Hot dogs hot dogs hot dogs hot dogs hot dogs hot dogs hot dogs....
I seriously think hot dogs and sausage are like my two favorite foods. If that was all I could eat that's all I'd eat. I doubly love sonic foot long hot dogs and chedderwurst sausage.
food ... Ethiopian
This wine called Jason's Creek or somethin'... It tastes like apples despite being 100% grape o_o
Just finished nomming a Bojangles' cajun chicken biscuit. Fried chicken and any kind of fluffy bread-type stuff is a good call. Chicken and biscuits, chicken and waffles, chicken and pancakes...one of the most scrumptious breakfast dishes I ever had was a nice big boneless chicken breast, pounded flat, breaded and fried, and served between two waffles with maple syrup and a dusting of powdered sugar.Spoiler: Something like this. (click to show/hide)
EDIT: OH GOD...i just noticed the one in the picture has bacon as well.....*drooooool*
Rather than list favorite dishes (which could go on for pages), I thought I'd list a couple of my favorite spices: Curry powder and cumin. I will put those on damn near everything. When I was in undergrad, there was a funky little restaurant just off campus that had a Moroccan curried tuna sandwich that was to die for. Ever since, I've been sold on curried tuna. Also quite partial to currywurst (bratwurst with chili sauce and curry powder).
As for cumin, it typically sees a lot of mileage in Mexican cuisine *but* it's also a common seasoning in northeast China, where the population has a lot of cultural ties to the steppes. The Hui, Uighurs and Mongols are known for their cumin-laden roast lamb dishes, and they're soooooo mouth-wateringly good. Be it chuanr skewers roasted over a pile of coals or stir-fried lamb with cumin and chilies or giant hunks of marinated leg of lamb served with giant lamian noodles, it's all good. To be honest, IMHO all the best Chinese food is in the west, either southwest (Sichuan) or northwest (Qinghai, Gansu, Xinjiang). So much spice and flavors, and not so much "Hey, that thing didn't swim fast enough to get away. Let's see if it's edible" as in the east. xD
I'm having pierogis with sauerkraut and mushrooms now.
Just finished nomming a Bojangles' cajun chicken biscuit. Fried chicken and any kind of fluffy bread-type stuff is a good call. Chicken and biscuits, chicken and waffles, chicken and pancakes...one of the most scrumptious breakfast dishes I ever had was a nice big boneless chicken breast, pounded flat, breaded and fried, and served between two waffles with maple syrup and a dusting of powdered sugar.Spoiler: Something like this. (click to show/hide)
EDIT: OH GOD...i just noticed the one in the picture has bacon as well.....*drooooool*
Rather than list favorite dishes (which could go on for pages), I thought I'd list a couple of my favorite spices: Curry powder and cumin. I will put those on damn near everything. When I was in undergrad, there was a funky little restaurant just off campus that had a Moroccan curried tuna sandwich that was to die for. Ever since, I've been sold on curried tuna. Also quite partial to currywurst (bratwurst with chili sauce and curry powder).
As for cumin, it typically sees a lot of mileage in Mexican cuisine *but* it's also a common seasoning in northeast China, where the population has a lot of cultural ties to the steppes. The Hui, Uighurs and Mongols are known for their cumin-laden roast lamb dishes, and they're soooooo mouth-wateringly good. Be it chuanr skewers roasted over a pile of coals or stir-fried lamb with cumin and chilies or giant hunks of marinated leg of lamb served with giant lamian noodles, it's all good. To be honest, IMHO all the best Chinese food is in the west, either southwest (Sichuan) or northwest (Qinghai, Gansu, Xinjiang). So much spice and flavors, and not so much "Hey, that thing didn't swim fast enough to get away. Let's see if it's edible" as in the east. xD
If you ask me, mixing Curry Powder in meatballs makes it three times better than ordinary ones, despite looking sickly yellow if you put alot of it or if you don't mix it well.
Just finished nomming a Bojangles' cajun chicken biscuit. Fried chicken and any kind of fluffy bread-type stuff is a good call. Chicken and biscuits, chicken and waffles, chicken and pancakes...one of the most scrumptious breakfast dishes I ever had was a nice big boneless chicken breast, pounded flat, breaded and fried, and served between two waffles with maple syrup and a dusting of powdered sugar.Spoiler: Something like this. (click to show/hide)
EDIT: OH GOD...i just noticed the one in the picture has bacon as well.....*drooooool*
Rather than list favorite dishes (which could go on for pages), I thought I'd list a couple of my favorite spices: Curry powder and cumin. I will put those on damn near everything. When I was in undergrad, there was a funky little restaurant just off campus that had a Moroccan curried tuna sandwich that was to die for. Ever since, I've been sold on curried tuna. Also quite partial to currywurst (bratwurst with chili sauce and curry powder).
As for cumin, it typically sees a lot of mileage in Mexican cuisine *but* it's also a common seasoning in northeast China, where the population has a lot of cultural ties to the steppes. The Hui, Uighurs and Mongols are known for their cumin-laden roast lamb dishes, and they're soooooo mouth-wateringly good. Be it chuanr skewers roasted over a pile of coals or stir-fried lamb with cumin and chilies or giant hunks of marinated leg of lamb served with giant lamian noodles, it's all good. To be honest, IMHO all the best Chinese food is in the west, either southwest (Sichuan) or northwest (Qinghai, Gansu, Xinjiang). So much spice and flavors, and not so much "Hey, that thing didn't swim fast enough to get away. Let's see if it's edible" as in the east. xD
If you ask me, mixing Curry Powder in meatballs makes it three times better than ordinary ones, despite [DATA EXPUNGED]
You will take back your shameful attack on turmeric this instant, young man.
I'm having pierogis with sauerkraut and mushrooms now.
<3 cheese and potato pierogi. So much.
Anyway, anyone know any good spice rubs or sauces for meats from less common cuisines, like the aforementioned Ethiopian or Mongolian? I love spicy foods like Indian, Mexican and Thai, but I'm looking for something a bit different to my usual fare.
Gołąbki and kruśchiki remind me of Christmas at my grandmother's house. My grandmother (on my mom's side) is of central European descent, and though we didn't inherit too much of her side's culture, we did carry over a few food traditions.
Gołąbki are cabbage rolls stuffed with ground beef, pork, and rice, and served in a tomato sauce. According to Wikipedia (I had to figure out how that was spelled), they're related to Turkish dolmas.
Kruśchiki, or "angel wings", are basically bow-tie-shaped fried cookies that are served with powdered sugar, sort of like funnel cake. They're excellent eaten hot. My aunt usually makes them around Christmas, and where I am they're only sold at church bake sales.
Planning on making some spaghetti sandwiches tomorrow. Carbs + carbs + meat + tomato sauce? Yes please. Turned out quite well last time I tried, if more than a bit messy. We'll see how it goes this time.I have an unnatural fondness for spaghetti sandwiches. Get some buffet style noodles and rolls, you can't go wrong. Unless it's a very formal dinner, I guess.
I care enough that I think my pasta dishse actually taste different based on what shape it's in.I'm far from a pasta snob but I'll definitely agree with you. Texture matters a hell of a lot with pasta dishes. I can't stand spaghetti noodles that are too thin or too mushy; they have to be exactly the right firmness.
I care enough that I think my pasta dishse actually taste different based on what shape it's in.I'm far from a pasta snob but I'll definitely agree with you. Texture matters a hell of a lot with pasta dishes. I can't stand spaghetti noodles that are too thin or too mushy; they have to be exactly the right firmness.
I care enough that I think my pasta dishse actually taste different based on what shape it's in.I'm far from a pasta snob but I'll definitely agree with you. Texture matters a hell of a lot with pasta dishes. I can't stand spaghetti noodles that are too thin or too mushy; they have to be exactly the right firmness.
I like the spiral pasta best.
Penne is where it's at.True dat. Seen too many places that just dump some alfredo on noodles, stick a few pieces of ham in it and call it carbonara. I was okay with that until I took some cooking lessons with an old Italian grandmotherly type, and she walked me through fixing an honest-to-god carbonara. I was stirring that egg like a boss cause I was afraid if any of it clumped I was going to get lectured in high-speed Italian. And it was glorious when it was done.
Related; carbonara. Yes, it's one of the simplest pasta dishes known to man, but good god is it delicious when done right. I use it as one of my two basic tests for a new restaurant (the other is salt and pepper squid); because the recipe is so simple, if they know their stuff, it's delicious. If they don't, you can tell straight away.
On the topic of other pastas, I've only tried to make angel hair pasta once and it came out so terrible that I never tried again. I think I boiled it too long or something. I've also stopped using fettuccine in my fettuccine alfredo because I'm just awful at cooking it. There must be some secret to keeping the noodles from sticking, and I'm not Italian enough to know it. I just switched to penne instead. They've got a similar flavor because they're thick, but the ridges and the tube shape really help hold the sauce. If I was really fancy(or actually good at cooking), I'd make the sauce myself, but I just buy it and that's good enough for me.
I hate Fettuccine and Linguini too, personally. I just don't like the texture and I'll always under cook it. I'll test a few, they'll be good, I'll strain it and throw some sauce on...and then three bites in I start crunching into uncooked pasta. Argh.
Laura Schenone, author of The Lost Ravioli Recipes of Hoboken, says that adding oil does nothing to prevent pasta from clumping.
“Oil in pasta water just floats on top, and when you drain the pasta, most of it will go down the drain,” she explains. “But you’ll also get some of it on your pasta.”
I was just wondering if we had a thread for this earlier :o mainly because I found out that avocados are delicious o3o
Seriously, you cut it in half, add some lime juice, little seasoning. It even comes in its own little bowl! Pretty awesome snack.
-salt-
We always add a little bit of oil to our pasta water (coincidentally, we had some tonight). It seems to help keep the water from boiling over and keep the pasta from clumping.
As far as I know, ton of salt only gets boiling point of water a bit higher, prolonging the cooking :P (We might a chemist here to know best, though) Also, salt kills your kidneys, while oil not so much.
As far as I know, ton of salt only gets boiling point of water a bit higher, prolonging the cooking :P (We might a chemist here to know best, though) Also, salt kills your kidneys, while oil not so much.
Chem-phys double major (sorta) here; the difference it makes to the boiling point, and more importantly the cooking time, is negligible. All you're doing is adding salt to the dish. In fact, my physical chemistry lecturer used that exact example as a discussion point.
Salt is super important for some things to taste good.
What about adding oil to water while you cook the pasta, then?
Oil will just sit on top of the water, so how will it prevent pasta clumping? I've never understand that.
Salt is there to flavor the water and by extension the pasta. I used to think it decreased the boiling point too, but apparently that's flat out wrong.
When I strain my pasta out, and look at the inside of the pan, it's covered in a film of oil. Having tried cooking pasta without oil to see if it really makes a difference, it does to me.
I'm thinking, as though I'm actually making the stuff right now and this detail snuck up on me after the rice was already cooking in the oil. Also, the comment about chicken stock cubes overpowering the flavor of the rice was odd to me, since I'm used to thinking of rice as flavorless. Because I use crappy white rice.Yeah, you just coat with the oil rather than cooking in it. Only put on the heat once the boiling water has been added. It does seem to assume some familiarity with the basics, but isn't as bad as some recipes I've tried to use before going off to research exactly what you have to do to prepare a certain ingredient.
We always cook basmati at home. It doesn't need much more than salt and pepper, and is perfectly edible without anything at all.I'm more confused by the need for pepper myself...
*braces for cries of "heretic!" at the mention of using salt*
Not a lot, just a few grinds. Trust me, it works.We always cook basmati at home. It doesn't need much more than salt and pepper, and is perfectly edible without anything at all.I'm more confused by the need for pepper myself...
*braces for cries of "heretic!" at the mention of using salt*
From what I hear putting oil in the water for pasta is a waste, and in almost all cases it is easier and less of a waste to just put some on the pasta after.
So, with that in mind... what's everyones guilty pleasures? The foods you know are cheap, dirty and oh so bad for you, but you just don't care 'cause they taste so good?Easy: french fries. Particularly McDonald's and In-n-Out, but I'm not picky D:
Great, you're making me salivate at the thought of fries. Must find something to eat...So, with that in mind... what's everyones guilty pleasures? The foods you know are cheap, dirty and oh so bad for you, but you just don't care 'cause they taste so good?Easy: french fries. Particularly McDonald's and In-n-Out, but I'm not picky D:
I have so many!You need to discover japanese ramen, you will never be the same.
Ramen! Not the Japanese kind, the hot spicy Jin, Shin, Samyang, or Snack ones.
Uh... Potato chips, original flavored with a side of potato chips.
French fries with ketchup. Not McDonald's, but Burger King or Five Guys.
Also Tabasco sauce. Must-have for pizzas.
You need to discover japanese ramen, you will never be the same.
Ramyeon is a bit different than ramen and all soups are better when served fresh than cup >:IYou need to discover japanese ramen, you will never be the same.
Nope, Korean ramen is the best <3
Especially cup ramen. Japanese cup ramen is like British food: you'd never wish it on your enemy! >_<
Fresh soups > other soups.Oh shit really?
Also congratz Tellemurrius, 10k posts passed! :P
I still like to call them ramen, because (i) some people don't know what ramyeon is (ii) ramyeon and ramen are two branches on the same tree (iii) I don't like transliterated words with 'y' in them.Hell i might as well throw in Pho too.
:P
O_o I thought ramen was Japanese ... >.>
Do they sell ramen in chinese restaurants?
Well you aren't that far to get that real deal you know.O_o I thought ramen was Japanese ... >.>
Do they sell ramen in chinese restaurants?
My city lacks any asian restaurants.
Happy? :u
city
lacks asian restaurants
So, with that in mind... what's everyones guilty pleasures? The foods you know are cheap, dirty and oh so bad for you, but you just don't care 'cause they taste so good?Little Caesar's Italian Cheese Bread with Marinara.
You take that back, white zin is delicious.Agreed. I'll occasionally buy a bottle and just drink the whole thing in one sitting. It's great for that. Fine wine, it ain't, but delicious? Yes. Winking Owl, at $2.60 a bottle, is optimal for this purpose (Aldi is great).
Agreed. I'll occasionally buy a bottle and just drink the whole thing in one sitting. It's great for that. Fine wine, it ain't, but delicious? Yes. Winking Owl, at $2.60 a bottle, is optimal for this purpose (Aldi is great).
$2.60 a bottle
Mmmm delicious bacon. That said, and this may come as sacrilege on the internet, but I've found my attraction to bacon waning as I've grown older.
Way i been eating, its been noodles, noodles, and noodles :D
Fried noodles, noodle soup, i am working it in every way i can (except salad)
I am hungry, and as consequence basically mixing ingredients in an insane quest to finally sate this hunger that's been gnawing at me since last night. Currently, I'm looking at some sort of unholy hybrid of yogurt and custard with a bunch of rice thrown in and some plums and cinnamon. Maybe a dessert will quell this desire. I'll let you know how this turns out once the rice is done and stuff.Lets see if this dwarf makes a worthy artifact!
Okay so it is delicious, but still quite hot, so it needs to cool. Also, I've learned that I do not have the patience to make custard. I wussed out after 20 minutes. Didn't boil off nearly enough water. Maybe it'll thicken as it cools.
Ah kale is amazing. I do some with loads of garlic and onion and a heaping amount of berbere and smoked hot peppers. Gives it a bite, a punch, a body, and a whole lot of flavor.Sounds like the good times I've had with a big tin pail of peel-and-eat shrimp down on the coast.
Crab is amazing. Sure you can have the crap crab legs from a chinese buffet, but nothing beats fresh blue crab from the chesapeake, smothered in Old Bay seasoning. It's just not the same without that stinging burn whenever you cut yourself on the shell. Funny enough after a trip to the Outer Banks in NC my friend and I decided that if our careers ever fell through we'd learn to play instruments and make a band called "Old Bay and Blood."
Anyhow crab, as grat as it is, really doesn't fill you up. You just eat it until you get bored, become incapacitated from grevious injury or blood loss, or become too drunk to continue. Usually the last one. In my family eating crab is just an excuse to drink mass quantities of beer.
Grandmother has a habit of cooking the noodles, draining them, and then stirring in either hummus or cumin, usually with some cayenne pepper thrown on. Haven't tried it myself, but she swears by it.
yesterday we had breakfast for lunch. Scrambled eggs w/ cheese and ham, deer meat wrapped in bacon and stuffed with onions and green peppers, and hashbrown casserole.*drool*
FUUUUUCK YEH.
I'm having tea right now. With one teaspoon of sugar.
Still eludes me how people can drink it with milk, like them Brits :v
Had my first Thai food today from a local hole-in-the-wall restaurant. Main dish was some curry-seasoned chicken on kebabs, rice on the side. It was actually really good considering that just one person was working there, and the chicken was cooked perfectly.
I'm having tea right now. With one teaspoon of sugar.
Still eludes me how people can drink it with milk, like them Brits :v
I feel like eating crispy dumplings that are piping hot on the inside, the small crescent shaped ones, not the big fist-sized ones. Them, with rice! <3OM NOM NOM JIAOZI. Or baozi. Or Zongzi. Or shumai. Hell, just chop up anything, wrap it in some kind of dough or leaves and cook it. I WILL EAT IT. There's a Taiwanese place just up the road that makes the most delicate, savory jiaozi I've ever put in my mouth. And then a Sichuan place even closer that cooks their jiaozi in chili oil. Soooooooooo good.
You have to look hard for good Dimsum. I've lived in Montreal and just outside of Washington D.C. and there were some amazing places in their respective Chinatowns, however now that I'm living in a smaller city I've had a much harder time finding one. I eventually asked a first generation daughter of Chinese immigrants and she told me of a nice little place. It's strange in that it has Dimsum all the time, rather than just the Sunday lunch like most places, but the quality is good and it seems authentic enough. Even has the hanging meats that make you wonder how much the local health inspector makes in bribes each year.You know it's a good place when the restaurant grade certificate looks like it was photocopied from a cleaner restaurant. xD
I loathe tea and coffee, I find both taste horrible, and I'm no good with scalding hot things.
I like the smell of coffee, though.
Main reason I don't drink coffee is because I'm afraid I'd get addicted. I know enough people who can't function without their morning brew that makes me fear its long term effects. Tea is decent but it takes a bit too long to cool down to manageable levels for my patience. Still, we've got a cupboard full of all sorts of special tea I've bought from the local Ye Olde Tea Shoppe.Thats why i take it straight, can't get addicted to something bitter as hell.
Eventually you'll become one of those people who likes bitter coffee. Then what will you do?I be spewing out liquidfire :P
No no no no no. You wear a cool futuristic mask and start using coffee analogies for everything. (http://www.youtube.com/watch?v=wGcyKEZtWuE)Eventually you'll become one of those people who likes bitter coffee. Then what will you do?I be spewing out liquidfire :P
...................... that too :PNo no no no no. You wear a cool futuristic mask and start using coffee analogies for everything. (http://www.youtube.com/watch?v=wGcyKEZtWuE)Eventually you'll become one of those people who likes bitter coffee. Then what will you do?I be spewing out liquidfire :P
I like the smell of coffee, though.
