01-01 15:50:07.0 +01:00
        }
        +"title": 270083
      }
      1 => App\Entity\EntryComment {#2331
        +user: App\Entity\User {#265 …}
        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
        +lang: "en"
        +isAdult: false
        +favouriteCount: 2
        +score: 0
        +lastActive: DateTime @1704120674 {#2060
          date: 2024-01-01 15:51:14.0 +01:00
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          "@shadmere@lemmy.world"
          "@Kit@lemmy.blahaj.zone"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2289 …}
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        -id: 270088
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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      date: 2024-01-01 03:13:41.0 +01:00
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  }
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  +body: """
    Personal Beef Wellingtons. Two servings.\n
    \n
    **Duxelles**\n
    \n
    - 8 ounces white mushrooms\n
    - 1 shallot\n
    - 2 cloves garlic\n
    - 1 sprig thyme leaves\n
    - 1 tbsp butter\n
    - 2 tbsp brandy (I used whiskey this time, turned out great)\n
    - Salt and pepper\n
    \n
    1. Finely chop all the solid ingredients (food processor works great for this).\n
    2. Heat butter over medium heat. Add mixture and saute a moment.\n
    3. Add whiskey, salt, and pepper. Stir.\n
    4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
    \n
    **Beef Wellingtons**\n
    \n
    - Duxelles\n
    - 2 filet mignon steaks\n
    - Salt and pepper\n
    - Mustard\n
    - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
    - 4 slices prosciutto\n
    - 2 egg yolks\n
    \n
    1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
    2. Salt and pepper steaks.\n
    3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
    4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
    5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
    6. Cut puff pastry sheet in half lengthwise.\n
    7. Place two slices prosciutto on each piece of pastry.\n
    8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
    9. Place a steak on top of the duxelles.\n
    10. Top each steak with half the remaining duxelles.\n
    11. Fold puff pastry up and around the steaks, sealing the edges.\n
    12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
    13. Preheat oven to 400 degrees.\n
    14. Unwrap Wellingtons.\n
    15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
    16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
    17. Bake for 20-23 minutes, until pastry is golden brown.\n
    \n
    **Pink Peppercorn Sauce**\n
    \n
    - 1 shallot, sliced\n
    - 1 clove garlic, smashed\n
    - 2 sprigs thyme leaves\n
    - 1/2 cup brandy (Again, I used whiskey)\n
    - 2 cups beef stock\n
    - 1 cup heavy cream\n
    - 1 tablespoon mustard\n
    - 2-3 tbsp pink peppercorns, lightly crushed\n
    \n
    1. After searing beef in pan, add 2 tablespoons olive oil.\n
    2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
    3. Remove from heat. Add brandy.\n
    4. Flambe. After flame dies down, return to heat.\n
    5. Add stock. Reduce by half.\n
    6. Strain out solids, return to heat.\n
    7. Add cream and mustard.\n
    8. Add pink peppercorns.\n
    9. Reduce by half again.
    """
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    "@satanmat@lemmy.world"
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    date: 2024-03-13 10:08:03.0 +01:00
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    date: 2024-01-01 15:47:15.0 +01:00
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}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2087
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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      date: 2024-03-15 09:51:31.0 +01:00
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      5 => App\Entity\EntryComment {#2033
        +user: App\Entity\User {#265 …}
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        +body: "Definitely. Will post then when I get to my computer."