So its like weed, drinking it sucks but breathing it is full of awesome (i wouldn't know as im allergic)I like the smell of coffee, though.
@!
Drinking coffee doesn't suck. As long as it's good coffee.Indeed, Starbucks is on top of the pile i can tell you that, thats not coffee its a sugar bomb. The barista over here even stared at me when i wanted black coffee straight.
Almost all coffee out there is actually crap. So that kinda adds up.
Indeed, Starbucks is on top of the pile i can tell you that, thats not coffee its a sugar bomb. The barista over here even stared at me when i wanted black coffee straight.
Even Starbucks standard coffee is kind of UGH to me. I swear they steep the beans in caffinated water (yes, companies do stuff like that.) It's so freaking bitter that it goes beyond gourmet coffee into being a shitty coffee all it's own.Starbucks just dumps a buttload of sugars in their drinks so you don't even taste the coffe most of the time just the sweetner, cream, and other crap.
My problem with most coffee other place (gas stations, McDonalds, whatever) is the proportions. 1 cup of water = 1 heaping spoonful of coffee. That's how I like it. Compared to most other places where it's closer to 1 cup of water = .25 spoonful of coffee.
Just about any coffee tastes decent enough to drink when you brew it strong enough. And just about any coffee tastes like shit when it's so watered down you can see through the coffee pot.
Starbucks just dumps a buttload of sugars in their drinks so you don't even taste the coffe most of the time just the sweetner, cream, and other crap.
So is Insulin (diabetes joke)Starbucks just dumps a buttload of sugars in their drinks so you don't even taste the coffe most of the time just the sweetner, cream, and other crap.
And that's delicious!
So what do people think of peanut butter? It's a staple of many families, so I'm wondering how people use it or if they use it at all.peanut butter and jelly toast, peanut butter bar, peanut butter crunch, peanut butter cookies
So what do people think of peanut butter? It's a staple of many families, so I'm wondering how people use it or if they use it at all.I stir it into fried rice & mi goreng.
So what do people think of peanut butter? It's a staple of many families, so I'm wondering how people use it or if they use it at all.
As for coffee, I'm under the impression that few people actually like it. They can't stand it unless it has loads of sweeteners or whatever in it. Am I correct in this observation?
I love fruits.
Homemade strawberry ice-cream made from fresh-picked home-grown organic strawberries.
Bliss.
But I'm just frustrated at discovering how many ways you can screw up an egg.Only outnumbered by how many ways there are to cook the things in the first place.
But I'm just frustrated at discovering how many ways you can screw up an egg.Only outnumbered by how many ways there are to cook the things in the first place.
In the list of simple but awesome things I need to try out, this ranks pretty highly. (http://www.lovethemmadly.com/2012/05/17/pbcups/)
Not enough animal products. Where's the steak?But I'm just frustrated at discovering how many ways you can screw up an egg.Only outnumbered by how many ways there are to cook the things in the first place.
In the list of simple but awesome things I need to try out, this ranks pretty highly. (http://www.lovethemmadly.com/2012/05/17/pbcups/)
Ohhhh man there's one awesome thing I did with eggs recently...
I started by cooking bacon on the pan... grease it up, right?
and then I diced the bacon...
and then I cracked a couple eggs on the pan..
then I busted the yolks but didn't scramble..
and then I put cheese on top...
and then I put baked beans around the eggs until they were warmed up
put the bacon on the cheese...
and then put the beans on the cheese!
It was amazing. Beans on egg and bacon and cheese is the best breakfast decision I've ever made.
Not enough animal products. Where's the steak?
Is all that US people eat in terms of meat is bacon and steaks? Clearly you have other meaty things that go with everyday dinner?Burgers, too. :P
Is all that US people eat in terms of meat is bacon and steaks? Clearly you have other meaty things that go with everyday dinner?Burgers, too. :P
Okay, guys, educate me about American meat food.Depends. Does chicken, turkey, and fish count as meat in your mind?
Is all that US people eat in terms of meat is bacon and steaks? Clearly you have other meaty things that go with everyday dinner?
You can keep the pate, though. We call that dog food. :p
Your breakfast often consists of fried chicken embryo matter
Dad chose to go to Chili's for Father's Day dinner. Everything was perfect. I mean everything. Soft drink mixed properly, tortilla chips hot and crunchy, salad fresh, main course cooked to perfection. Awesome time.
Well, it helps that it was before the dinner rush and there weren't very many customers.Dad chose to go to Chili's for Father's Day dinner. Everything was perfect. I mean everything. Soft drink mixed properly, tortilla chips hot and crunchy, salad fresh, main course cooked to perfection. Awesome time.
> American corporate chain restaurant
> "everything was perfect"
I think this must be The Twilight Zone.
Oh, here we go: http://en.wikipedia.org/wiki/Himalayan_saltThat's the stuff. Slightly more pinkish than the stuff in the first picture, but still.
They don't, but they also have to put pretty clear disclaimers on the packaging. If you want to rage, rage about homeopathics.
Has anyone here made a sweet and sour sauce from scratch before? I have a pineapple that I need to use, and I'm kinda tempted...I've done a sweet and sour soup (http://allrecipes.co.uk/recipe/1686/sweet-and-sour-prawn-soup.aspx) before. I actually though it needed a stronger flavour than that particular recipe gave, so would probably increase the sugar/lime/pineapple content. For an actual sauce I've been meaning to try this version (http://chinesefood.about.com/od/sauces/r/sweetandsour.htm).
Get 1 gallon jar of whole pickles, drain juice, slice into fourths.Surprisingly, it tastes really good.
Put 1/4 of the pickles into the jar at the bottom, no juice.
Add 1 cup of sugar on top of the pickles.
Add 6 cloves of garlic
Repeat four times.
Once sugar has dissolved, add one cup of hot sauce. Age two weeks.
You probably just got an awful brand... or maybe a bad bottle. It happens.
I drink it because nothing complements a $70 dry aged, grass fed 300 day old beef sirloin like a $65 bottle of Argentinian Malbec.
...
(My one friend and I racked up a $270 bill at that restaurant; sooo worth it)
Just popping my head in to say...
http://bacontarian.com/ (http://bacontarian.com/)
I'm munching on something weird right now, so sure why not:we tried our TVP (textured veggie Protein) from our emergency supplies and they are really good for tacos man.
Necessities:
1) Taco meat. I use fake vegetarian stuff seasoned with generic taco seasoning, but real meat would probably work too.
2) Rice.
3) Shredded cheese.
4) Any other toppings as desired (noodles intended to be eaten dry work very well)
Mix, heat, serve. Simple, tasty, healthy. There are similar things I've heard of, but they all have sauces; this is dry except some soy sauce if I want it.
Also, kaijyuu, do you eat all of your food dry or just those artifact-meals?Just those, mostly. Most my staple everyday meals aren't things you'd put a sauce on anyway.
:o ??? Why would anyone sell honey mixed with butter?! Both individual ingredients are cheap and keep for ever, it's not hard to combine the two!There's worse. Far worse.
:o ??? Why would anyone sell honey mixed with butter?! Both individual ingredients are cheap and keep for ever, it's not hard to combine the two!There's worse. Far worse.Spoiler (click to show/hide)
:o ??? Why would anyone sell honey mixed with butter?! Both individual ingredients are cheap and keep for ever, it's not hard to combine the two!There's worse. Far worse.Spoiler (click to show/hide)
I tried that stuff once, not that particular brand, but close enough... it's vile. Blergh.
See, that's what I want to know. Right now I'm assuming it's just mustard seed.
Also, my mother just finished cooking first batch of blackcurrant jam. 17 small/medium jars.ill give you money if you send them to me
Hell yes fresh jam.
/me gets diabetes but hell yes. Jam.
See, that's what I want to know. Right now I'm assuming it's just mustard seed.
[img width=300]image url here[/img]
Replace the number after width with whatever number you want.
IPA is seriously the grossest kind of beer I've ever consumed. I'm ashamed I paid for this tripe.
IPA is seriously the grossest kind of beer I've ever consumed. I'm ashamed I paid for this tripe.What type did you get? There's a lot of variation between individual brewers. Also, IPAs can be hard to grasp initially given their bitterness and the influence of the hops.
...I feel like having meat pie. Can anyone point me to an easily doable and preferably tasty recipe for meat pie? :3This looks like a fairly easy chicken pie. (http://allrecipes.com/recipe/chicken-pot-pie-ix/) Not tried it myself yet but got good reviews.
Note that I'm in Korea, so beef is very expensive, pork less so, and chicken relatively cheap. Still all expensive from the 'merican POV.
...I feel like having meat pie. Can anyone point me to an easily doable and preferably tasty recipe for meat pie? :3
Note that I'm in Korea, so beef is very expensive, pork less so, and chicken relatively cheap. Still all expensive from the 'merican POV.
Depends. If you just want a basic Shepards pie (no pastry, just potato and *maybe* cheese on top), there's a million online. Usually beef or lamb.
And inKoreaFar East,midtermseverything education related is SERIOUS BUSINESS.
And in Korea, MMOs are SERIOUS BUSINESS.fixed :P
[/quote]And in Korea, MMOs are SERIOUS BUSINESS.fixed :P
Hey, casual racism through stereotyping is still racism! So let's not, ta.
...And only $70 to ship it to Canada (http://www.zokuhome.com/pages/products-quickpop-maker)!
Sounds decadent. I want one.
...And only $70 to ship it to Canada (http://www.zokuhome.com/pages/products-quickpop-maker)!
Sounds decadent. I want one.
It's really fun, though. A boring 200ml juice box becomes three awesome juice pops. And you can do striped pops in about fifteen minutes!
You don't have to plan ahead with this one, because every time we make normal freezer pops it takes at least three hours. And I was answering a question. But sure, I guess I did waste my money! Thank you for telling me this. I'll return it immediately.
And ignore JGF, he's only been here a little while and half of his posts are mildly offensive :P
I forgot to say that it's useful for core pops. This didn't cross my mind before. But yeah, you can suck out the centers of a semi-frozen pop (because it freezes edge-inwards) and put something else in, so you can make your own creamsicles conveniently. And it gives a better texture, there's probably a scientific reason but you get less crystallized ice bits. And we still use the thing after three months so gosh!Oh, that is nice.
I'm defending a kitchen appliance. This is what the Internet does to you.
Well, that's really no different from everyone bitching at me for buying a quesadilla press. It's totally useless...right up until I used it to make dinner in 15 minutes. :PSoon the entire forum will be divided into the Popsicle Machine faction and the Anti-Popsicle Machine faction, and there will be an epic battle.
Anyway, I support the popsicle machine.
Well, that's really no different from everyone bitching at me for buying a quesadilla press. It's totally useless...right up until I used it to make dinner in 15 minutes. :P
Anyway, I support the popsicle machine.
Step 1) get two large pans or potsIt's a toaster that cuts and seals the quesadillas into neat little triangle pockets. Also, it was only $15.
Step 2) use those to squish flat your dough between some wrap or baking paper or whatever
Yeah using a dedicated flattener makes sense if you've got the space and need to make commercial / large social gathering quantities, but you probably already had more than two large flat heavy surfaces to crush things flat between in the first place.
I'm not against gadgets, I'm just against people buying overpriced and pointless gadgets to fill inconveniences rather than actual needs. That being said, I do love my ice-cream machine and pasta press, but at least I use those each at least once every other week, sometimes multiples if I have the time. I guess just buy whatever but remember to ask yourself 'am I buying this to be lazy or because I need it' before impulse buying these things.
Unless they're cookbooks. Impulse buy those erry day.
e: unless I'm reading this wrong and thinking that there's a difference between a tortilla press and a quesadilla press? Is the latter a toaster as well? Then yeah you should have one but if you got one ~designed for quesadillas~ then it's not doing anything special.
Why do you have to be so negative? Lighten up!
When we went to Austria, our relatives called us over for lunch every day for two weeks. For two weeks, we literally ate nothing in the fruit or vegetable category (except seasonings!). We would get buns, cold cuts and cheese when we weren't being served a meat dish, which was almost always. It was great.
It's a toaster that cuts and seals the quesadillas into neat little triangle pockets. Also, it was only $15.
I don't prefer the solid plate, because I wind up cutting the damned things up anyway. (The pizza cutter is a particularly handy tool.) Also, I have a "jaffle" maker that's nearly as old as I am, (my parents bought it when I was four.) I use the damn thing nearly every day. My daughter loves it. The difference between the jaffle-maker and the quesadilla press is that the quesadilla press takes round burrito-sized tortillas, where you can only put regular sized bread in the jaffle-maker.It's a toaster that cuts and seals the quesadillas into neat little triangle pockets. Also, it was only $15.
Well a solid-plate press is better but that's ok. I guess you could always use it to make jaffles as well.
The heck is a jaffle? I keep thinking it's some sort of waffle.
And in Korea, MMOs are SERIOUS BUSINESS.fixed :P
Hey, casual racism through stereotyping is still racism! So let's not, ta.
To cook children, obviously.Well played.
A pretty neat trick but not sure I'd rely on it. (https://www.youtube.com/watch?v=Uz2Vnp5ZW4c#!)
Not really a weird recipe, but certainly a tasty "hey let's throw this shit together" one:
1. Saute some minced garlic (about 2-3 cloves) in olive oil.
2. Add a pound of bulk chorizo (or scrape the meat out of the casing if you have the sausage-style chorizo). Brown the chorizo and drain at least half the fat off (but not all...that fat is laden with flavor and spices).
3. Add about 6-8 oz of frozen green peas. Cook for about a minute.
4. Add 3/4 cup of chicken broth and some sprigs of cilantro. Cover and simmer for 5 minutes or so.
5. Add in cooked rice and mix thoroughly. The end product should be moist but not soupy. If there's still liquid pooling, keep adding more rice.
The resulting mixture is delicious, moist and spicy and clumps together nicely for use in tacos, burritos, empanadas, or whatever. It's also pretty damn good on its own. It's like a really quick and dirty paella.
Has anyone said bacon sandwich yet? That is one of the best things to eat ever made.Why have just bacon when you can have bacon and avocado? It's pretty much the only sandwich I place above the BLT, but basically you start with two pieces of sourdough bread, slather them with mayo (or miracle whip, your choice), cover it with about a half of an inch of avocado (which might cost a pretty penny depending on where you live) and then put bacon slices on top. Optionally add a little bit of tomato, but I personally don't very often. Then just eat it, but be prepared to wash your hands afterwards, it is not a very clean sandwich. :P
Bacon, Swiss cheese, and habanero jack cheese, wrapped in a flattened chicken breast, battered, fried, and put on a sandwich.So you fry the whole thing together except for the bread? Man I gotta try that sometime.
Bacon, Swiss cheese, and habanero jack cheese, wrapped in a flattened chicken breast, battered, fried, and put on a sandwich.Sounds a bit like a homemade Double Down.
Delicious.
Wait before you eat it, though. It will melt your face if you try to eat it too quickly after cooking.
I just learnt how to scramble eggs. :P Yay me!Now, Yoink-san, your mission is this.
The way they somehow transform from runny egg into seperate lumps of eggy goodness has always mystified me. Until now. I know your secrets, Egg-Lords!
So...stovetop? High, medium, or low heat? Should it boil or just simmer? Cooking times?
Milk makes them very fluffy. Or runny/nasty if you add too much.
I have yet to find something that isn't improved by oregano. Tomato soup, ramen, everything.
Oregano is always at least slightly bitter. It's one of the few bitter tastes I enjoy, for some reason.
Oh, I guess I didn't get what you were saying. I'll have to try that and see how gross it is.
I am not a bitter lover and I find Silantro to taste soapy (apperantly this is caused by a mutation that many humans share)
Slice it in half, clean it out, roast it in the oven til soft, stuff it with a rice/bacon/vegetable mix, then drizzle with oil, herbs and breadcrumbs before sliding it back under the grill to put a nice toasted crust on it?
I'm making rye bread! Anyone know if it's a good or a bad idea to replace the water with milk?
I'm making rye bread! Anyone know if it's a good or a bad idea to replace the water with milk?
Rye bread? That's brave... I hear the dough for that is effectively glue.
As for using milk... I do that for my white bread loaves fairly regularly, particularly if I want to make a sweeter loaf (I dissolve sugar/butter into the milk first, then cool it and add it to the flour). For white, it works fine, just remember that you're increasing the fat content (particularly if you use full cream milk), so reduce it elsewhere accordingly. Of course, I'm not sure how different rye bread is...
I just made peach cobbler. The bready part was doughy tasting and I have no clue what to do to remedy that.
But the crust goes on top of the filling.
Other people can say 'This needs a pinch of salt' or something after tasting some food.The funny thing about this is that some of the older recipes in my family's cookbook actually use measurements like "a pinch" or "handful". As a result, there is table in the front that is full of conversions from "pinches" and "handfuls" to more exact things like "tablespoons" or "cups". :P
I think you are confusing a cobbler and a pie.I just made peach cobbler. The bready part was doughy tasting and I have no clue what to do to remedy that.Cook the crust before you put in the filling to crisp it a bit.
If... if you could PM me the ones that have profanity, as well, that'd be great. If they've sprung from the same source as that magnificence pictured above...When I find them and get around to it sure. I was just about to have a lunch that is nowhere near as glorious as these recipes.
I wonder how many people on /b/ are high as fuck all the time. Because all that stuff looks like stoner food.They had ton of stoner threads the last time I was there. There was not a day without a stoner thread or some people trying to hook up to score some weed. Technically those threads are now supposed to go on /soc/ but then again I have no place saying anything like this due to my permanent ban.
Oh, that reminds me.I think if shrimp, baby corn and hot dogs can be pizza toppings then so can french fries. Also I never have leftovers to begin with due to an amazingly insatiable appetite. It's why I usually don't cook macaroni and cheese or buffalo chicken nor often buy ice cream.Spoiler: marijuana. harmless? (click to show/hide)
Thats why you combined the mac and cheese with the buffalo chicken with fried ice cream on the sideOh, that reminds me.I think if shrimp, baby corn and hot dogs can be pizza toppings then so can french fries. Also I never have leftovers to begin with due to an amazingly insatiable appetite. It's why I usually don't cook macaroni and cheese or buffalo chicken nor often buy ice cream.Spoiler: marijuana. harmless? (click to show/hide)
Guys, if that's a typical example of stoner food up there, stoner food is awesome, regardless of the number of drugs you've taken.
I think I will post those recipes with the offensive language in them in this thread, albeit spoilered. Do click if you want recipes for a hamdog or for cheddar bay biscuits but don't click if you dislike foul language and insults.i was taught how to make the biscuits in cooking class back in high school, for now i get my recipes from instructables.com.
You have been warned.Spoiler: Hamdog (click to show/hide)Spoiler: Cheddar Bay Biscuits ala Red Lobster (click to show/hide)
I'm sorry if I offended anyone with the language presented within the images in this post. Remember, I got these off of 4chan's /b/ board.
I want to fill puffs with something similar to whipped creame that tastes a bit like icecream
The issue is I don't know what. Whipped Creame will melt.
Ohh by all means I'll be inserting it afterwords.Hehehehehe.
Ohh by all means I'll be inserting it afterwords.
Whipped cream rarely tastes like icecream
I need turkey cooking advice. Mainly, how do I make sure this thing isn't dry?Cook it in a bag. This prevents the moisture from escaping and makes sure you don't need to baste.
I need turkey cooking advice. Mainly, how do I make sure this thing isn't dry?
Cook it in a bag. This prevents the moisture from escaping and makes sure you don't need to baste.
Use a sugar substitute?
So I need a simple but potentially awesome lunch that involves meat (simple in the sense that it doesn't contain a ton of exotic stuff since that can't be easily obtained around here). I've had a few ideas but I'm not sure about that stuff, one especially is alluring but it has a lot of potential to be an expensive fuckup.
I worry about this because a friend has decided to start eating meat again (been a vegetarian for 2-3 years now) and I've been tasked with making her first meaty meal.
The holiday have ended. I made "Food for the Gods" for the family. Life is good.TELL US
I won't tell you what it's made of. It's for the Gods after all.
I'm eating some delicious-ass salsa (http://www.marialouisasalsa.com/). And it's local, so I get this nice sense of superiority while I eat it.I'm not even going to ask what goes into ass salsa....
Do they sell cheap-ass frozen shrimp that aren't popcorn shrimp? If so, I might have to visit the frozen foods aisle.They should. I can't vouch for how good they'll be, but I'm pretty sure most grocery stores will sell some.
I have no need of salsa. I have sriracha.I'm eating some delicious-ass salsa (http://www.marialouisasalsa.com/). And it's local, so I get this nice sense of superiority while I eat it.I'm not even going to ask what goes into ass salsa....
Personally, I've never liked salsa (probably because the texture of tomato chunks triggers my gag reflex). Now salsa picante (the thin stuff that's basically crushed peppers in marinara), that I dig.
I've made a fairly manly stew.
Work ordered these Vietnamese sandwiches for lunch today. Crusty baguettes, with fresh carrots, onions, cilantro, and chicken, beef or pork sauteed or stewed in some kind of Vietnamese magic. And a jalapeno landmine on some for spice.
can of pasta
This is an abomination, and must be destroyed.can of pasta
0.o
Bag o' noodles, straight from the bag, are extremely economical at only ~40 cents a package and filled with nutritional sodium and calories.Potatoes are even cheaper, and offer a lot more calories than grains. It's just about the most (if not the most) calories per acre you can get, rivaled by very few other commercially grown crops.
If you try my recipe, be sure to let me know how it turns out. So far I don't think anyone has made it other than me.Same here. Chili for everyone!
I've gotten universally good feedback from this recipe. It has evolved slowly over a period of a couple of years and I think it's pretty polished. I'm quite proud of it. All the measurements are estimates - I don't generally measure anything but the rice and lentils.Spoiler: Recipe (click to show/hide)
I've gotten universally good feedback from this recipe. It has evolved slowly over a period of a couple of years and I think it's pretty polished. I'm quite proud of it. All the measurements are estimates - I don't generally measure anything but the rice and lentils.Spoiler: Recipe (click to show/hide)
It was delicious first time (last week).
And today, we had to make it again just to engorge ourselves on it. The only difference was that we didn't use chilli, cuz that's hard to buy cheap around here.
And I ate it without the sauce, because I hate cream/milk/yoghurt based sauces.
What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
wouldnt it be easier to use boneless wings then?What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.
What's everyone's take on balsamic vinegar? That stuff is awesome.
What's everyone's take on balsamic vinegar? That stuff is awesome.
What's everyone's take on balsamic vinegar? That stuff is awesome.
You mean chicken nuggets? :P No, I don't like the breading.wouldnt it be easier to use boneless wings then?What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.
man out here boneless wings are just chunks of breast and dipped it in sauce :/You mean chicken nuggets? :P No, I don't like the breading.wouldnt it be easier to use boneless wings then?What's everyone's take on balsamic vinegar? That stuff is awesome.I don't really eat anything where it would be a good additive, so meh.
Also: I stripped the meat from about a dozen hot wings (from Buffalo Wild Wings, no less,) chopped it up nice and fine, slapped it in some mayo and put it on a sammich. It makes for a pretty badass chicken salad.
man out here boneless wings are just chunks of breast and dipped it in sauce :/
man out here boneless wings are just chunks of breast and dipped it in sauce :/
That's fucking genius. Why have I not heard of this before?
I've jumped on the bandwagon of trying to make this stuff (http://www.thekitchn.com/look-crazy-spaghetti-hot-dogs-87900). I added cheese and pepper because hotdogs and noodles didn't sound very appetizing on its own.
They are exactly as advertised, but it was fun to make.
Use thigh meat instead; you can still get great big hunks of meat (at least by chicken standards), but the meat is a lot juicier than breast fillets.
I didn't even notice we have a food thread.I've jumped on the bandwagon of trying to make this stuff (http://www.thekitchn.com/look-crazy-spaghetti-hot-dogs-87900). I added cheese and pepper because hotdogs and noodles didn't sound very appetizing on its own.
They are exactly as advertised, but it was fun to make.
Under no obligation to be happy about it: I'm never making that again. It wasn't a waste of food, but it was pointless compared to just eating hotdogs or simple spaghetti.
Dear goodness
You KNOW Bacon is good when it makes your white plate yellow.
Oh god, tangelos and tangerines are delicious. I missed out on them last year though, and will probably do so again this year, because of work-related trips overseas :/
What sort of recipe did you use for the jelly? Or was it just from a packet?
I made chili again. This time, I added ground red pepper, ground white pepper, and hickory smoked bacon. I also amped up and put sriracha, extra chili powder, and went to town with the ground black pepper.Apple cider, man. Do it. About 1/2 cup to a large bowl of chili.
I made the chili so hot that I can't taste the bacon. It's too hardcore. ;_;
How can I tell if this ham I bought is pre-cooked or not?
Note to self; use 'cursory ham research' as a title for something.Instant band name.
Question: Do english-speaking people call all mushrooms 'mushrooms'? I mean, no regional/common names?Well, all mushrooms are mushrooms. If you want to specify, use the type beforehand. See: shiitake mushroom, enoki mushroom, portobello mushroom...
Is it because you think all mushrooms taste the same? V:
^^^^^Question: Do english-speaking people call all mushrooms 'mushrooms'? I mean, no regional/common names?Well, all mushrooms are mushrooms. If you want to specify, use the type beforehand. See: shiitake mushroom, enoki mushroom, portobello mushroom...
Is it because you think all mushrooms taste the same? V:
The term "fungophobia" was coined by William Delisle Hay of England, who noted a national superstition or fear of "toadstools". He described the "fungus-hunter" as being contemptible and detailed the larger demographic's attitude toward mushrooms as "abnormal, worthless, or inexplicable". Fungophobia spread to the United States and Australia, where it was inherited from England. The underlying cause of a cultural fungaphobia may also be related to the exaggerated importance placed on the few deadly and poisonous mushrooms found in the region of that culture.
Ginger Chicken
For slightly over 1.5 pounds of chicken to be cut into bite sized bits (it was 1.7 including skin/bones):
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons ginger
1 tablespoon brown sugar
Some amount of lemongrass.
Marinate it for an hour instead of the original time.
I've never had Indian food before except a little curry, and I think I want to try an Indian restaurant for my birthday. I like hot food, but from what I've pieced together Indian cuisine is more of a slow heat that lasts for hours. I have no idea if I can handle it or if I'll like it, but I won't be finding out if I don't try!
Indian food isn't very common in America, but there are some places within a reasonable distance of where I live. Hopefully internet reviews will guide me to a good one.
Painful exposures to capsaicin-containing peppers are among the most common plant-related exposures presented to poison centers. They cause burning or stinging pain to the skin, and if ingested in large amounts by adults or small amounts by children, can produce nausea, vomiting, abdominal pain and burning diarrhea. Eye exposure produces intense tearing, pain, conjunctivitis and blepharospasm.[50]
I would recommend wearing gloves next time.
The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Point is, it's still not as bad as getting raw habanero juice on your skin or under your nails.The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Point taken, but having made habanero wing sauce from scratch (I used to manage a sports bar,) I honestly didn't think people reacted that way to it. I've had habanero juice under my nails, in cuts on my hands, and in my eyes (that's fucking painful, by the way.)Point is, it's still not as bad as getting raw habanero juice on your skin or under your nails.The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Huh. You might just have a higher resistance to it.Point taken, but having made habanero wing sauce from scratch (I used to manage a sports bar,) I honestly didn't think people reacted that way to it. I've had habanero juice under my nails, in cuts on my hands, and in my eyes (that's fucking painful, by the way.)Point is, it's still not as bad as getting raw habanero juice on your skin or under your nails.The fact that it's mixed in with the cheese probably helps immensely.A little, but the cheese is about as hot as full power habanero. I can't eat it straight.
Lightning Jack cheesePlease to clarify. I'm desperately hoping actual lightning is involved, but otherwise just knowing what kind of peppers are involved sounds like it would improve my day.
Nah, it's just smoked colby jack with red and green jalapenos, and sometimes red poblanos.Lightning Jack cheesePlease to clarify. I'm desperately hoping actual lightning is involved, but otherwise just knowing what kind of peppers are involved sounds like it would improve my day.
Breakfast today: Rice omeletteWhat kind of savage uses milk anyways?
Rice (leftover from dinner): small shallot, 2 cloves of fresh garlic (not dried), small piece of ginger, all minced, sauteed in olive oil, then rice added on top, mixed in, water added, rice cooked as usual with a pinch of salt.
Mix 2 eggs in a bowl (no milk: I'm lactose intolerant and anyway it's unnecessary, just whip them with a fork until they're fluffy). Pour onto heated frying pan greased with lard. When partially cooked, put some of the rice from last night (refrigerated and shaped with hands to fit the omelette) and put a dab of sriracha on top before folding the omelette in half and cooking as usual.
So delicious.
Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
nuts are good like pistachios and cashews. Dried stuff is your friend so granola and trailmix is the best combo ever for cereal.Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
Alternatively, eat nothing but hard tack and beef jerky.nuts are good like pistachios and cashews. Dried stuff is your friend so granola and trailmix is the best combo ever for cereal.Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
I'll stick to nuts and granola, thanks :PAlternatively, eat nothing but hard tack and beef jerky.nuts are good like pistachios and cashews. Dried stuff is your friend so granola and trailmix is the best combo ever for cereal.Does anyone have suggestions for relatively healthy eating on the road? Obviously, fresh vegetables and fruit are good, but those don't tend to keep well in a hot car.Still looking for this, by the way :P
My Kroger now has lamb. Ground lamb, lamb shoulder, leg of lamb, and bits of lamb for stew. I am going to use this opportunity.
Do any of you people from places where lamb is common have an awesome recipe for it?
Lamb pie. So good.
http://www.whatkatieate.com/recipes/individual-lamb-and-guinness-pies/
Note, I've never actually tried that particular recipe, but it seems similar to the one I make up as I go, and I couldn't be arsed writing it out. Frozen peas added near the end improve it though, IMO.
Where am I supposed to get HP sauce? I'm starting to feel I'm not nearly British enough to handle lamb.
0.25 tsp liquid smoke
The dehydrator might be fun to use for other things, too~Dehydrated five hour energy!
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
The dehydrator might be fun to use for other things, too~
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
I apologize for your genes, greatorder. Though I didn't know this happens with more herbs than just cilantro.IIRC, cilantro and coriander are the same herb. I believe it's an American/British distinction.
Hey, it is. Personally, I'd refer to the leaves as cilantro and the seeds as coriander because those are the parts of the plant I associate with the name.i have that and asian mints growing all over my yard, my house smells nice.
Wouldn't that just be cocaine?The dehydrator might be fun to use for other things, too~Dehydrated five hour energy!
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
Wouldn't that just be cocaine?The dehydrator might be fun to use for other things, too~Dehydrated five hour energy!
DEHYDRATED SOUP. WHAT COULD POSSIBLY GO WRONG?
I still have a half block of cream cheese from Cosco. What can I do with it before it goes bad?Take very thin slices of ham, smear a bit on the ham, roll, insert toothpick vertically.
Scallions (also known as green onions, spring onions, salad onions, table onions, green shallots, onion sticks, long onions, baby onions, precious onions, yard onions, gibbons, or syboes)
I'm afraid this is one of those instances where Wikipedia is wrong: http://archives.record-eagle.com/2007/may/21onions.htmYou know anyone can edit that problem, right? Wikipedia is rife with inconsistencies.
Spoiler: DarkDXZ (click to show/hide)
The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste :P
I will always advertise 'pierogi' because they're delicious.
All the stuff in the spoilers is making me think of swedish chef.
Spoiler: DarkDXZ (click to show/hide)
The fun fact is that today's 'bigos' is vastly different from what 18th/19th century people ate. Today's bigos mostly lacks in ingredients and taste :P
I will always advertise 'pierogi' because they're delicious.
I for one wonder if we could mod in bigos into Dwarf Fortress.
Seems plausible for me. Just replace cabbage with quarry bush leaves.
I guess we don't even have to mod in, but the game will not recognize it as bigos and more like a quarry bush leaves stew.
We should be able to name specific meals for the sake of advertising local cuisine. (and bigos engravings, as well as some management advantages in gameplay, but that's not the main goal)Spoiler (click to show/hide)
Today went down to wallmart to pick up stuff for my sister's birthday bbq, and found smithyfield spareribs on sale for 1$ a pound. Good god, 5 pounds of spare-ribs for 5 bucks? SOLD!For some reason I thought you said Toady got some stuff for your barbeque, and I was about to say how awesome it was that you're friends with the creator of Dwarf Fortress :P
I've never heard it called soya milk before. Thats cool.
Interestingly, if I hear a Polish person speaking, I can understand most of it, but I can't read the writing. The special letters and letter combinations are so different that I don't know where to start.Spoiler (click to show/hide)
Uncooked porkchops were frozen for over a year. They were in their original packaging (styrofoam plate, plastic wrap, and that little blood soaking thing), and completely free of freezer burn. Cooked them up, and they were delicious.
I am no longer bringing shame to the glorious Republic of Poland, for I officially like bigos now. (I don't know what was turning me away from it for so long, but it doesn't matter)
Also, this.A self-made name pun meme response.Spoiler (click to show/hide)
We don't seem to get a lot of bad food experiences in this thread, so here's mine:Sounds delicious. Where is this place?
To provide a little context, In the past year or two I've been enjoying increasingly spicy hot foods. I used to hate the stuff, shunning even pepper flakes, but not so much recently.
Well, today we stopped for brunch at a small diner. My original plan was to get some sort of wrap, but then I saw this buffalo chicken sandwich on the menu and decided to try it. I was thinking "Why not? It can't be worse than that chipotle stuff I like, right?"
Never. Again.
I couldn't even eat half before my stomach began churning and I had to ask for a to-go box. The fumes from the sauce went right up my nose with every bite and I still feel slightly woozy. Dunno if I'm just a wimp when it comes to the Scoville scale or if they had some really nasty home-made sauce, but I'm not having that again for a very long time.
Whats bigos? And whats marmite?Not sure what bigos is, but marmite is axle grease for sandwiches.
That gave me nothing aside from the worst (greatest?) mental picture to stew on.Whats bigos? And whats marmite?Not sure what bigos is, but marmite is axle grease for sandwiches.
That gave me nothing aside from the worst (greatest?) mental picture to stew on.Whats bigos? And whats marmite?Not sure what bigos is, but marmite is axle grease for sandwiches.
So whats marmite?A thick, black/ brown sandwich spread. It is really, really salty. I tried it once on toast (I have no idea how to use it, by the way), not very pleasant but hey, different tastes. Might have used too much or something.
Truck stop in Nevada, north of Vegas. Right next to an Air Force base, actually; you can sometimes see Predator drones being test-piloted.We don't seem to get a lot of bad food experiences in this thread, so here's mine:Sounds delicious. Where is this place?
To provide a little context, In the past year or two I've been enjoying increasingly spicy hot foods. I used to hate the stuff, shunning even pepper flakes, but not so much recently.
Well, today we stopped for brunch at a small diner. My original plan was to get some sort of wrap, but then I saw this buffalo chicken sandwich on the menu and decided to try it. I was thinking "Why not? It can't be worse than that chipotle stuff I like, right?"
Never. Again.
I couldn't even eat half before my stomach began churning and I had to ask for a to-go box. The fumes from the sauce went right up my nose with every bite and I still feel slightly woozy. Dunno if I'm just a wimp when it comes to the Scoville scale or if they had some really nasty home-made sauce, but I'm not having that again for a very long time.
Im on thisTruck stop in Nevada, north of Vegas. Right next to an Air Force base, actually; you can sometimes see Predator drones being test-piloted.We don't seem to get a lot of bad food experiences in this thread, so here's mine:Sounds delicious. Where is this place?
To provide a little context, In the past year or two I've been enjoying increasingly spicy hot foods. I used to hate the stuff, shunning even pepper flakes, but not so much recently.
Well, today we stopped for brunch at a small diner. My original plan was to get some sort of wrap, but then I saw this buffalo chicken sandwich on the menu and decided to try it. I was thinking "Why not? It can't be worse than that chipotle stuff I like, right?"
Never. Again.
I couldn't even eat half before my stomach began churning and I had to ask for a to-go box. The fumes from the sauce went right up my nose with every bite and I still feel slightly woozy. Dunno if I'm just a wimp when it comes to the Scoville scale or if they had some really nasty home-made sauce, but I'm not having that again for a very long time.
Whats bigos? And whats marmite?
Tomato sauce eh? This just sounds better and better. I'd still put potatoes in it.Whats bigos? And whats marmite?
Sauerkraut + meat + tomato sauce = bigos.
That's the most basic recipe, anyway.
Bigos is also known as hunter's stew, FYI. The more you know the less you care.
Hm... Today I made my first attempt at homemade bagels, using this recipe: http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/The recipe looks decent, but a touch bland. A) Turn down the oven, it may not be accurate. B) Roll the dough out before you knead it, and then shape your bagels. C) Toss a little bit of salt in the water. D) Boil them for a little longer after they float. E) USE MORE FLOUR. F) I'm not the best baker in the world, so take my advice with a grain of salt.
I halved the recipe because I have a tiny oven, and also because if they turned out awful I would prefer 4 shitty bagels to 8. I followed the directions exactly, and excitedly tasted the first one after they had cooled a bit.
It was... terrible. Absolutely awful. Too hard on one side, too soft on the other. The texture was not quite right, and even the taste was wrong. Even the shape - they turned out a bit lumpy.
Clearly I have messed up something serious, but I have no idea what. I don't have an enormous amount of experience with baking, but I've never had any problems either. Do any of you guys have baking experience? Has anyone made bagels? Does the recipe look ok? It has good feedback in the comments section. It seems like a pretty simple procedure. What could I have messed up?