        +lang: "en"
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          date: 2024-01-01 04:06:27.0 +01:00
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        -id: 269069
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          date: 2024-01-01 04:06:27.0 +01:00
        }
        +"title": 269069
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
        ]
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          date: 2024-03-13 09:25:46.0 +01:00
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      3 => App\Entity\EntryComment {#2087}
      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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        +ranking: 0
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      1 => App\Entity\EntryComment {#2331
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@Kit@lemmy.blahaj.zone"
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
        +lang: "en"
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      date: 2024-01-01 03:13:41.0 +01:00
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  +body: """
    Personal Beef Wellingtons. Two servings.\n
    \n
    **Duxelles**\n
    \n
    - 8 ounces white mushrooms\n
    - 1 shallot\n
    - 2 cloves garlic\n
    - 1 sprig thyme leaves\n
    - 1 tbsp butter\n
    - 2 tbsp brandy (I used whiskey this time, turned out great)\n
    - Salt and pepper\n
    \n
    1. Finely chop all the solid ingredients (food processor works great for this).\n
    2. Heat butter over medium heat. Add mixture and saute a moment.\n
    3. Add whiskey, salt, and pepper. Stir.\n
    4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
    \n
    **Beef Wellingtons**\n
    \n
    - Duxelles\n
    - 2 filet mignon steaks\n
    - Salt and pepper\n
    - Mustard\n
    - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
    - 4 slices prosciutto\n
    - 2 egg yolks\n
    \n
    1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
    2. Salt and pepper steaks.\n
    3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
    4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
    5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
    6. Cut puff pastry sheet in half lengthwise.\n
    7. Place two slices prosciutto on each piece of pastry.\n
    8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
    9. Place a steak on top of the duxelles.\n
    10. Top each steak with half the remaining duxelles.\n
    11. Fold puff pastry up and around the steaks, sealing the edges.\n
    12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
    13. Preheat oven to 400 degrees.\n
    14. Unwrap Wellingtons.\n
    15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
    16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
    17. Bake for 20-23 minutes, until pastry is golden brown.\n
    \n
    **Pink Peppercorn Sauce**\n
    \n
    - 1 shallot, sliced\n
    - 1 clove garlic, smashed\n
    - 2 sprigs thyme leaves\n
    - 1/2 cup brandy (Again, I used whiskey)\n
    - 2 cups beef stock\n
    - 1 cup heavy cream\n
    - 1 tablespoon mustard\n
    - 2-3 tbsp pink peppercorns, lightly crushed\n
    \n
    1. After searing beef in pan, add 2 tablespoons olive oil.\n
    2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
    3. Remove from heat. Add brandy.\n
    4. Flambe. After flame dies down, return to heat.\n
    5. Add stock. Reduce by half.\n
    6. Strain out solids, return to heat.\n
    7. Add cream and mustard.\n
    8. Add pink peppercorns.\n
    9. Reduce by half again.
    """
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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        +body: "Definitely. Will post then when I get to my computer."
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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  +body: """
    Personal Beef Wellingtons. Two servings.\n
    \n
    **Duxelles**\n
    \n
    - 8 ounces white mushrooms\n
    - 1 shallot\n
    - 2 cloves garlic\n
    - 1 sprig thyme leaves\n
    - 1 tbsp butter\n
    - 2 tbsp brandy (I used whiskey this time, turned out great)\n
    - Salt and pepper\n
    \n
    1. Finely chop all the solid ingredients (food processor works great for this).\n
    2. Heat butter over medium heat. Add mixture and saute a moment.\n
    3. Add whiskey, salt, and pepper. Stir.\n
    4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
    \n
    **Beef Wellingtons**\n
    \n
    - Duxelles\n
    - 2 filet mignon steaks\n
    - Salt and pepper\n
    - Mustard\n
    - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
    - 4 slices prosciutto\n
    - 2 egg yolks\n
    \n
    1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
    2. Salt and pepper steaks.\n
    3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
    4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
    5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
    6. Cut puff pastry sheet in half lengthwise.\n
    7. Place two slices prosciutto on each piece of pastry.\n
    8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
    9. Place a steak on top of the duxelles.\n
    10. Top each steak with half the remaining duxelles.\n
    11. Fold puff pastry up and around the steaks, sealing the edges.\n
    12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
    13. Preheat oven to 400 degrees.\n
    14. Unwrap Wellingtons.\n
    15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
    16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
    17. Bake for 20-23 minutes, until pastry is golden brown.\n
    \n
    **Pink Peppercorn Sauce**\n
    \n
    - 1 shallot, sliced\n
    - 1 clove garlic, smashed\n
    - 2 sprigs thyme leaves\n
    - 1/2 cup brandy (Again, I used whiskey)\n
    - 2 cups beef stock\n
    - 1 cup heavy cream\n
    - 1 tablespoon mustard\n
    - 2-3 tbsp pink peppercorns, lightly crushed\n
    \n
    1. After searing beef in pan, add 2 tablespoons olive oil.\n
    2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
    3. Remove from heat. Add brandy.\n
    4. Flambe. After flame dies down, return to heat.\n
    5. Add stock. Reduce by half.\n
    6. Strain out solids, return to heat.\n
    7. Add cream and mustard.\n
    8. Add pink peppercorns.\n
    9. Reduce by half again.
    """
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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        +body: "Definitely. Will post then when I get to my computer."