Call me half-Irish but I think almost anything savory is better with potatoes. When I get to making that curry and rice I'm going to throw in a couple potatoes to see if that happens to be the case. I know it is with hamburgers - whenever I eat out at McDonalds or Burger King I put french fries on my cheeseburgers and have since I was a child. My mother may have scolded me for it once or twice but it was delicious all the same. Nowadays if I make burgers in the oven at home I might fry up some hash brown patties, toss on some sharp cheddar slices and throw in some sliced turkey, ranch and mesquite smoke barbecue sauce and put it all together with two patties on three slices of either toasted wheat or sourdough.Tomato sauce eh? This just sounds better and better. I'd still put potatoes in it.Whats bigos? And whats marmite?
Sauerkraut + meat + tomato sauce = bigos.
That's the most basic recipe, anyway.
Bigos is also known as hunter's stew, FYI. The more you know the less you care.
woah woah, i don't remember tomato sauce in any Bigos i ever had.Tomato sauce eh? This just sounds better and better. I'd still put potatoes in it.Whats bigos? And whats marmite?
Sauerkraut + meat + tomato sauce = bigos.
That's the most basic recipe, anyway.
Bigos is also known as hunter's stew, FYI. The more you know the less you care.
Chemistry question for my fellow chefs! I've got a bad cold and a pile of super-spicy little fresh chilis. I've been making loads of tea with ginger and lemon and honey, and I know adding chili powder is also good for immunity, but I want to use my fresh chilis. I tried cutting them up and boiling them in water for about 15 minutes with the ginger, but I can hardly taste them at all, which means not much of the oil found its way into the water. I know oil and water don't like each other too much, but does anyone have any ideas on how to get the capsaicin out of the fruit and into the tea? These chilis are really very hot, which I like, and I want that in my tea! Would boiling longer help, or do I need to add something to the water?
Hm... Maybe if I used peanut oil? It has almost no flavor at all. I must do science on this. Or alcohol would work fine. I could boil it in some slivovice, for example, or spiced rum. The alcohol content would be lost but the flavor would go well with tea.
I wonder how chillies would go with a Hot Toddy (http://en.wikipedia.org/wiki/Hot_toddy)? You could try and do a hot extraction into the whiskey, or a slow steep (over a few days) into the honey perhaps.
Another thing that might work is to make a buttered tea (http://en.wikipedia.org/wiki/Butter_tea), using the fat in the butter for the chilli extraction.
Honey probably won't work, it's a dessicant - it dehydrates things, and along with the water, the stuff suspended in the water. Though I am not sure what process do you mean for it.
Fats or alcohols are your best guess when it comes to extracting capsaicin, because they are nonpolar solvents and capsaicin is nonpolar (like dissolves like - water is a polar solvent, so things like table salt, which is highly polar, dissolves awesomely in water, but badly in pure [well, azeotropic] alcohol or oil).
Honey probably won't work, it's a dessicant - it dehydrates things, and along with the water, the stuff suspended in the water. Though I am not sure what process do you mean for it.
Dessicant is a non-issue, as capsaicin is non-polar, ergo not dissolved in the water. I was under the impression that honey (well, sugars in general) dissolve capsaicin (and were thus non-polar), as the chilli neutralising effects of sugar is actually the basis for the Scoville scale. However, doing research, it appears that isn't the case; both glucose and fructose are pretty polar, so no luck.Fats or alcohols are your best guess when it comes to extracting capsaicin, because they are nonpolar solvents and capsaicin is nonpolar (like dissolves like - water is a polar solvent, so things like table salt, which is highly polar, dissolves awesomely in water, but badly in pure [well, azeotropic] alcohol or oil).
Yep.Spoiler: Fun story about that, back in my undergrad... (click to show/hide)
I love this conversation. Cooking for nerds... : D
I picked up a bottle of cheap vodka on my way home from work. I'm thinking I can boil the chilis into that and store a jar of the result for use whenever I need it. The rum is nice, but the flavor is very strong and doesn't go well with everything, plus rum is far more expensive than vodka. With the alcohol boiled off, the vodka should be close to flavorless. I'll post here when I've tried it, let you know the result.
EDIT: Great success! About a cup of vodka with 2 little fresh chilis in it, boiled for about five minutes. Doesn't taste like vodka, just chili, and adds a great kick to my tea. I put away the rest for future use.
A warning, though: if you try this, make sure you ventilate your kitchen. I started getting dizzy again while it was boiling, and the whole place reeked of vodka. The alcohol goes into the air and it does not appear to be healthy to be breathing in alcohol like that.
So next I suppose I ought to try making chili butter, because that sounds awesome and would have a million uses. Butter tea sounds nice, actually, but I'm lactose intolerant so I'd have to use a recipe without milk (and go easy on the amount of butter used).
Riding bicycles is delicious?
Anyone here cooked hearts before?
I saw somehumandefinately lamb hearts in my local Aztec supermarket and I'm wondering how I should cook them. I was thinking I'd use my slowcooker and stew them with onions and carrots, but I was wondering if any of your guys had had them before?
Apparently my whipping cream had gone sour. Not enough to curdle, but enough to smell and taste terrible.
Thank goodness I had some regular frosting sitting around... and that I decided to sniff and taste it before putting it on anything...
Borscht pretty much sums up Polish cuisine though flaki is a great one for me.Anyone here cooked hearts before?
I saw somehumandefinately lamb hearts in my local Aztec supermarket and I'm wondering how I should cook them. I was thinking I'd use my slowcooker and stew them with onions and carrots, but I was wondering if any of your guys had had them before?
...You sure didn't mean Asian supermarket? :v
Also, I sometimes get the feeling that Polish cuisine is really bland compared to eevrything else. (our schabowy is better than your cutlet, though!)
inb4 Haspen PMs me about me being anti-patriotic
Borscht pretty much sums up Polish cuisine though flaki is a great one for me.Anyone here cooked hearts before?
I saw somehumandefinately lamb hearts in my local Aztec supermarket and I'm wondering how I should cook them. I was thinking I'd use my slowcooker and stew them with onions and carrots, but I was wondering if any of your guys had had them before?
...You sure didn't mean Asian supermarket? :v
Also, I sometimes get the feeling that Polish cuisine is really bland compared to eevrything else. (our schabowy is better than your cutlet, though!)
inb4 Haspen PMs me about me being anti-patriotic
Heart takes a damn long time to stew over, i mean this is the toughest meat in a body, its very lean and got a bloody taste to it.
Does it... does it taste like anything? I can't fathom the concept of a pot full of water, chicken and dumplings (which I assume are just flour, water and fat themselves) with naught but salt and pepper for seasoning tasting like... well, very much at all.
Not to rain on your parade (or insult Carolina SUperior in any way, no sir, learned that lesson, still have scars from the experience) but I am just flummoxed.
Does it... does it taste like anything? I can't fathom the concept of a pot full of water, chicken and dumplings (which I assume are just flour, water and fat themselves) with naught but salt and pepper for seasoning tasting like... well, very much at all.
Not to rain on your parade (or insult Carolina SUperior in any way, no sir, learned that lesson, still have scars from the experience) but I am just flummoxed.
As he said, water is a medium you can do a lot with. With enough heat and reduction it intensifies flavors and thickens into a sauce. I just made stroganoff which is basically just a stew made adding flour to meat, water, onions and a couple seasonsings. Cooked long enough and reduced far enough, it becomes a gravy.
I only say something because as I was making I was reflecting, man, flour and cooking in general is like magic. Something that is literally just protein, water, and vegetable matter that doesn't blend at all suddenly becomes this magical stew, simply because of flour and some heat.
Tonight I discovered what happens if you put in too much potato starch trying to thicken your sauce.Spoiler (click to show/hide)
Not complicated, or healthy, but oh my god yes.Have you tried putting nutmeg in there? Everyone I know makes mashed potatoes with a bit of nutmeg...
And I would not. Mashed potatoes are a terrible thing.
Where the hell do you buy those? I've never seen them, but I would eat more mashed potatoes if I had those.
So Cracked says that you can (basically) steam milk in your microwave for a latte. (http://www.cracked.com/blog/5-kitchen-hacks-broke-hungry/) Having followed these steps a few times, unsuccessfully, I'm feeling stupid. Has anyone else successfully turned warm milk into microfoam? What did you do?
So Cracked says that you can (basically) steam milk in your microwave for a latte. (http://www.cracked.com/blog/5-kitchen-hacks-broke-hungry/) Having followed these steps a few times, unsuccessfully, I'm feeling stupid. Has anyone else successfully turned warm milk into microfoam? What did you do?
I haven't tried one, but you can buy a milk frother for around $20. I think they are basically like an electric whisk. You just heat milk on the stove while running the frother.
RAMEN SALAD!
This is a masterful ramen salad created by Sonlirain. The ingredients are masterfully-minced ramen, exceptionally-minced hen eggs, well-minced rooster meat, finely-minced tomatoes, exceptionally-minced sweetcorn, and masterfully-minced mayonnaise.RAMEN SALAD!
No. This is not salad. :(
Re: Mashed potatoes, I just add a knob of butter, a splash of milk, and then a healthy dash of white pepper. It provides a bit of depth and bite, a little like cheese does. Much easier though!
Sometimes I wish I was a carnivore. Meat is always the tastiest part of an animal.
Well, the meat us usually tastier than the offal.Sometimes I wish I was a carnivore. Meat is always the tastiest part of an animal.
This is how I read this post.
I was... confused for a little while.
I just had a horrifying revelation.
It goes sort of like this: I wanted to share a recipe for pastry made with what Wikipedia calls quark. Now, in my country it's called tvorog, and it's a staple food. I often wondered why I don't know the English word for it, but now I know. People in Western Europe and America don't eat tvorog. According to the article, they all think tvorog is cheese!
Are they all stupid or something?
Well, that's right, but why does the article say it's cheese? The two have nothing in common.I just had a horrifying revelation.
It goes sort of like this: I wanted to share a recipe for pastry made with what Wikipedia calls quark. Now, in my country it's called tvorog, and it's a staple food. I often wondered why I don't know the English word for it, but now I know. People in Western Europe and America don't eat tvorog. According to the article, they all think tvorog is cheese!
Are they all stupid or something?
Mmmmm, tvaroh...
Nope, it doesn't exist in English-speaking countries. Shame, right? Not really their fault, though, for not knowing what it is, since they've never seen or heard of it before. I was a little frightened of it when I first moved to Europe and was offered it for the first time.
Uh, cottage cheese? It's pretty similar, I guess.Well, yes, it looks slightly like it.
Well, that's right, but why does the article say it's cheese? The two have nothing in common.I just had a horrifying revelation.
It goes sort of like this: I wanted to share a recipe for pastry made with what Wikipedia calls quark. Now, in my country it's called tvorog, and it's a staple food. I often wondered why I don't know the English word for it, but now I know. People in Western Europe and America don't eat tvorog. According to the article, they all think tvorog is cheese!
Are they all stupid or something?
Mmmmm, tvaroh...
Nope, it doesn't exist in English-speaking countries. Shame, right? Not really their fault, though, for not knowing what it is, since they've never seen or heard of it before. I was a little frightened of it when I first moved to Europe and was offered it for the first time.
The fact that somebody used to find it frightening is also a revelation. It's like I was eating hakarl all my life, and then somebody told me eating rotten shark is wrong.
Uh, cottage cheese? It's pretty similar, I guess.Well, yes, it looks slightly like it.
Basically, the recipe I was talking about involved taking 200 grams of tvorog, an egg, four tablespoons of sugar, eight tablespoons of flour, baking soda, stir everything together, shape into balls, fry in oil. Sugar powder to taste. Pretty quick, and generally delicious.
Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
In my experience, soft white cheese are made from carabao(small water buffalo) milk. All other cheese is yellow to me.Exactly. And tvorog is made from cow milk, and isn't homogenous - more like a grainy mass-thingy. So there.
EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.
Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.
But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.
Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.
Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.
But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
EDIT: Anyone have any last-minute tips for making battered fried chicken? All I know is to cut the chicken into strips, then dip it in soft flour (maybe with some spices mixed in), then into a beaten egg, then into bread crumbs (also maybe with some spices added). I sadly don't have any beer and it's a bit late to run out and get some, so it'll have to just be simple batter. I'd like to make it spicy with some chili powder, but I'll have to see if my Xmas dinner guest is okay with that first!I typically go flour -> batter -> (optional) crumbs -> frying pan. Batter's usually made of 4ish eggs for every 6 strips, plus any flavorings I want to put in, and then enough flour to thicken it a bit past the consistency of hot gravy. A 1/4 cup of whole milk and a tablespoon of crunchy peanut butter (for the aforementioned 6 strips) is my usual include, plus salt and pepper. Protip: No liquor, although beer probably works once you get it.
Note: Quantities are remembered from months ago. Could be wrong. Highly recommend consulting a recipe, but basically I think there's usually a full on batter mix in the middle there.
Lactose intolerant, so no milk for me. I went with the recipe from before and it worked just fine, but didn't have much flavor. Next time I'll definitely add more tasty things to it.Some small knowledge about milk processing and a quick read of the wikipedia page suggests that tvaroh/tvorog is pre-cheese; acid is added to milk to make it curdle into whey and curds, some (but, importantly, not all) of the whey is removed, and the whey and curds are blended back together, without any further treatment, so it's most like cottage cheese in the minds of the western world.Sour milk is a very much accepted part of cuisine over here (particularly with potatoes), although I personally don't like it very much, and tvorog is what happens when you try to make cheese out of it.
But, and I should really add this to my signature or something, this is based off very broad general knowledge and wikipedia.
I think you mean "soured" milk. "Sour" milk would be milk which has gone bad (and is one of the worst-smelling things in the world). Soured milk is the "acidified" one, very popular here as well. Wish I could digest lactose! It's very tasty. Sort of like very thin yogurt, almost.
I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Jalapenos are the life force.
I agree, but Slavic cuisine isn't generally considered yuck, is it? Nothing special about it. No unborn duckling, no aged shark, no monkey brain.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Jalapenos are the life force.
Never seen brains for sale here.
Fixed that for you.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Habaneros are the life force.
Get on my level. (http://i.imgur.com/guHsWdQ.jpg)[/pissing contest]Fixed that for you.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Habaneros are the life force.
Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
Well if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).
So, tvorog is to cheese, what grape juice is to wine. Kind of.
Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.
THANK YOU! I don't understand why folks were having such a hard time explaining it, this makes perfect sense. Whether I can actually find any in the States is up for debate, but at least us unable-to-understand Westerners have some idea of what you crazy Europeans are talking about :PWell if "tvaroh" isn't cheese like Wikipedia claims, then what the hell is it exactly?It's...tvorog. Can't explain. It's like asking a Westerner to explain why donuts aren't bread. But cheese can't be soft, white, and composed of grains, right?
As others have pointed out, it's basically unaged cheese. Cheese is the curds (solids) of milk, seperated by a curdling agent (rennet, lemon juice, acids from fermentation, etc.), and then (depending on the variety of cheese) exposed to some combination of salting, packing, and aging. Notably, it's not ricotta, as that is made from the whey (milk liquids).
So, tvorog is to cheese, what grape juice is to wine. Kind of.
Also, cheese can be soft, hard, white, yellow, orange, grainy, smooth, firm, crumbly, salty, sweet, sour, nutty, and a hundred other adjectives. It's a very versatile foodstuff. A perfect example of a soft, white and grainy/crumbly cheese is feta.
I probably would, but Wolfeyez seems to think it's a bad idea for some reason.Get on my level. (http://i.imgur.com/guHsWdQ.jpg)[/pissing contest]Fixed that for you.Slavic food always sounds like it's two steps away from being toxic.You gotta be mistaking us for Mexicans. Slavic cuisine as I know it is pretty tame. I mean, veggies, meat, dairy products, no jalapeno anywhere!
Habaneros are the life force.
I have the same problem, except with mangos. Mangos taste like some kind of awful chemicals to me.Strange. To me, they have a pleasantly foresty taste, like pine tree sap or something like that.
I got a novelty hot sauce set for non-denominational winter holiday!Edited because my phone takes fuckhueg pictures, apparently.Spoiler (click to show/hide)
It's honestly nothing special. A little too much bite for most people, but not quite as much as I was hoping for. It's not even as hot as sriracha, although I usually use a lot of sriracha.I got a novelty hot sauce set for non-denominational winter holiday!Edited because my phone takes fuckhueg pictures, apparently.Spoiler (click to show/hide)
I like how the one to far right is called Pharaohs Revenge. Is it supposed to taste like diarrhea or is it made out of pulped parasites?
So, I've recently become curious about cilantro and how different people taste it.
Supposedly there's a genetic effect on whether it tastes pleasently herby or hideously soapy/metallic to a given person. Seems I'm in the latter group. The first time I really encountered it was in a soup at a Thai/Vietnamese restaurant, and for a while I was genuinely wondering if they'd somehow accidentally left some kind of strong chemical detergent in the bowl when they put the soup in. The whole thing was strongly infused with a soapy, chemically taste which drowned out almost all the other flavours. I only realized after a few more encounters that it was because of the cilantro. Sucks because I actually really like Thai/Vietnamese food apart from that.
Just curious if it tastes like that to anyone else, and if anyone likes it despite it. Maybe it can be an acquired taste. :/
So, I've recently become curious about cilantro and how different people taste it.
Supposedly there's a genetic effect on whether it tastes pleasently herby or hideously soapy/metallic to a given person. Seems I'm in the latter group. The first time I really encountered it was in a soup at a Thai/Vietnamese restaurant, and for a while I was genuinely wondering if they'd somehow accidentally left some kind of strong chemical detergent in the bowl when they put the soup in. The whole thing was strongly infused with a soapy, chemically taste which drowned out almost all the other flavours. I only realized after a few more encounters that it was because of the cilantro. Sucks because I actually really like Thai/Vietnamese food apart from that.
Just curious if it tastes like that to anyone else, and if anyone likes it despite it. Maybe it can be an acquired taste. :/
I have the same problem. I still find a use for it; in small amounts the soapiness isn't apparent, and the freshness of the coriander can help the dish. That said, in those dishes that use it as a central ingredient... :(
Strangely, I don't have any such problem with powdered coriander and coriander seeds.
Tempeh Potato Curry with Golden Sesame Rice
What do you do for the rice? Turmeric and sesame?
Dang, now I want waffles, but I don't have a waffle iron :(.
My waffle iron is probably one of the best purchases I've ever made.
If you ever get one, here's my basic waffle recipe (based on this (http://allrecipes.com/recipe/waffles-i/))
I've never tried pickled beets, but sounds interesting.Don't do it, they're horrible.
So with the onset of THE WINTER in most of the world (but not here, we got fucking spring weather here) I was wondering, what produce if any do you guys make/consume?Well, nothing special really, but I do like me some mulled wine when it's cold - it being the only alcoholic beverage I ever drink.
To all curry experts out there! What kind of spices to you use to make curry? I need to know this because my mother hates it when I make curry so I only make it occasionally when the fey mood hits me. When I do make it, I usually am not happy on how it turns out.
So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.
Well, everybody et it pretty fast, but it kinda wasn't what I was aiming for. If I knew it was gonna do that, I would have arranged the slices differently to make it less lumpy. Still, not bad for the first time.So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.
Sounds good to me!
Any accident that leaves you with a giant cookie is a good thing. :D
Anyways, my curry is too spicy and the potatoes turned to mush. Other than that, it tastes good and doesn't even have the curry taste/smell that my mother hates. It's simply a brown mush of tongue burning deliciousness.
Concerning the failed shortbread--The difference is that both sugar cookie and pound cake include eggs, while shortbread doesn't.
I've never attempted shortbread, but have successfully pulled off soufle' and french cake. (Gawd.. the whipping!) I seem to recall once doing angelfood as well, but I dislike buying special four.
The ingredients you list sound pretty close to those of sugar cookie, and english pound cake. I am kinda interested in trying my hand at it.
Well, family verdict on the curry, Too Spicy do not want. I made too much and now I have to eat a pot of curry by myself.It's always better to go on the side of caution with curries. While mild curries are still nice, too hot curries are just unpleasant to eat.
Blergh, garlic. I hate the stuff. Back when I could smell things the smell of garlic was always vile beyond belief.
Cilantro is good, but must be used sparingly.
Cilantro is good, but must be used sparingly.
It's mostly good sprinkled on top at the very end, garnish-style.
Does coriander seed have the same effect as the leaves for people with the taste problem? I couldn't live without coriander :(
I get the soapy taste from the leaves, but not the seeds or powder (which is from the roots). On top of that, I can still make use of the leaves, but I go light on them. In small amounts, the soapiness is less prevalent than the simple freshness I find it adds to the dish.
Cool, thanks! What brand/type of waffle iron do you have?
I am in engaged in the process of making fish fingers and custard. Wish me luck.Good luck. (http://www.youtube.com/watch?v=POli3hsXxG4)
I don't remember the term for it, but I think it (the chemical) was something that voided the need for soaking. Or something.
Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>
I don't remember the term for it, but I think it (the chemical) was something that voided the need for soaking. Or something.
Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>
It was most likely either a nitrate salt (SO BAD FOR YOU!), or a glutamate salt (EVEN WORSE FOR YOU!), intended to chemically tenderize the meat, to allow the flavorings to penetrate deeper, and also to overpower your tastebuds chemically. It's a trick that the junkfood industry uses. (Here's a hint, it's bad for you. Dont use it. ;))
The "Really real way" to make jerky is to cut thin and lean (as much as you can get both ways), soak for at least 2 days in the marinade bath, then hang up in a dry smoke room, and smoke cure.
The salt is used to replace the smoke for preservation, and also because it is cheap and easy, abundant, and all that crap. Be that as it may, it's just plain wrong.
If you dont have a smoke room to make the jerky in (and dont feel like running a smoker at non-existent heat for 3 days) you can use liquid smoke and a food dehydrator instead. The liquid smoke is a poor substitute for a proper smoke room though-- but given that most people really cant have one of those, that makes it only an academic "best option".
The biggest problem with nitrite is the formation of nitrosamines (http://en.wikipedia.org/wiki/Sodium_nitrite#Nitrosamines), which aren't an issue in vegetables because of the low protein and usual lack of charring.
I admit I don't know how your dad does it, but 4 hours is a hell of a lot of time for leafy greens. I cook mustard greens for about 5 minutes when I make them, for reference, and they get pretty well done, although that's going to be on higher heat than you get for boiling. Quick references suggest that you might cook them for upward of 30 minutes.
Cheap oven chips? Never again. The bastards are either raw or burnt... in the same batch.
Thing is, these carcinogens don't increase the odds of cancer all that much.
Massive percentage increases of tiny amounts produces...
Tiny amounts.
'Course, if you're eating carcinogens, smoking, getting X-rays every few weeks and so on, you're gonna have your odds increased to actually appreciable levels.
Although, generally, should a mutation occur AND be unfixable, the cells will do autolysis.Thing is, these carcinogens don't increase the odds of cancer all that much.
Massive percentage increases of tiny amounts produces...
Tiny amounts.
'Course, if you're eating carcinogens, smoking, getting X-rays every few weeks and so on, you're gonna have your odds increased to actually appreciable levels.
There's even more to it than that. Your cells aren't defenseless, there is a number of different mechanisms for fixing the DNA damage, and it would be strange if there wasn't - your DNA is being attacked by mutagens pretty much all the time, probably most commonly by light (or more accurately UV radiation). In small amounts, you can handle carcinogens pretty well.
The thing is, if your organism would fix 999 out of 1000 mutations back to the original state with no errors, if you splash it with 1000 there still be one mutation missed. Which most of the time is not that big an issue, most of the time, but it adds over time, and you can be unlucky and get the defenses damaged, increasing the likelihood of damage later on.
On top of that, add the fact that while DNA is pretty stable thanks to those, other components are far less so. RNA does not have any error-checking enzymes, nor does mitochondrial DNA, and thus your defense erodes with age, so amounts you could shrug off at the age of 18 might cause mutations at 80.
The main thing that actually causes cancer is the proto-oncogene turning into an oncogene, so it stops responding to the tumour suppressor genes. More rarely, both of the tumour suppressor genes will be rendered useless (there are two to reduce the likelihood of cancer in the first place), so the cells begin dividing out of control. Again, generally when either happens, you get autolysis, but if the gene that causes autolysis is damaged...
I have finally tried out quinoa. It's not cheap, but some friends keep praising it, so I finally gave in.
It's awesome. I made a bowl of it for breakfast and it's fantastic all on its own. No extra flavorings, ingredients, or cooking required.
I had leftovers from the bowl I made for lunch today, so I threw it in the fridge. Now I'm eating a nice fresh garden salad (romaine lettuce, cucumber, carrot, and red onion with olive oil and balsamic vinegar) and just dumped the remainder on top. Conclusion: it's awesome with salad, too!
Looking forward to making more varieties. I'm already running out, so I'll have to stop at the market and get more tomorrow.
Any suggestions for how to use it?
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
...I live in Poland >.<
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
...I live in Poland >.<
Oh, yeah, ha. So why can't you get a small enough amount of veggies that you eat them before they go bad?
One of my favorite things about living in Europe... You buy exactly the amount of food you're going to eat. I can go to the supermarket and buy 2 carrots, 4 potatoes, a tiny red onion, 1 small red pepper, 2 yellow onions, 3 mushrooms, 1 bulb of garlic... When I was visiting my family in the states I was shocked to realize you have to just buy a big ol' sack of everything in the supermarkets there. I mean, I want to choose which potatoes I get! So I can make sure I get good ones!
...I live in Poland >.<
Oh, yeah, ha. So why can't you get a small enough amount of veggies that you eat them before they go bad?
The main problem is the salad/rocket, it gets dry quickly and is only available in one amount, that being 'too damn much'. There are some salad mixes, but I had the bad luck of getting one that was absolutely atrocious, and so I shied away from those.
Just made scrambled eggs... But realised halfway through that I was out of milk.
Used iced coffee instead. O.o Surprisingly enough it tasted fine, but the consistency was quite different.
If you want it soft and fluffy.
1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
3 Meanwhile, toast the bread.
4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
Today in the Food Thread: Scrambled Eggs.
Lame jokes aside, I hardly ever add anything to my scrambled eggs beyond ham/Krakauer (Krakowska). Not even salt or pepper. Don't asky why, but apparently I enjoy bland food. *shrug*
Though back in the day I used to make (a kinda dumbed down version of) those whole Gordon Ramsay's Sublime Scrambled EggsQuote1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
3 Meanwhile, toast the bread.
4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
Though I don't toast my bread (though I certainly can) and substitute crème fraîche with smetana. And I don't add any chives because most of the time I don't have 'em.
Yeah, I butcher (heh) a lot of recipes, but cooking is not an exact science.
Or any sort of science, really...
Omelettes > Scrambled eggs imo.
Just take any curry recipe and double, triple, or quadruple the ingredients. Curry doesn't have tricky ratios like baking. However, if you're making it that far in advance, I'd recommend freezing any portion that you don't think you'll get to in the first week. Speaking of curry, here's what I cooked last night. It's a "dry" curry (as in no gravy) of potatoes, cauliflower, and peas.
Aloo Gobi MattarSpoiler (click to show/hide)
Aloo Gobi MattarSpoiler (click to show/hide)
There is nothing quite like that special smell of coming home on a cold wintery day to a house that smells of home-made, slow-cooked curry that has been simmering away all day :D
I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
Yeah, that's a pretty big difference! Although I like the spice, I associate it strongly with rye bread. No matter what I put it in, it feels like I'm eating rye bread.
Speaking of curry, I don't have the means or the knowledge to make it currently, but there's a Hare Krishna restaurant near my house and if you get their takeaway meals, they cram like... four different curries into the one plastic container with rice.
That might sound, I don't know, weird, but it tastes delicious. Eating just one curry on its own cannot compete. :)
It is an amazing addition to tomato sauce, though.
Here's a funny story for you all. In Czech, there is a spice called kmín. They put it in just about everything. When I first came to Prague, I assumed it was cumin - after all, the name is almost identical, and the seeds look exactly the same.In Russia, caraway is тмин ("tmin"). So it must be a general "Slavs have naming convention; rest of world not invited" thing.
The short version is, I tried making some daal with that stuff, and it did not taste AT ALL right. I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
(Of course they don't smell/taste anything like the same, but I had never cooked with it before coming to Prague, so I didn't realize what it was supposed to smell/taste like. When I finally found "řimský kmín," ("Greek cumin"), I immediately recognized the smell when I opened the package.)
Here's a funny story for you all. In Czech, there is a spice called kmín. They put it in just about everything. When I first came to Prague, I assumed it was cumin - after all, the name is almost identical, and the seeds look exactly the same.In Russia, caraway is тмин ("tmin"). So it must be a general "Slavs have naming convention; rest of world not invited" thing.
The short version is, I tried making some daal with that stuff, and it did not taste AT ALL right. I finally figured out that one of the spices was wrong, and started translating to see where I messed up. Turns out kmín is caraway.
(Of course they don't smell/taste anything like the same, but I had never cooked with it before coming to Prague, so I didn't realize what it was supposed to smell/taste like. When I finally found "řimský kmín," ("Greek cumin"), I immediately recognized the smell when I opened the package.)
Also, shouldn't "řimský kmín" be "Roman cumin"?
Also, shouldn't "řimský kmín" be "Roman cumin"?
I'm told this is a good one, but after my first sip, I remembered why I never drink red wine (unless spiced and hot): it tastes like crap.
Olive oil isn't generally mixed with other plant oils, unless it's a specific oil blend stated on the bottle (like an olive & macadamia blend). However different types of olive oil are often mixed, like virgin olive oil mixed with refined olive oil. Here's a page that explains the differences. I only use extra virgin. I really like green Italian olive oil, but I mostly consume Californian olive oil, which is cheaper and local for me.
http://recipes.howstuffworks.com/how-olive-oil-works2.htm
Olive oil isn't generally mixed with other plant oils, unless it's a specific oil blend stated on the bottle (like an olive & macadamia blend). However different types of olive oil are often mixed, like virgin olive oil mixed with refined olive oil. Here's a page that explains the differences. I only use extra virgin. I really like green Italian olive oil, but I mostly consume Californian olive oil, which is cheaper and local for me.
http://recipes.howstuffworks.com/how-olive-oil-works2.htm
Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing
A new random question: is ginger in any way bad for your teeth? I've got a really horrible cold and I haven't been able to sleep much for a week. I wake up constantly with a raw throat and horrible cough, no matter how much I elevate my head and drink lots of water. Last night, out of desperation, I grabbed a big slice of raw ginger and stuck it in my mouth. I chewed some of it, which relieved my throat, then stuck it in my cheek (pressed right against my teeth) as I fell asleep. Every time I woke up, I chewed off another little bit of it until I was able to sleep again.
It helped a lot, but I woke up this morning with extra-fuzzy teeth. I'm concerned that I'm going to rot my teeth out this way, from the acid in the ginger. Does anyone know if it's safe or not? Google is only turning up crazy raw food web sites that claim ginger is a miracle food that will make you live 200 years and prevent all disease, and that its "astringent" qualities are good for your teeth. (I eat a ridiculous amount of ginger, by the way. If it really improved your health that much, I would never get sick.)
Well that's reassuring, thanks. I still worry a little bit, because it's one thing to eat something and another to have it resting against your teeth all night. Hopefully it doesn't do any harm.
I mean fuzzy as in I could scrape the icky white plaque off my teeth with a fingernail. I've been sick over a week and haven't had any more of that than usual, so I have to assume it was from the ginger, which can't be a great sign...
Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing
Does Bailey's have actual dairy in it? I am so frequently stymied by my lactose intolerance...
I do love me some Irish Cream, great drink for relaxing, and just a little bit of it in coffee combines two of my vices into one mug of yummy.
Step 2 - Swirl the wine around until it has the consistency of a fine mist. Watch for trails on the sides of the glass. If it leaves trails, it's too sweet, and considered to be a children's drink.Actually when wine sticks to the side of the glass, that means it has 'good legs', which means it is strong. Stronger wine will stick to the side of the glass better.
I kinda wish I could drink wine. :-\
I can't stand the taste of it-- and I have no problem with whiskey, tequila, absinthe or other liquors.
Not sure why, but yeah. Kind of annoying given that wine is so popular.
Sorry, man, I can't stand beer. I've sampled near a hundred of kinds of beer (I used to run a sports bar, and had to know the product,) and I just can't bring myself to like any of them. The only beers that don't actively raise my hackles are Guinness, Killian's Irish Red, and Oberon. I regret ever tasting Corona and Dos Equis.
...I find major breweries (with one exception in Aus) tend to make pretty bad goldens, if they make em at all.
...I find major breweries (with one exception in Aus) tend to make pretty bad goldens, if they make em at all.
What exception would that be? Just curious.
Hm.... Maybe someone should start an alcohol thread, so as not to too terribly derail the food thread...
Hm.... Maybe someone should start an alcohol thread, so as not to too terribly derail the food thread...
I think someone already did yesterday.
What's a good mulled wine recipe? That stuff sounds awesome and I've been meaning to try it for a while.
Still never understood the love of beer. Sure, the initial taste can be fine for many a beer. But every beer ever has the exact same aftertaste and that aftertaste is one of the foulest things I've ever tasted in my life.
Awesome. It seems I'll have to get a few unground spices, but it looks very straightforward after that. And I'll probably sweeten mine with honey because I try to sweeten everything with honey.
This is awesome. Is the orange thing traditional with mulled wines? Nobody I know does it, but it sounds like an awesome idea. I have also found that nutmeg tastes okay with mulled wine.What's a good mulled wine recipe? That stuff sounds awesome and I've been meaning to try it for a while.
I got this.
-MOTHER OF GOD-
Goddamn all your stuff looks delicious but I'm a vegetarian and couldn't even theoretically taste it D:I'm sure you could substitute at least some of the meat with tofu or whatever, right?
Goddamn all your stuff looks delicious but I'm a vegetarian and couldn't even theoretically taste it D:I'm sure you could substitute at least some of the meat with tofu or whatever, right?
Good news for kaijyuu then! :)Goddamn all your stuff looks delicious but I'm a vegetarian and couldn't even theoretically taste it D:I'm sure you could substitute at least some of the meat with tofu or whatever, right?
Eh? Buddha's Delight (http://en.wikipedia.org/wiki/Buddha's_delight) *is* vegetarian :).
Also what's that on the 2nd bowl?
I learned that curry in chicken breading is delicious.
I learned that curry in chicken breading is delicious. Also I overcooked most of the chicken and it was tough and not quite delicious.I usually overcook chicken intentionally. Once it's all chewy and whatnot, you can put tenderizing sauces inside. Generally find overcooked chicken to be really receptive towards liquids. It's dry, you see, so you un-dry it, and then it's succulent again and full of delicious juices, while still giving just enough resistance to be fun.
I've had a few breading methods I used so it really depends. I'll give a few general tips.I learned that curry in chicken breading is delicious.
Chicken-breaded curry recipe pls.
I tried to invent a dish the other night, after looking at the ingredients on Rice-a-Roni and thinking, "I can do better."I'd start by finely chopping the onion and then sautéing until translucent; then throw in the beef mince, after mixing with salt, pepper and perhaps a dash of oregano (or other spices to taste) and brown that. You may need to drain some fat off the mince; or you may like your food greasier than I do, which is probably a good thing anyway. Once the mince is cooked just a to be just a bit more than gray, add peeled and diced tomato. Cook for a few minutes, then add a small handful of flour (40 ml?) and brown some more. Allow to catch a little on the bottom of the pan, and then add boiling water, peppers, chili, etc., and a dash more salt. Cook for 5-10 minutes, add the rice (which should be cooked separately until just shy of soft and then drained) and stir. Cook for another few minutes with lid off to steam off moisture, and consume hot. Make sure rice is adequately salted.
Nothing fancy, just lean beef, lot of rice, diced tomato, peppers, chilies, and onion, dash of flour for thickening, and a whole lot of paprika and pretty much everything else on my spice rack I felt like throwing in. Cooked the beef, then boiled the rice and tomatoes and stuff in with it, steamed until all the loose moisture was gone.
Tasted like plain wet rice, undressed beef, and raw tomato. How do you make stuff tasty without just overloading it with salt and pepper?
And it was delicious. I shit you not, it was the tastiest thing I've had in a long time. Grilled, breaded pineapple on a stick - delicious. WTH, B12?Breaded fruit in general is pretty good, from what I understand. S'basically what cobbler is, last I checked, just with added sweet stuff.
Does anyone have any suggestions on what to do after accidentally* pouring something like a full ounce to ounce and a half of ground black pepper onto a roughly packed-ramen sized meal?
Does anyone have any suggestions on what to do after accidentally* pouring something like a full ounce to ounce and a half of ground black pepper onto a roughly packed-ramen sized meal?
Pour spices onto your hand before putting them in food. Saved a lot of meals from defective salt shakers in that way.
You have to take a pot of water, a can of condensed milk, chuck the can into the pot and boil it without opening the can for a few hours: take care so water doesn't run out, or the can could explode.
Just be careful opening it afterwards - it can get enthusiastic about escaping the can.You have to take a pot of water, a can of condensed milk, chuck the can into the pot and boil it without opening the can for a few hours: take care so water doesn't run out, or the can could explode.
I'll have to give this a try!
But I can confirm as a scientifically tested fact, that kefir is indeed the best liquid form of milk you can taste without having to resort to lethal amounts of opiates to enhance the flavour.
The best liquid form of milk I ever drank came from Caucasus and was called "tan". Or "airan", it had both of these on the bottle.Yup, it's pretty much the same thing. Used to get it in supermarkets where I am, but strangely not anymore.
So it didn't explode and sprayed thick hot white liquid at you?It won't explode if you don't let the water boil away. And even if it does, that's all part of the fun.
leftover meatThis is a thing?
So I'm making a heart stew. I bought some lamb hearts for real cheap, trimmed the fat and valves off, then put them in the slowcooker with a vegetable stock cube, carrots, tinned tomatoes, and few beans and peas and some onion.
Hopefully it'll turn out well.