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@Kit@lemmy.blahaj.zone"
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        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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  +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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    "@satanmat@lemmy.world"
  ]
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  +"title": 270083
}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2040
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    +user: App\Entity\User {#265 …}
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
    +body: null
    +type: "image"
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      date: 2024-03-15 09:51:31.0 +01:00
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    +children: [
      5 => App\Entity\EntryComment {#2033
        +user: App\Entity\User {#265 …}
        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
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        +parent: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2021 …}
        +body: "Definitely. Will post then when I get to my computer."
        +lang: "en"
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          "@satanmat@lemmy.world"
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          date: 2024-01-01 04:06:27.0 +01:00
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        +"title": 269069
      }
      4 => App\Entity\EntryComment {#2078
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
        ]
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          date: 2024-03-13 09:25:46.0 +01:00
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          date: 2024-01-01 15:37:18.0 +01:00
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      3 => App\Entity\EntryComment {#2087
        +user: App\Entity\User {#265 …}
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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          date: 2024-03-13 10:08:03.0 +01:00
        }
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          date: 2024-01-01 15:47:15.0 +01:00
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      }
      2 => App\Entity\EntryComment {#2040}
      1 => App\Entity\EntryComment {#2331
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        +entry: App\Entity\Entry {#1576}
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        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
        +lang: "en"
        +isAdult: false
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          "@shadmere@lemmy.world"
          "@Kit@lemmy.blahaj.zone"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2289 …}
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        -id: 270088
        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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      }
      0 => App\Entity\EntryComment {#2342
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        +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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    ]
    -id: 26395
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  }
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  +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
  +lang: "en"
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    date: 2024-01-01 15:50:07.0 +01:00
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    "@shadmere@lemmy.world"
    "@satanmat@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#2345 …}
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}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2040
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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        +body: "Definitely. Will post then when I get to my computer."
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          date: 2024-03-13 09:25:46.0 +01:00
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          date: 2024-01-01 15:37:18.0 +01:00
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          date: 2024-03-13 10:08:03.0 +01:00
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      2 => App\Entity\EntryComment {#2040}
      1 => App\Entity\EntryComment {#2331
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@Kit@lemmy.blahaj.zone"
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        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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  }
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  +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
  +lang: "en"
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    "@satanmat@lemmy.world"
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}
"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2331
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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        +body: "Definitely. Will post then when I get to my computer."
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          date: 2024-01-01 04:06:27.0 +01:00
        }
        +"title": 269069
      }
      4 => App\Entity\EntryComment {#2078
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        +root: Proxies\__CG__\App\Entity\EntryComment {#2076 …}
        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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        }
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          date: 2024-01-01 15:37:18.0 +01:00
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      3 => App\Entity\EntryComment {#2087
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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      1 => App\Entity\EntryComment {#2331}
      0 => App\Entity\EntryComment {#2342
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        +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
        +lang: "en"
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    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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  }
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  +image: null
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  +body: """
    For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
    \n
    [It turned out great](https://i.imgur.com/4N62YJP.jpg).
    """
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    "@Kit@lemmy.blahaj.zone"
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}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2331
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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    +children: [
      5 => App\Entity\EntryComment {#2033
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        +body: "Definitely. Will post then when I get to my computer."
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          "@satanmat@lemmy.world"
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          date: 2024-01-01 04:06:27.0 +01:00
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      4 => App\Entity\EntryComment {#2078
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
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      3 => App\Entity\EntryComment {#2087
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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    -id: 26395
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  +body: """
    For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
    \n
    [It turned out great](https://i.imgur.com/4N62YJP.jpg).
    """
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"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2331
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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        +body: "Definitely. Will post then when I get to my computer."
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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      1 => App\Entity\EntryComment {#2331}
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        +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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      date: 2024-01-01 03:13:41.0 +01:00
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  +body: """
    For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
    \n
    [It turned out great](https://i.imgur.com/4N62YJP.jpg).
    """
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    "@Kit@lemmy.blahaj.zone"
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"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2342
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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    +children: [
      5 => App\Entity\EntryComment {#2033
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        +body: "Definitely. Will post then when I get to my computer."