They, uh, they weren't green under the skins, right?
They, uh, they weren't green under the skins, right?
What is the worst that can happen? Other then having your lungs paralyzed and dying a slow painful death.
That's actually fairly unlikely, but it's still not fun. (http://en.wikipedia.org/wiki/Solanine#Solanine_in_potatoes)They, uh, they weren't green under the skins, right?
What is the worst that can happen? Other then having your lungs paralyzed and dying a slow painful death.
wait what
Humus. Plain humus. Humus all day. Humus every day. And you know what? I'll never get tired of humus.
CAN'T I ENJOY EATING DIRT? :PHumus. Plain humus. Humus all day. Humus every day. And you know what? I'll never get tired of humus.
*hummus
I wonder if anybody outside of post-Soviet territory has ever used a thing like this (http://i.imgur.com/1wNwCUd.jpg)? Over here they're called toasters, but I suppose they're more like sandwich-makers. Absolutely awesome for breakfast snacks, even if all you've got is bread and cheese.
I wonder if anybody outside of post-Soviet territory has ever used a thing like this (http://i.imgur.com/1wNwCUd.jpg)? Over here they're called toasters, but I suppose they're more like sandwich-makers. Absolutely awesome for breakfast snacks, even if all you've got is bread and cheese.
I wonder if anybody outside of post-Soviet territory has ever used a thing like this (http://i.imgur.com/1wNwCUd.jpg)? Over here they're called toasters, but I suppose they're more like sandwich-makers. Absolutely awesome for breakfast snacks, even if all you've got is bread and cheese.Got electric ones here; ours is referred to as a "Snackwich machine". They make anything between two slices of bread tasty.
We got a lot of them too, we call the resulting sandwiches "Croque Monsieur" or "Croque Madame" depending on the filling.
I've got a really old sandwich toaster (I wouldn't be far off if I said it's almost as old as me)My non-electric sandwich toaster used to belong to my grandparents. I am not impressed. Unless you're a really old gramps.
I'd eat it. What's that white stuff on top of it?
Whoa. I don't know much about curry really - is that usual? And what else do you have in there?I'd eat it. What's that white stuff on top of it?
Coconut.
Whoa. I don't know much about curry really - is that usual? And what else do you have in there?I'd eat it. What's that white stuff on top of it?
Coconut.
My mistake. (,_,)
Never ever put eggplants in a sauce without tomatoes. Otherwise they will just soak all the moisture and oil up.
Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Never tried that, but the result will probably be to oily to stomach, seeing how cream makes it filled with fat already.What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Never tried that, but the result will probably be to oily to stomach, seeing how cream makes it filled with fat already.What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
I cook with almond milk all the time. i actually prefer it to all the other non-dairy options out there (soy, rice, coconut). Coconut milk ice cream is good though -- sort of has the consistency of thick marshmellow fluff.Never tried that, but the result will probably be to oily to stomach, seeing how cream makes it filled with fat already.What about butter?Soy milk works, but makes the resultant caramel taste very bland and unappetizing. You are better off using water.Any idea if this would work with soy milk or any other non-dairy equivalent, for us lactose intolerants?I have no idea about soy milk - never tried it in my life. Trust Arx. It will work with water, though, but the taste isn't as good.
Ooh! Ooh! I know the answer to this one--where there is lactose intolerance, you can usually substitute coconut milk! Almond milk can also work, but it is not very thick.
Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Oh god that's beautiful! How did you do it?Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Unfortunately not.Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Made a normal cheesecake recipe, foodcolored 4 separate bowls of the batter, poured in 1 at a time. It was actually surprisingly easy.Oh god that's beautiful! How did you do it?Does it taste like Skittles?Dear lord, that was worth the 4 hours baking time.Spoiler: Mother. Fucking. Rainbow. Cheesecake. (click to show/hide)
Made a pie using a ready-to-use poppy seed pie filling. Not entirely sure what I was doing, I also added some pecans and drizzled some chocolate syrup on top the moment I took it out of the oven.
Fed a slice to the girl I'm in love with. She said it was "okay", but I'm not sure if that was good or bad "okay". I myself thought it was a bit oversweet.
You have to make tea (http://www.bluelight.org/vb/threads/186455-%28Poppy-seeds%29-Experienced-Making-the-process-easier) from them for that. I've heard it works surprisingly well, but it apparently varies from brand to brand. I might try it out sometime.I am surprised forums like that aren't shut down.
I really do wonder: how do you deep fry things?
I would imagine any supermarket would carry all of those things. They're pretty normal, standard veggies. Good luck!
400 degreesIf that's not Fahrenheit, I tip my hat to you.
400 degreesIf that's not Fahrenheit, I tip my hat to you.
Sadly, it was Fahrenheit. I forgot to specify, for I forgot that we have people on this forum who use a sensible temperature scale, unlike myself. I'd be surprised if there were an edible oil of any kind that wouldn't burn at that temperature in Celsius.400 degreesIf that's not Fahrenheit, I tip my hat to you.
And this, ladies and gents, is where Bauglir cooks chips over the fires of Hell. The souls of the damned enhance the flavour, and the intense heat ensure a rapid seal of the outer layers, for maximum crispiness and minimum grease.
I would imagine any supermarket would carry all of those things. They're pretty normal, standard veggies. Good luck!
#thirdworldproblems
I actually don't know what to blame (i.e. I'm not actually in an entirely third world country), but I've never seen zucchini or eggplant for sale fresh. It sucks.
I always love how available vietnamese food is in the Czech Republic. Huzzay for Communism!
Speaking of Asian food, does anyone have a decent vegetarian Kimchi recipe?
I'm certain there's a recipe for bacon kimchi out there, somewhere.Speaking of Asian food, does anyone have a decent vegetarian Kimchi recipe?
Is there such a thing as non-vegetarian kimchi?
From what my stepmom told me, large number of Vietnamese came to Czechoslovakia in communist time in the name of "Friendship of the people".
Also, I just made a stir-fried rice for my dinner with whatever vegetables I had laying around (zucchini, onions, pickled red cabbage and celeriac). Halfway through, I realized we had run out of soy sauce, so I used teriyaki sauce instead. The result is surprisingly tasty, although the celeriac's taste is a bit too strong and off-flavor. I'm glad I did like a kilo of the stuff.
Where are you from?
Since tomatoes, potatoes, sugar, chocolate and bananas are from the new world and spices, rice, coffee and tea come from the far east, and salt used to be very expensive, I usually thought that medieval European food must have been quite bland.
But then I thought about it: Wheat, cauliflower, carrots, meat, herbs, dairy, fruit...
And suddenly I realised that vinegar, olive oil, garlic and onions come from Europe.
I really shouldn't have forgotten my lunch at home today. :)
I don't know that I agree with that definition.
Since tomatoes, potatoes, sugar, chocolate and bananas
Challenge accepted! Once I get back to Bonn (and my hands on some good tomatoes), I'll be making tomaclate sauce.Since tomatoes, potatoes, sugar, chocolate and bananas
I started reading this and thought it was a recipe. "tomatoes, sugar AND chocolate? okthen.jpg"
Slowcooked a large lump of bacon joint in coke yesterday.
You could say it's turned out well.
Slowcooked a large lump of bacon joint in coke yesterday.
You could say it's turned out well.
Mmmmmh, Lángos.
A king of hungarian pizza that is seemingly made of nothing but fat.
You soak slices of bread in a mixture of egg, salt and optionally milk and herbs and then fry them. Delicious with syrup, honey, tomato sauce (ketchup in other places?), sugar or just plain.
I'm more of a sweet french toast kind of guy, instead of savory. So I soak mine in a mixture of eggs, milk, and a bit of vanilla extract, as well as a few dashes of cinnamon while I'm cooking it.This is what we do.
I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Banana bread needs loads of sugar. And the banana works well because it's easy to mash up (I'd go with "very overripe" actually, for best results - basically as overripe as you can get without mold is perfect). It would be tougher with strawberries. You'd have to mash them up into a pulp, or just include the juice, I think.If I do this again, I'll try a load more sugar, and mashing the strawberries instead of slicing. Strange, all the recipies I found said to use far less sugar.
The recipe I use calls for 1 1/3 cups flour to 3 bananas, as well as 2/3 cup sugar and 5 Tbsp butter. Always tastes amazing.
Edit: I've never used self-raising flour though. For anything. 1/2 tsp baking soda and 1/4 baking powder combined do the trick nicely.
Wur-shi-shi-shi-shi-shi-shire.My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Wooster-shyer here.
Wur-shi-shi-shi-shi-shi-shire.My mom calls it "wooster-sheester" sauce, mostly (partly) in jest. Ah, rednecks.And it's a hilarious time to say.I have recently learned two facts:It's also made with anchovies!
a) Worcestershire sauce exists;
b) Worcestershire sauce is fucking delicious.
Wooster-shyer here.
</half joking>
Mac n cheese all day, son.
Represent.Mac n cheese all day, son.
I just might do that. Thanks.
Fun fact: I was born in a small city called Worcestor. You could always tell people who weren't from around there because they'd called it "War-ches-ter." It was actually pronounced "Wusster."
I have no idea if the sauce is supposed to be pronounced the same way. I always figured it was "wuss-ter-sher."
Cheetos are food, right?And an ideal breading for chicken!
All you need is a small pot and a cup of oil. A pot is usually enough for 1 serving.
aromat (https://en.wikipedia.org/wiki/Aromat).
Pfft, people talking about health - taste is all that matters!
Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>
Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>
Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>What? I could literally go to a grocery store right now and buy a cartload of non-wax-coated parsnips. I could also eat them with the skins on in much the same was as carrots or potatoes or yams or whatever. Where do you live that treats vegetables like cheese?
Apparently the Midwest is weird about this? Good to know.Protip: Parsnips are typically sold covered in wax. You will either need to peel them, boil them briefly to get the wax to melt off, or be okay with what paraffin does to the texture of your meals (which is vaguely similar to butter with no nutrition or taste). Took me a while to figure out what the hell was going on >______>What? I could literally go to a grocery store right now and buy a cartload of non-wax-coated parsnips. I could also eat them with the skins on in much the same was as carrots or potatoes or yams or whatever. Where do you live that treats vegetables like cheese?
Also, fries don't have to be greasy. Either bake them or deep fry them at 325 or higher, and they shouldn't be greasy at all.
I'm on the 'dripping grease depends on the food' train. Some things are meant to (bacon) and some things aren't (pizza).
Regarding dripping grease, I wouldn't have a problem with it except for the fact that the amount of grease is directly proportional to the speed with which I must run to the toilet after eating (or even before I finish my meal, if it's super-greasy).
If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
I'd much rather have this than soggy crust.Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
Ya, it could be burnt black and I'd still be happier with it.I'd much rather have this than soggy crust.Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
You mean St. Louis-style pizza? Actually, there are several regional styles that use a cracker-like crust.Dry, crispy pizza crust. Checkmate.If my pizza doesn't drip grease, something's wrong with it.Ugh, nothing worse than soggy pizza crust.
I guess nobody agrease on this issue.>:(
Regarding dripping grease, I wouldn't have a problem with it except for the fact that the amount of grease is directly proportional to the speed with which I must run to the toilet after eating (or even before I finish my meal, if it's super-greasy).Sappho and I have something in common!
So I did a comparative analysis of all kvass I have found on the Moscow market. I'm not sure if anybody gives a shit about this topic here, though. Should I tell?
I don't even know what kvass is, so, naturally I'm intrigued.
Oooh, I've tried that the other day!
Some polish made stuff on a medieval fair of sorts. This one was flavoured with honey too, so it had this slightly sweet taste and a really nice smell. Good stuff, too bad I didn't get to try the other flavours too (I think there's plain and then some other one).
Well, I dunno, I guess I drank it?So I did a comparative analysis of all kvass I have found on the Moscow market. I'm not sure if anybody gives a shit about this topic here, though. Should I tell?
I'm mostly fascinated on how did you do the analysis on kvass of all the things.
that one time I got the crap kicked out of me by a bunch of Amish dudes.WTH, how did that happen? I always thought the Amish weren't really big in the whole "kick the crap out of people" business?
Let's just say that I deserved it. If you really want to know, PM me.that one time I got the crap kicked out of me by a bunch of Amish dudes.WTH, how did that happen? I always thought the Amish weren't really big in the whole "kick the crap out of people" business?
Oh, hey, the Baader-Meinhof effect; I had just been looking up kvass because I'm planning to study abroad in Estonia. How can I make it at home?I found you a recipe. Never actually tried it myself, but it sounds feasible. You need:
I'll agree that it's not pretty, if only so that I can say it's fucking gorgeous. What, did the last one radiate a shimmering aura of light that healed your wounds?Yup. And then I dropped it on the floor topping side down, because fuck me, right? And thanks.
Toast them, then smother them in butter.
For the next week, I have access to a grill. What are some things I should grill?
Heaven... Omelette? I didn't even know angels laid eggs!
I prefer Vitam-R Past or Marmite to vegemite though.
Is Vector a standard unit of measurement now?
I'm starting to get excited because I found a recipe for homemade ice cream (http://www.crazyforcrust.com/2012/07/deep-dish-peanut-butter-cookie-ice/) that I want to make and looks within my ability. (I only intend to make the ice cream part of that, not the rest of it)
Question, when they say "vanilla" in that recipe, do they mean that dark-colored stuff that smells fantastic(typically called "extract", often imitation), or am I heading for a serious disaster here?
Also, next time any of you lot make omelettes, put a bit of lime juice in with the eggs when you whisk them. It's amazing.
Currently eating the best pad-thai-esque dish I've ever made in my entire life. Also fried up some tofu strips in oyster sauce for a bacon substitute in sammiches. ohhhhhmahgawd.
Oysters are terrible, but oyster sauce is great. I don't know how that works.Like ketchup and pizza sauce being made of tomatoes - the terriblest vegetable on Earth, IMO.
Pretty much.Oysters are terrible, but oyster sauce is great. I don't know how that works.Like ketchup and pizza sauce being made of tomatoes - the terriblest vegetable on Earth, IMO.
Oysters are terrible, but oyster sauce is great. I don't know how that works.Like ketchup and pizza sauce being made of tomatoes - the terriblest vegetable on Earth, IMO.
Don't want to be that guy but (goes on to be that guy.)C'mon, man. :P
To be fair, everyone who say that they don't want to be something, they do exactly thatNot so much. I don't want to be a garbage man or sewage treatment worker, ergo I am not one.
They are both; fruit and vegetable are not mutually exclusive. It's a fruit because it's the fruiting body of a plant, AND it's a vegetable in the culinary sense.
Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(This needs to be the first thing they fix when genetic engineering gets advanced enough. No human being should be denied the joys of cheese unwillingly.
Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(To twist the knife in the wound, there are people like me who are lactose-tolerant and have little use of it because they don't like cheese....
You should give your lactose tolerance to Sappho. Srsly, that's just mean.Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(To twist the knife in the wound, there are people like me who are lactose-tolerant and have little use of it because they don't like cheese....
Ok, offering a near-mint condition lactose-tolerance. Willing to trade for genes that prevent cat allergy or a crate of beer.You should give your lactose tolerance to Sappho. Srsly, that's just mean.Stupid lactose-tolerant people with their ice cream and their heavy cream... >:(To twist the knife in the wound, there are people like me who are lactose-tolerant and have little use of it because they don't like cheese....
i'm making toastYes. Pictures plz
that's a post worthy of wing this thread
i'm making toastYes. Pictures plz
that's a post worthy of wing this thread
So, good news. I've started substituting coconut milk for milk in pretty much everything, and it's working really well--except as a creamer, which is what I originally bought it for.Coconut milk works really well if you're cooking it, which is probably why it's not working well as a creamer.
So, interesting question for you all, what do you guys think of the whole "organic produce" thing?
My personal viewpoint on the issue pretty much boils down to "fertilizer was invented for a reason" but I'll admit I haven't done any research or anything.
So, thoughts?
Yeah, apparently that one episode of Futurama was right, "organic" stuff is bug filled :PThat said, no matter how many egg salad sandwiches I eat, I never turn into superman. Curse you, Futurama!
Yeah, apparently that one episode of Futurama was right, "organic" stuff is bug filled :PThat said, no matter how many egg salad sandwiches I eat, I never turn into superman. Curse you, Futurama!
I took care of pests by planting marigolds and relocating spiders to the fields.
I took care of pests by planting marigolds and relocating spiders to the fields.
So instead of finding insects in your food, now you just find arachnids there! [/sarcasm]
So what is it about marigolds that repel bugs? Are they like venus fly traps or what? :P
Well, if she doused them in chemicals, no wonder they died. If she doused them with enough water, they would die too.
Well, if she doused them in chemicals, no wonder they died. If she doused them with enough water, they would die too.
Of course, because water is a chemical :P
(I know, not what you were trying to imply, but I couldn't resist)
-snip-Were the two gardens cared for equally? Because it sounds like one was your mom's and one was yours.
Y'know, I don't know too much about this, but building machines to harvest/weed/etc. polycultured fields doesn't sound impossible. You'd pretty much just need to focus on a modular design for the bits that actually do the interacting with the plants, so a given farmer could assemble a machine that fits their particular field layout. Maybe allow nesting for plants whose size differences mean that you'd wind up with them too close together or something. I dunno, but this is definitely something we can engineer around.
Also, the fact that someone suggested GM food as a better alternative, well... It is sad but not unexpected.)
'Schnitzelhammer' sounds like a neutral German from some Indiana Jones movie. Not a Nazi, but someone on the sidelines.
"Dr. Schnitzelhammer, can you tell us where this vase is from?" "I do not know myself, Mr. Jones, but zere is someone who can - ze man I bought it from. He lives near ze harbor; a meeting could be arranged. But be warned: He is a rather... peculiar character, if you know what I mean."
Gonna embark on Mango Sticky Rice, possibly tonight. Wish me luck!!
The chicken sandwiches were really good, but then I left the crock pot on warm and overcooked most of it. "Warm" was way warmer than I expected.
They were a little too tomatoey though. Not sure what I'd do to fix that.
I have flour tortillas, properly seasoned ground turkey, and fixings. How shall I combine these?Stuff the thing with the other thing. Or some... thing.
That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
And what was that?That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Something that doesn't look ancient?Understandable. It's milk-blackened clay, though - everything made with this method looks ancient.
It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
I need a really big bong to smoke my goddamn coffee.It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Just coffee right?I need a really big bong to smoke my goddamn coffee.It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Speaking of smoking, I just did a thing I mightily regret.Just coffee right?I need a really big bong to smoke my goddamn coffee.It looks like a bong. A really big bong.That is not what I thought I was going to see.Spoiler: New coffee pot, beaut as heck (click to show/hide)
Not my own exploits, but Alton Brown's youtube channel (https://www.youtube.com/channel/UCfDNi1aEljAQ17mUrfUjkvg) is full of very amusing, light, and short videos on various standard and oddball cooking topics. 10/10 worth watching.Dat grilled grilled cheese sandwich O_O
Kombucha scares me.What is it? It sounds scary.
Why a fruit soup, specifically?Because chicken soup is the only other kind of soup I'll eat. I may be.... slightly picky. To an extreme, extreme fault.