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
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      3 => App\Entity\EntryComment {#2087
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
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      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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      1 => App\Entity\EntryComment {#2331
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@Kit@lemmy.blahaj.zone"
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      0 => App\Entity\EntryComment {#2342}
    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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      date: 2024-01-01 03:13:41.0 +01:00
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  +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
  +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
  +lang: "en"
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    "@AmosBurton@lemmy.world"
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"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2342
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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    +children: [
      5 => App\Entity\EntryComment {#2033
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        +body: "Definitely. Will post then when I get to my computer."
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      4 => App\Entity\EntryComment {#2078
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
        ]
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        -id: 270046
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      3 => App\Entity\EntryComment {#2087
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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      2 => App\Entity\EntryComment {#2040
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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      1 => App\Entity\EntryComment {#2331
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        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@Kit@lemmy.blahaj.zone"
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      0 => App\Entity\EntryComment {#2342}
    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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      date: 2024-01-01 03:13:41.0 +01:00
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  +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
  +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
  +lang: "en"
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    "@AmosBurton@lemmy.world"
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"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#2342
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    +slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
    +title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
    +url: "https://i.imgur.com/qCxuLc3.jpeg"
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    +children: [
      5 => App\Entity\EntryComment {#2033
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        +body: "Definitely. Will post then when I get to my computer."
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      4 => App\Entity\EntryComment {#2078
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        +body: """
          I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
          \n
          I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
          """
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          "@Blahnominous@lemmynsfw.com"
          "@shadmere@lemmy.world"
          "@Blahnominous@lemmynsfw.com"
        ]
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        -id: 270046
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      3 => App\Entity\EntryComment {#2087
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        +body: """
          Personal Beef Wellingtons. Two servings.\n
          \n
          **Duxelles**\n
          \n
          - 8 ounces white mushrooms\n
          - 1 shallot\n
          - 2 cloves garlic\n
          - 1 sprig thyme leaves\n
          - 1 tbsp butter\n
          - 2 tbsp brandy (I used whiskey this time, turned out great)\n
          - Salt and pepper\n
          \n
          1. Finely chop all the solid ingredients (food processor works great for this).\n
          2. Heat butter over medium heat. Add mixture and saute a moment.\n
          3. Add whiskey, salt, and pepper. Stir.\n
          4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
          \n
          **Beef Wellingtons**\n
          \n
          - Duxelles\n
          - 2 filet mignon steaks\n
          - Salt and pepper\n
          - Mustard\n
          - 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
          - 4 slices prosciutto\n
          - 2 egg yolks\n
          \n
          1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
          2. Salt and pepper steaks.\n
          3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
          4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
          5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
          6. Cut puff pastry sheet in half lengthwise.\n
          7. Place two slices prosciutto on each piece of pastry.\n
          8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
          9. Place a steak on top of the duxelles.\n
          10. Top each steak with half the remaining duxelles.\n
          11. Fold puff pastry up and around the steaks, sealing the edges.\n
          12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
          13. Preheat oven to 400 degrees.\n
          14. Unwrap Wellingtons.\n
          15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
          16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
          17. Bake for 20-23 minutes, until pastry is golden brown.\n
          \n
          **Pink Peppercorn Sauce**\n
          \n
          - 1 shallot, sliced\n
          - 1 clove garlic, smashed\n
          - 2 sprigs thyme leaves\n
          - 1/2 cup brandy (Again, I used whiskey)\n
          - 2 cups beef stock\n
          - 1 cup heavy cream\n
          - 1 tablespoon mustard\n
          - 2-3 tbsp pink peppercorns, lightly crushed\n
          \n
          1. After searing beef in pan, add 2 tablespoons olive oil.\n
          2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
          3. Remove from heat. Add brandy.\n
          4. Flambe. After flame dies down, return to heat.\n
          5. Add stock. Reduce by half.\n
          6. Strain out solids, return to heat.\n
          7. Add cream and mustard.\n
          8. Add pink peppercorns.\n
          9. Reduce by half again.
          """
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
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        +editedAt: DateTimeImmutable @1710320883 {#2088
          date: 2024-03-13 10:08:03.0 +01:00
        }
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          date: 2024-01-01 15:47:15.0 +01:00
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        +"title": 270076
      }
      2 => App\Entity\EntryComment {#2040
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        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
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        +body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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          "@shadmere@lemmy.world"
          "@satanmat@lemmy.world"
        ]
        +children: Doctrine\ORM\PersistentCollection {#2345 …}
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          date: 2024-01-01 15:50:07.0 +01:00
        }
        +"title": 270083
      }
      1 => App\Entity\EntryComment {#2331
        +user: App\Entity\User {#265 …}
        +entry: App\Entity\Entry {#1576}
        +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
        +image: null
        +parent: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +root: Proxies\__CG__\App\Entity\EntryComment {#2314 …}
        +body: """
          For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
          \n
          [It turned out great](https://i.imgur.com/4N62YJP.jpg).