For soups in general, I suggest either some variety of cabbage with potatoes or lentils.
Mmmmh, lentils.
Fruit soup?Already tried Zucchini soup, and I hate all the rest of them (Unless said pumpkin i used in pie). I think I may of had lentils once, but I can't remember, so I might as well try them again.
Pumpkin, Capsisum, Squash, Zucchini, Eggplant all make good soups...
Fruit soup?Carolina Reaper soup!
Pumpkin, Capsisum, Squash, Zucchini, Eggplant all make good soups...
I guess you could hollow out a potato and add meat and cheese or something, then bake/roast it.Twice-baked potatoes are pretty good.
Speaking of putting delicious things into other delicious things, recipe for onigiri (http://allrecipes.com/recipe/onigiri---japanese-rice-balls/).
I'm not sure if I can pick up the bonito and nori at the local supermarket(who knows, probably I can), but I might be able to omit them from the recipe if I have to.
Almost done making Kimchi soup for the first time. Gosu or Hasu, Chobo or Bonjwa, only time will tell.
~800 grams of Kimchi
~250 grams of pork
~350 grams of firm tofu
half a green onion
some sesame oilSpoiler: big picture (click to show/hide)
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
Coriander leaf or seed? Sounds yummy.
Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.
You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
What's it called?
Now I'm thinking about delicious meringues made from cheese. Ew. Seriously, ew.i was in Singapore recently and went to a restaurant i cant remember what it was called but it was some sort of international u.s style food place i saw cheesy fries on the menu and thought oh cheese flavoured fries interesting but when it arrived it was fries you dip in god dam cheese thats crazy and it wasn’t even good cheese
Had a "cut in one" gatsby (http://en.wikipedia.org/wiki/Gatsby_%28sandwich%29) for supper. Cut in one, as opposed to cut in four or cut in two, but it was unusually small.Cut in one? So...not cut at all?
Either your gatsby's are too large or you aren't american enough :/
Wait... Cheesy fries considered a strange American food? ???Maybe it's just that it was Shitty cheese I don't know if if cheesy fries are usually good or not but it's very odd
I mean, personally I prefer normal fries with (or without) sauce, but cheesy fries aren't bad.
Wait... Cheesy fries considered a strange American food? ???Yeah, I doubt anything fried and covered in cheese sauce is something an American would find strange. Everyone else, maybe.
I mean, personally I prefer normal fries with (or without) sauce, but cheesy fries aren't bad.
I don't even know how it took longer for the rice to cool than heat up, even when I had it in the fridge.
Bacon Chili Cheese Fries > Bacon cheese fries > cheese fries.FTFY.
You've forgotten the seven layer dip to apply to the top of the bacon chili cheese fries.Bacon Chili Cheese Fries > Bacon cheese fries > cheese fries.FTFY.
And here in rural india I can only get three types of cheese:surely you can get some cheder even if it is processed everything goes with cheedar
curd, which is barely cheese, and doesn't melt.
Processed cheese, which is impossible to work with,
and mozerrela, which is only good on pizza.
Outside of America, the UK, and a few other places, cheddar is actually quite rare and expensive. I can get it here in Prague, but it's too expensive for me to bother. It's something you'd have to get as a specialty, imported from overseas.im from Australia and thats good advice there about assuming that something been common where you are means its common elsewhere i used to assume .22 bullets were cheap everywhere but interesting and yes you would be right about me not having access to any of those things
Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it. I'm guessing you're in the United States. That means you probably don't have access to tvaroh/quark, eidam, or bread flavored with caraway, even though they're all ubiquitous here.
im from Australia and thats good advice there about assuming that something been common where you are means its common elsewhere i used to assume .22 bullets were cheap everywhere but interesting and yes you would be right about me not having access to any of those things
And here in rural india I can only get three types of cheese:
curd, which is barely cheese, and doesn't melt.
Processed cheese, which is impossible to work with,
and mozerrela, which is only good on pizza.
Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
Not just from England anyway, though that might be where it originated. There's plenty of American cheddar, of various qualities from various states. I also had some from Ireland and once an Australian cheddar. Is good stuff.Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
But cheddar is from a town in Somerset, England....
Besides, it's the most popular cheese in the world, so it must be doing something right. Though that may be down to WW2 more than anything.
Not just from England anyway, though that might be where it originated. There's plenty of American cheddar, of various qualities from various states. I also had some from Ireland and once an Australian cheddar. Is good stuff.Don't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
But cheddar is from a town in Somerset, England....
Besides, it's the most popular cheese in the world, so it must be doing something right. Though that may be down to WW2 more than anything.
best food to come out of war will always be the anzac biscuit man i want some anzac biscuitsDon't make the mistake of assuming that just because something is common where you live, that means everyone has access to it.
Cheddar is such a crappy cheese produced in such excessive volume that I tend to assume people have access to it elsewhere simply because someone must be purchasing it, possibly someone overseas with terrible taste but a strong desire to sample as much edible Americana kitsch as possible.
But cheddar is from a town in Somerset, England....
Besides, it's the most popular cheese in the world, so it must be doing something right. Though that may be down to WW2 more than anything.
I feel like I should be offended, but you have a good point. ANZAC biscuits are good stuff.best cheeses are cracker barrel extra sharp and cracker barrel special reserve
Note on cheese: Cheddar isn't bad, it's more down to the brand you're buying from. Many cheeses are marketed as "cheddar" when really they're just the reconstitutedjizz of moneygrubbing capitalist jerkwadsoffcuts of proper cheese. It isn't hard to come by in New Zealand, but there are still overwhelmingly prevalent crappy brands.
The best cheese is made by the Amish. Good luck getting any that isn't Yoder's, though. While that stuff is really good, it's still mass produced and doesn't have the raw time put into the handmade stuff.I feel like I should be offended, but you have a good point. ANZAC biscuits are good stuff.best cheeses are cracker barrel extra sharp and cracker barrel special reserve
Note on cheese: Cheddar isn't bad, it's more down to the brand you're buying from. Many cheeses are marketed as "cheddar" when really they're just the reconstitutedjizz of moneygrubbing capitalist jerkwadsoffcuts of proper cheese. It isn't hard to come by in New Zealand, but there are still overwhelmingly prevalent crappy brands.
Damn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
You can probably use this as a jumping-off point.Spoiler: Vegan Energy Chili (click to show/hide)
Wevs, dude. I like smoked cheese.you used the word dude are you sure your not confusing cheese with cannabis
ah i seeChill, bro. I'm Californian.Wevs, dude. I like smoked cheese.you used the word dude are you sure your not confusing cheese with cannabis
Dude is still prevalent in the midwest, too, dude. Duuuuuuuuuude.ah i seeChill, bro. I'm Californian.Wevs, dude. I like smoked cheese.you used the word dude are you sure your not confusing cheese with cannabis
Damn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
i am insulted you think my poor grammar is intentionalDamn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
I'm not really a vegetarian, though I rarely eat meat. I prefer veg foods, don't know how to cook meat, and meat is expensive. When I do eat meat, I'm very picky about it. I don't like most meat. However, some good quality meat in chili would be just fine with me!
Since my polite and friendly request for more careful posts went completely ignored, I'm going to go ahead and ignore future intentionally grammarless posts. This is generally the one respectful, intelligent corner of the internet I know of, and I really hope that doesn't change.
I'm pretty much on the verge of the same thing, as far as the lolgrammar is concerned.Damn it. Now you've all got me craving chili cheese fries. Where the hell am I supposed to find those in Prague? I don't have the means to make any decent chili. : (Ugh. You should come visit. I'd build you a computer and make you some chili. That said, I'd have a hell of a time making chili with no meat in it (iirc, you are a veggie?) I've never done so. Also: tuypo1 is either a lordslowpoke sockpuppet or doing an admirable job of emulating him. The more LSP-style lol-no-punctuation-on-purpose-grammar-fail posts I see on B12, the more I want to smack everyone who does it. I get that LSP does it to get everyone's goad (or he had a stroke when we weren't looking,) but it's worn thin long ago.
I'm not really a vegetarian, though I rarely eat meat. I prefer veg foods, don't know how to cook meat, and meat is expensive. When I do eat meat, I'm very picky about it. I don't like most meat. However, some good quality meat in chili would be just fine with me!
Since my polite and friendly request for more careful posts went completely ignored, I'm going to go ahead and ignore future intentionally grammarless posts. This is generally the one respectful, intelligent corner of the internet I know of, and I really hope that doesn't change.
Since my polite and friendly request for more careful posts went completely ignored, I'm going to go ahead and ignore future intentionally grammarless posts. This is generally the one respectful, intelligent corner of the internet I know of, and I really hope that doesn't change.
I'm pretty much on the verge of the same thing, as far as the lolgrammar is concerned.
Doesn't good chili require some sort of slow cooker? The lowest setting on my cooktop still tends to burn things if they're left alone for too long.
Nothin' wrong with a good smoked cheddar :P
Smoked gouda :9Charred Goats cheese.
Showing green under the skin strongly suggests solanine build-up in potatoes, although each process can occur without the other. A bitter taste in a potato is another, potentially more reliable indicator of toxicity.
I've never had a problem with green potatoes. Older potatoes tend to go green, and older potatoes are more likely to be poisonous, but I'm positive there is absolutely no causation between the green color and the poison. Wikipedia isn't always right, and I'm not sure how the idea that green color is related to solanine got started, other than that both tend to happen in older potatoes. That's like saying that old people tend to use a cane to walk around, and old people tend to slowly lose their eyesight, therefore anyone walking with a cane probably has bad eyesight. They're separate things.
I eat green potatoes all the time and the only time I've ever had a problem there was no green whatsoever. I think the taste is a far more reliable indicator than any external signs.
Fortunately I only had one potato. My stomach was upset and it did give me diarrhea, but I wasn't throwing up, so I didn't worry too much about it. I feel okay now, just tired and slightly weak.
So, I have a lot (A LOT) of apples. What are your suggestions to deal with them? Store them for winter? Cider? Apple pies (FREEDOM)? Calvados? Or something completely different.Vast quantities of raspberry applesauce?
So, I have a lot (A LOT) of apples. What are your suggestions to deal with them? Store them for winter? Cider? Apple pies (FREEDOM)? Calvados? Or something completely different.
Finally, apple curd (http://allrecipes.co.uk/recipe/32462/sparsholt-apple-curd.aspx)!That looks good, but some of the ingredients might be a bit tricky. I think. What's the difference between unrefined sugar and normal sugar?
Finally, apple curd (http://allrecipes.co.uk/recipe/32462/sparsholt-apple-curd.aspx)!That looks good, but some of the ingredients might be a bit tricky. I think. What's the difference between unrefined sugar and normal sugar?
Gentlemen, my mom: http://youtu.be/OY3XIWvx5JU
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.
It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.
So, having returned home, I decided to go make it.Spoiler: Phone-tier photo: (click to show/hide)
Results: OMFG SO GOOD. It's supposed to be refridgerated for a couple of hours before being served, but I can hardly resist the temptation right now. It doesn't look like much, it's simply shredded carrot with seasonings, but I WILL make more of it (once I buy a grate, because I had to borrow one from my neighbors because I could swear I had one left by the previous tenants).
E: Used THIS (http://shesimmers.com/2010/08/russian-korean-salad-%D0%BA%D0%BE%D1%80%D0%B5%D0%B9%D1%81%D0%BA%D0%B0%D1%8F-%D0%BC%D0%BE%D1%80%D0%BA%D0%BE%D0%B2%D1%8C.html) recipe, except I only used two carrots, although large, about 220 grams (7.75 oz), the rest as specified.
Made Meatballs for the first time last night. Surprisingly like playing with Playdough.
So, since I never posted it in here, only in the happy thread, I should probably do so.
I conquered the Trinidad Moruga Scorpion. I had one grated onto a plate of nachos and plowed my way through the whole thing.
Kvarg (no idea if there is an english word for it.) with walnuts for lunch.The wikipedia page run through Google Translate says it's cottage cheese in English.
Kvarg (no idea if there is an english word for it.) with walnuts for lunch.The wikipedia page run through Google Translate says it's cottage cheese in English.
Coffee pops: dump some coffee grounds in a pot with a bunch of water and maybe a little bit of sugar, and boil it down to almost nothing. Filter out the grounds, mix the concentrate with tvaroh/quark/kvarg/whatever you call it and a spoon full of honey, and pack it into popsicle molds. So good, especially in the summer when it's too hot for coffee.
Haha, it doesn't take like cheese. More like sweet cream or yogurt. You can buy frozen tvaroh here alongside the ice cream, and it's great in pastries and fruit dumplings and such.
Pumpkin spice hash browns would be awful.
tvaroh/quark/kvarg/whateverIs there any equivalent to this in America?
Pumpkin spice hash browns would be awful.
Would they?tvaroh/quark/kvarg/whateverIs there any equivalent to this in America?
Yeah, probably. Then again, I'm not a fan of hash browns/potato pancakes.Pumpkin spice hash browns would be awful.
Would they?
The closest that seems possible would be some sort of hybrid of sour cream and cream cheese. Which probably isn't exactly right, but is delicious anyway. I haven't actually had real quark ever, so of course I could be way off.
Yeah, probably. Then again, I'm not a fan of hash browns/potato pancakes.Pumpkin spice hash browns would be awful.
Would they?
Bloody hell, I am physically incapable of making small amounts of food. I ran out of things to put leftovers in.... again...
As for the thing, this time it was home-made teriyaki stew with pork, broccoli, bamboo shoots and those small corn things. Oh and noodles.
Homegrown Broccoli with ribs is the best! Took us forever to grow and it paid off great!
Tom yum soupI once tried something like that in Vietnam, except it had a lobster in it and gave me slight chemical burns of the palette.
let me reiterate
TOM YUM SOUP WITH SHRIMP AND LEMONGRASS AND SO SPICY YOU WOULD CLAW YOUR EYES OUT THANKFULLY THERE'S THIS PLATE OF RICE RIGHT OVER HEREАПВРПВАМСМКЕНКЕАапвапвар ловап лоапа ивлоп мать моя женщина
Ahem. Sorry about that. Tired and emotional.
Okay, so a friend is coming over for dinner. The problem is, she's a vegetarian, and I only know one decent vegetarian recipe, which takes way too long to make. I've not had much luck in finding one that isn't extremely difficult or extremely expensive (Relatively anyways).
a stir fry, if you have a wok.
As for me, I made buttered rice noodlesOkay legitimate question here, how do you even cook those.
Salad, dude.Fuck you.
Salad, dude.Fuck you.
Seriously.
Same thing goes for everyone else who suggested salad. It's notfooda meal! It's an entree at best. Really, the only decent culinary use of salad is feeding rabbits. For their meat. Even if you have to sell that meat to buy vegetarian food.
I'd suggest something lentil-based. Lentil soup, for example, is very simple, but as tasty as few other meals. Serve with bread, or put some rice in to get some carbohydrates.
Spaghetti with some sort of sauce (tomato, mushrooms, other shrooms ;) ) work well to. If you want to be real fancy, there are some very good recipes for vegetarian lasagna. French recipes! With pistachios!
-snip-Okay, that's better. Still not a proper meal, but a step in the right direction.
Salad is a marvelous excuse to eat salad dressing, is what I always say about it. But the fact is you get some spinach and maybe some mustard leaves together, they make a pretty damn tasty base for cheese and stuff. You're pretty much good as long as you stay away from iceberg lettuce, really.
It's really good! I put much more herbiage in than I was supposed to, because that's the way I like it, and it's honestly pretty delicious. You can also use it as an omelette filling, and I think I might add it to my sauce next time I make spaghetti, if I've gotten sick of it.
While I'm not a vegetarian, several of my friends are, and they rave about seitan. Depending on the variety, it's even possible to get it with texture reminiscent of chicken. It's pretty much pure gluten from wheat, and apparently has a lot more body than tofu.
On that note also, please don't ever use tofu for meat replacement... it's a wonderful product, but it shouldn't be treated as something that it isn't, and every dish I've ever had that tried to use tofu in place of meat has ended up a horrendous abomination against cooking. You can use it as the protein source in a dish, by all means, but it's not something that can be done without changing other parts of the recipe as well.
And if you do do it, have a care and punch a hole through the yolk with a knife first, or you will be cleaning egg off the inside of your microwave. The shells make the most amazing mortar tubes, and the contents are a nightmare to get off the roof.Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
While I understand that this was no doubt a traumatic experience for you, I'm sorry, but I straight up burst out laughing at that imagery.
Hey, I'm laughing too, it was pretty funny.Oh, I had the sense to take it out before it exploded in the microwave, trust me. Not till I bit into it did that fucker go off.
While I understand that this was no doubt a traumatic experience for you, I'm sorry, but I straight up burst out laughing at that imagery.
I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
Made Korean Beef last night (may or may not contain actual Korean). It is so delicious. Basically you cook ground beef or strips of steak (I'm cheap though) with diced garlic, diced ginger, and sesame oil, once browned stir in a tonne of brown sugar, soy sauce, salt, pepper, and red pepper flakes (I don't add the salt though, soy sauce is salty enough). Then just simmer it a few minutes. Serve on rice, add a veg if desired (I steamed broccoli). So delicious. It's a great sweet/spice/salt combo, and if you find it too much or little in either category, it's just one ingredient that needs increasing/decreasing (more/less soy sauce, pepper flakes, sugar).
I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
Made Korean Beef last night (may or may not contain actual Korean). It is so delicious. Basically you cook ground beef or strips of steak (I'm cheap though) with diced garlic, diced ginger, and sesame oil, once browned stir in a tonne of brown sugar, soy sauce, salt, pepper, and red pepper flakes (I don't add the salt though, soy sauce is salty enough). Then just simmer it a few minutes. Serve on rice, add a veg if desired (I steamed broccoli). So delicious. It's a great sweet/spice/salt combo, and if you find it too much or little in either category, it's just one ingredient that needs increasing/decreasing (more/less soy sauce, pepper flakes, sugar).
I had a pound of ground beef that I needed to use today, so I searched this thread for "beef" and found this post. I looked up a recipe for specific measurements (decided on this one (http://damndelicious.net/2013/07/07/korean-beef-bowl/) because green onions are awesome) and the result is delicious.Spoiler: picture (click to show/hide)
I used noodles instead of rice because I like noodles better. Next time I think I'm going to use fresh ginger.
No pumpkin at all? I am actually quite shocked. I have all of that in my spice cabinet in ludicrous quantities.I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
I found a recipe for pumpkin spice online a while back and have been using it successfully ever since. It's basically just ground cinnamon, ground nutmeg, powdered ginger (not fresh - the taste is different), and ground allspice. Play around with it until you get the proportions you like, and laugh in the face of companies that would charge you loads of money to mix it for you.
I'm sure there are other recipes out there, with altered ingredients, but this one works fine for me.
No pumpkin at all? I am actually quite shocked. I have all of that in my spice cabinet in ludicrous quantities.I imagine it would taste good. ...Now I want to try it to see. And where the hell can I get some pumpkin spice on short notice? I want some in my coffee, naow!