          """
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          "@shadmere@lemmy.world"
          "@Kit@lemmy.blahaj.zone"
        ]
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        -id: 270088
        -bodyTs: "'/4n62yjp.jpg).':63 '/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'great':60 'gruyer':22 'half':36,40 'i.imgur.com':62 'i.imgur.com/4n62yjp.jpg).':61 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'turn':58 'use':7,18,35 'white':25"
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      0 => App\Entity\EntryComment {#2342}
    ]
    -id: 26395
    -titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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      date: 2024-01-01 03:13:41.0 +01:00
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  +image: null
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  +root: Proxies\__CG__\App\Entity\EntryComment {#2337 …}
  +body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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    "@AmosBurton@lemmy.world"
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}
"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
App\Entity\Entry {#1563
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  +slug: "Pizza-strata"
  +title: "Pizza strata"
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  +children: [
    1 => App\Entity\EntryComment {#2054
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1563}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
      +image: null
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      +root: Proxies\__CG__\App\Entity\EntryComment {#2058 …}
      +body: "Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out."
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      -bodyTs: "'bad':14 'better':5 'dough':12 'easier':24 'experi':19 'metal':16,21 'move':28 'much':3,4,23 'pizza':9,30 'put':7 'stick':13 'take':32 'use':26 'wood':1 'work':2"
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        date: 2024-01-28 06:37:22.0 +01:00
      }
      +"title": 346516
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    0 => App\Entity\EntryComment {#2106
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1563}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2110 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2058 …}
      +body: """
        I use semolina on the peel to keep the dough from sticking.\n
        \n
        Not as far as I know. Just got it off Amazon.\n
        \n
        [a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
        """
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        "@satanmat@lemmy.world"
        "@Scolding7300@lemmy.world"
      ]
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      -bodyTs: "'/d/2ny5u7j](https://a.co/d/2ny5u7j)':26 'a.co':25 'a.co/d/2ny5u7j](https://a.co/d/2ny5u7j)':24 'amazon':23 'dough':10 'far':15 'got':20 'keep':8 'know':18 'peel':6 'semolina':3 'stick':12 'use':2"
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  -titleTs: "'pizza':1 'strata':2"
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    date: 2024-01-28 01:28:37.0 +01:00
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}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#1563
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  +image: null
  +domain: Proxies\__CG__\App\Entity\Domain {#1743 …}
  +slug: "Pizza-strata"
  +title: "Pizza strata"
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    1 => App\Entity\EntryComment {#2054
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      +entry: App\Entity\Entry {#1563}
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      +body: "Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out."
      +lang: "en"
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        date: 2024-01-28 06:37:22.0 +01:00
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      +"title": 346516
    }
    0 => App\Entity\EntryComment {#2106
      +user: App\Entity\User {#265 …}
      +entry: App\Entity\Entry {#1563}
      +magazine: Proxies\__CG__\App\Entity\Magazine {#1549 …}
      +image: null
      +parent: Proxies\__CG__\App\Entity\EntryComment {#2110 …}
      +root: Proxies\__CG__\App\Entity\EntryComment {#2058 …}
      +body: """
        I use semolina on the peel to keep the dough from sticking.\n
        \n
        Not as far as I know. Just got it off Amazon.\n
        \n
        [a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
        """
      +lang: "en"
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        "@satanmat@lemmy.world"
        "@Scolding7300@lemmy.world"
      ]
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}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#1563
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  +slug: "Pizza-strata"
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null
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          I use semolina on the peel to keep the dough from sticking.\n
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          Not as far as I know. Just got it off Amazon.\n
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null
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    I use semolina on the peel to keep the dough from sticking.\n
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    Not as far as I know. Just got it off Amazon.\n
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"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
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App\Entity\Entry {#1439
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"App\Security\Voter\UserVoter"
App\Entity\Entry {#1439
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"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"
null
"App\Security\Voter\UserVoter"

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