I found a recipe for pumpkin spice online a while back and have been using it successfully ever since. It's basically just ground cinnamon, ground nutmeg, powdered ginger (not fresh - the taste is different), and ground allspice. Play around with it until you get the proportions you like, and laugh in the face of companies that would charge you loads of money to mix it for you.
I'm sure there are other recipes out there, with altered ingredients, but this one works fine for me.
Ya, it's derived from common spices used for pumpkin baking. Like how Italian Seasoning isn't made of actual Italians, much to my disappointment.
Mountain oysters are surprisingly not bad. That, and they actually taste like oysters.I don't like oysters because they taste like salted phlegm.
Aren't mountain oysters, bull testicles?Sheep testicles.
I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
Also, why would they be called oysters? Why not just call them testicles?I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
Also, why would they be called oysters? Why not just call them testicles?I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
They also taste like oysters.Who would want to eat testicles?Also, why would they be called oysters? Why not just call them testicles?I'm happy to not live in an area where testicles are eaten regularly enough that we have a name for it. You guys enjoy yours though.Hear hear. We actually have real meat to eat here.
People who limit what type of foods they eat due to squimishness are really missing outI think people worry they'll have like a creamy center or something... My rule is eat everything once.
You trying to start beef, boy?
You trying to start beef, boy?
Listen, I have no steak in this argument,
You trying to start beef, boy?
Listen, I have no steak in this argument,
It is killing me that you ended that with a comma.
I like a good steak, don't get me wrong, but I find it is way over-rated, and there are many more flavourful dishes out there that don't cost and arm and a leg.
Got ahold of some allspice from the grocery store. Holy crap that was expensive, ~$6 for a 1.5oz jar.
Allspice sounds like what Norse Gods use to season their food.Nah they use the beards of women and the noise of cat footfalls for that.
Sad morning rolls. Like normal morning rolls, but eaten in the middle of the night while sad.
Sad morning rolls. Like normal morning rolls, but eaten in the middle of the night while sad.If they were good rolls you should be less sad after eating them. Next time make some delicious happy midnight rolls waiting you in the fridge.
Or alternatively, eaten cold from the fridge. I don't know why, but it just works.Also this.
*Sheb goes BelgianserkWell that's how you do them in 'MURICA
That's not how you do french fries!
*Sheb goes BelgianserkWell that's how you do them in 'MURICA
That's not how you do french fries!
But yes, I do realize that that's probably the worst way to go about it. However, no, I don't particularly care because they were delicious.
*Sheb goes BelgianserkWell that's how you do them in 'MURICA
That's not how you do french fries!
But yes, I do realize that that's probably the worst way to go about it. However, no, I don't particularly care because they were delicious.
What's this Mur A you're talking about?
It's cold outside. Time for spiced tea. I just threw some cinnamon, nutmeg, and a little chili powder in with a standard cup of English tea with sugar and creamy soya powder (don't just, I'm lactose intolerant and don't use enough milk to justify the cost of buying liquid soya milk and throwing half of it away when it spoils). Perfection.Chili powder? MAGNIFICENT
It's cold outside. Time for spiced tea. I just threw some cinnamon, nutmeg, and a little chili powder in with a standard cup of English tea with sugar and creamy soya powder (don't just, I'm lactose intolerant and don't use enough milk to justify the cost of buying liquid soya milk and throwing half of it away when it spoils). Perfection.Chili powder? MAGNIFICENT
I was actually thinking about that this morning- my only problem with my spiced tea was that the spice flavour was minimal, and I was thinking that using loose-leaf tea and a generous helping of spice would draw out the flavours better. It wasn't a great leap from there to thinking about brewing it with coffee.Protip: Add chipotle pepper and cinnamon.
And on another food note, I just finished a microwave brownie according to my third revision of the recipe, wherein I quarter the ingredients (yielding a brownie "only" the size of a teacup) but slightly increase oil and baking powder. It was deliciously moist, yet light and fluffy. Nine out of ten, would devour again.
Whenever I cook something in a pan for dinner (stir-fries work especially well, but curry, daal, beans, pasta sauce, or pretty much anything is good), I like to leave the pan unwashed and cook eggs in it the next morning. Pretty much no matter what flavors are in there, they go well with eggs. It's like magic.
Good lord you are my hero and I'm going to go home tonight and make ALL OF THE HUMUS.Spoiler: So this just cropped up on reddit (click to show/hide)
I've made regular hummus in the past, but some of these variations look pretty interesting, and I do have that can of chickpeas...
Beet hummus is not.Spoken like a person who's never had beets.
I have definitely had beets. I remember them very vividly.They weren't pickled, were they? I like them that way but I can see why you wouldn't think they'd be good in hummus, if that's your experience. Otherwise, I cannot comprehend the true form of your opinion's attack.
I have definitely had beets. I remember them very vividly.
They weren't pickled, were they? I like them that way but I can see why you wouldn't think they'd be good in hummus, if that's your experience. Otherwise, I cannot comprehend the true form of your opinion's attack.
Cane accounts for 80% of sugar produced
most of the rest is made from sugar beetsPoint taken.
http://en.wikipedia.org/wiki/SugarcaneSugar beet sugar, at least up north here, is much cheaper due to production being closer.QuoteCane accounts for 80% of sugar produced
...Quotemost of the rest is made from sugar beetsPoint taken.
Australia... closer.This goes against everything I've learned about Australia.
New Zealand's right next to Australia, silly.Australia... closer.This goes against everything I've learned about Australia.
Unless you are a kangaroo.
...are you?
New Zealand's right next to Australia, silly.Australia... closer.This goes against everything I've learned about Australia.
Unless you are a kangaroo.
...are you?
The, uhh, fruit, not the bird.
Perhaps powdered milk?
Perhaps powdered milk?
Powdered milk is the worst form of milk.
Oatmeal is best eaten with an excessive amount of brown sugar. And a bit of butter.
No, oatmeal cookies are gross. Boring at their best.
Wait, doesn't yogurt have lactose? It's made from milk, right?
True, oatmeal raisin cookies aren't great. They're AMAZINGNo, oatmeal cookies are gross. Boring at their best.
What? No, oatmeal cookies are great. Oatmeal raisin cookies, though...
I agree.True, oatmeal raisin cookies aren't great. They're AMAZINGLY BADNo, oatmeal cookies are gross. Boring at their best.
What? No, oatmeal cookies are great. Oatmeal raisin cookies, though...
Just note, they are ANZAC BISCUITS, not cookies. It is a criminal offence to sell ANZAC "cookies" in Aus and NZ, not even joking.
Oh, also, I'm hosting a BBQ tomorrow (which I believe Reudh might actually even be attending)... and the baking is off the chain. In addition to the meats we're asking others to bring, our current menu includes, but is not limited to;
2 choc pavlovas,
Lemon curd tart,
A couple of salads,
Jujeh (Persion saffron chicken) kebabs,
Another Iranian dish I can't remember,
Fresh baked pretzel bread rolls...
My house smells so good right now, I can't even.
Egads, that sounds like a good time. We should do a north-midwest US food-meetup sometime.
It was glorious. The jujeh was so good I felt like weeping, and then one of Osmo's friends cracked out some 12 year old scotch.
Lab goggles are pretty cool.
Making a French onion soup. My eyes stung so badly after slicing the onions. I never want to so much as look at a fucking onion again.
Lab goggles are pretty cool for chopping onions.
Making a French onion soup. My eyes stung so badly after slicing the onions. I never want to so much as look at a fucking onion again.
If you have a large flat container, put the chopping board underwater and slice there!Lab goggles are pretty cool for chopping onions.
Considering the sort of things I've been handling when I have needed to use sealed goggles... the idea of using them in the kitchen is terrifying.
I want a deep fryer so bad. When I get one, I'll have chicken wings all day erry day.
I have discovered that making generic savoury mince with onions, adding curry powder (I know, I know. I've now got all the spices, I just need time to figure it all out), and then adding mostly-cooked rice and milk makes a very nice rich creamy curry. Omnomnom.Throw in some shredded cheese, pickles, and thousand island dressing. Trust me on this one. Cheeseburger curry is disturbingly good.
Well, yeah, I know. I could bake them, too, but hey.I want a deep fryer so bad. When I get one, I'll have chicken wings all day erry day.
Chicken wings are completely feasible in a pan or a pot. I've done it several times.
That conversation was a while ago... but on that note, I've got my oatmeal routine down, makes my mornings lovely. Fell in love with it just in time for the cool weather too.
So, there are popcorn chips, like corn chip/popcorn hybrid. They're quite good.
Got a big box of 3 flavours from Costco (good snacks for the wee ones). There was Jalapeno, Cheddar, and the sea salt. The Cheddar are my favourite I think.my family usually buuys the sea salt ones or cheddar
I believe the brand is Popcorners if you're curious.
I usually make it fairly wet (the dressing alone makes it tricky to do otherwise), and I tend to go easy on the cheese just because it doesn't really emulsify well without additional work that I'm unwilling to put in.Thanks! :3
Recipe, for reference. (http://www.bay12forums.com/smf/index.php?topic=107598.msg4988539)
I am unleashing the greatest culinary achievment upon my family tonight... Frozen Pizza!
(don't judge me, I had a long day).
Had sushi for lunch today
For those that don't frequent the happy or sad threads it was delicious though stuffing your face till you can't eat anymore is a good way to get sick like I did
Felt horrible for about 5 hours then had a startch filled dinner (bread, mashed potatoes, corn, and chiken)
Looks like start by stuff is a great stomach reliever
Had sushi for lunch today
For those that don't frequent the happy or sad threads it was delicious though stuffing your face till you can't eat anymore is a good way to get sick like I did
Felt horrible for about 5 hours then had a startch filled dinner (bread, mashed potatoes, corn, and chiken)
Looks like start by stuff is a great stomach reliever
sushi's pretty good, but you know the saying: everything in moderation.
Made potato salad for the first time.To be honest, you don't know if it was $55k good or not, because you didn't ask for funding (unless you did and I missed the opportunity to laugh at it.)
Was good. Not $55k good, but good.
Made pizza the other week, base and sauce done from scratch too.Spoiler: Turned out pretty well, IMO (click to show/hide)
Tasty, too :P
So I'm trying an internet cream cheese recipie, to deal with the lack of cheap cream cheese here.Point me towards recipe?
Part of it involves letting it sit overnight. We'll see how it works.
So I'm trying an internet cream cheese recipie, to deal with the lack of cheap cream cheese here.Point me towards recipe?
Part of it involves letting it sit overnight. We'll see how it works.
PRE-EDIT: No wait, I think I may have found it, but it uses something I've never heard of before, much less seen in a supermarket.
I tried two methods of making iced coffee. So far the hot-brewed kind was delicious, although it wasn't very sweet because I forgot to add the sugar while it was still hot. The cold-brewed kind (cold water and ground coffee left to sit overnight) currently looks like mud in a jar, but we'll see how it tastes in the morning.
I tried two methods of making iced coffee. So far the hot-brewed kind was delicious, although it wasn't very sweet because I forgot to add the sugar while it was still hot. The cold-brewed kind (cold water and ground coffee left to sit overnight) currently looks like mud in a jar, but we'll see how it tastes in the morning.
Cold brewed coffee is magnificent.
I tried two methods of making iced coffee. So far the hot-brewed kind was delicious, although it wasn't very sweet because I forgot to add the sugar while it was still hot. The cold-brewed kind (cold water and ground coffee left to sit overnight) currently looks like mud in a jar, but we'll see how it tastes in the morning.
Cold brewed coffee is magnificent.
I can concur. For my hot-brewed iced coffee, i generally just make a plunger pot of normal coffee, have that during the day, then freeze the remaining liquid into a block.
Made lamb rogan josh. Only the second or third time I've ever cooked lamb, and it turned out well. Damn shame that it's so expensive here, but a guy gets really tired of eating chicken all the time.Do you have a butcher or meat farm around? If Iowa's any indication, lamb heart is incredibly cheap, probably in about the same range as hamburger (although, that's hamburger from a butcher or farm, so it'll still be on par with decent grocery store beef steak in price). It might work well, although it does have a very slight liver-y flavor.
Going to a 'Fryday' Friday gathering. (Basically chilling with folks and deep frying stuff)Chicken wings. All of them.
I ask. What is good item to deep fry?
According to the South, anything.
Off the top of my head:
Peanut Butter and Jelly Sandwich
Candy Bars
Cookies
Button Mushrooms
Onion Rings
Pickles
Zucchini
Bananas
Corn Dogs
Dough (You drizzle like some Bisquick Pancake Mix over the oil, let it brown, scoop it out, hit it with powdered sugar, and you have Funnel Cake.)
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Anyways, just posting to say, mom still make the best Rigatoni. Damn it is good.
I've got half a Hokkaido pumpkin and some potatoes roasting in the oven right now. They are taking FOREVER to cook but oh MAN do they smell good. So hungry...
Huh? At least in Germany Mars and Milky Way are distinct.
I've just made a sandwich out of some pumpernickel fried in butter, about 6 ounces of beer cheddar, and a couple of sliced up pickles. It's amazing. Why are buttered rye breads the best for hot sandwiches?
Mars bars and milky ways are completely different. Marbars are caramel, milky ways are not.
Hmm, curious. Ok, after some sleuthing, it seems we may have a lost in translation situation going on here. In the UK, a Mars bar is caramel and nougat covered in chocolate. In the US, a Milky Way is caramel and nougat covered in chocolate. So they are pretty much the same candy but shaped a little different.
To make matters more complicated, a UK Milky Way is just nougat covered in chocolate or what Americans would call a 3 Musketeers. And a US Mars bar is caramel, nougat and almonds covered in chocolate or what Brits/Europeans would call a Mars Almond.
Huh, I used far less cheese/pepperoni/sauce on these rice balls than I thought I would. They taste alright enough.
Huh, I used far less cheese/pepperoni/sauce on these rice balls than I thought I would. They taste alright enough.
Are you stuffing your pizza onigiris, or are you using it as topping?
Also, the pumpkin spice cheesecake was really good. I can't seem to find the link I used for it and I didn't take any pictures. I think it was this: Here (http://allrecipes.com/Recipe/Pumpkin-Cheesecake-Bars-2/Detail.aspx?evt19=1)I know what I'm making for Thanksgiving now.
I'm getting a banh mi sandwich from a food truck. I love food trucks!
Protip: Mushroom wine is not an experiment worth pursuing.
Oh, I know you can get it to ferment but the result was the most vile thing I've ever tasted. Perfect for university freshmen, but even I'm not that cruel.
Well, I only let it age 3 months after fermentation before I gave it a swig and vowed "Never again.". I then marked all the bottles and did not open them for about 3 years, when I was disposing of all my failed projects - the odor when I opened them was indescribably awful, and I did not taste it to confirm.Oh, I know you can get it to ferment but the result was the most vile thing I've ever tasted. Perfect for university freshmen, but even I'm not that cruel.
How long did you let it age? A lot of wines are really foul if you don't let them sit for at least 6 months, preferably a year or more.
As far as I can tell, sake isn't distilled so un-distilled sake would just be sake.
I made those pumpkin cheesecake bars posted a while back. They taste quite like pumpkin pie with nuts on them. Which is good, especially since I think I heard my stepdad say that the regular pumpkin pie my mom made may have made him sick. I haven't tried it, but kudos to my mom for trying to poison him, I guess.
Oh, and I've been growing some chives over the summer, and cut some for Thanksgiving. They tasted pretty good, although they may have been poisonous as well, since my stomach hurt after dinner. Then again, if the pumpkin pie my mom made was toxic, and she made the rest of the food as well, she may have just poisoned everything else too. My sister tried the chives and she never said anything about being sick from it.
I decided to walk home today from the city center, as it was a mild winter's evening and I was in a good mood. I passed through the big Christmas market on Old Town Square and ooohhhhh the smells. Sausages cooked over wood fires, potatoes cut into spirals and fried on wooden skewers, cinnamon/sugar spiral pastries cooked over an open flame, svařák (mulled wine), roasted Prague ham, hot medovina (mead)...
I had just eaten, so I decided on a paper pouch of freshly roasted chestnuts. I have actually never had roasted chestnuts before and I did not know what I was in for. They are SO GOOD (though a pain in the ass to peel). I must make these myself sometime (couldn't be too complicated). On the way home, I decided to pick up a bottle of medovina (it was really expensive just for a small cup at the market but it's very common and cheap to buy at the supermarket here) and heat it up on the stove. I'm currently nibbling at the last of the chestnuts and sipping at my hot mead. Now that's what I call a lovely evening.
Gotta be pretty manly to get the honey without modern beekeeping equipment.
Gotta be pretty manly to get the honey without modern beekeeping equipment.
Wouldn't that have been women's work? Fall into the category of cooking, while the men were out killing each other?
I'm not an expert, but in a lot of pre-medieval societies, farming was men's work and the women were relegated to housework, hence the term housewife.There's an interesting bit about semi-modern gender roles regarding gardening: The area where my family comes from has very light, sandy soil; gardening work like tending vegetables, which was a very important thing a couple of decades ago, was considered women's work. The area where I grew up has very heavy, clay-rich (and thus very, very fertile) earth: Because of this gardening work is much harder, and it is thusly considered men's work.
I'm not an expert, but in a lot of pre-medieval societies, farming was men's work and the women were relegated to housework, hence the term housewife. Beekeeping would have been a man's job.
Hot chocolate from a bain marie? Fancy~That's what it's called, eh? I had no idea and was too lazy to check. But yeah, it's pretty fancy-like. Simply using a metal cup might have been more efficient, though, but I don't have one.
And here I thought alchohol tasted bad in general lol
Mmmmh, I wonder if I could use the lab's hot water bath to do my chocolate.In theory, you almost certainly can. I mean, I only know about this method (of heating stuff) from my Applied Chemistry courses. I could have figured it out by myself, of course, but still.
And here I thought alchohol tasted bad in general lolThat may be a personal preference thing, but I think different kinds of alcohol taste very, very different. There's not really a specific "alcohol taste" to hate, and even if there was, plenty of alcoholic drincs wouldn't taste like it.
Yeah, exactly. But there is so much cool cooking you could do with lab equipment. And you're not a biologist until you wondered what milliQ water and agarose gels tasted like.I would guess milliQ tastes like pretty much nothing? Of course, can't know until you check.
Sulfur? That's weird. I guess we have slightly different experiences, you being a chemist and me a biologist. More edible stuff in my lab, mostly.Oh, everything's edible at least once. About the sulfur, I just had two very different concepts of how it would taste - I thought it would either taste like pine resin (for some reason), or like earwax (the Russian phrase for "earwax" literally translates to "ear sulfur"). It's wasn't a rational thing, just morbid curiosity induced by a wholly imagined dichotomy thingy.
I apologize. Of course, now that I'm getting hungry, I really wish I had grabbed one of those potato spirals..."Girly" drinks are about I can handle :P
It's funny, before I realized what mead actually is, I always imagined it being something sour or bitter. Something... manly? I mean, it's what vikings and such used to drink, right? It turns out that it's basically alcoholic candy. Seriously. It's girlier than peppermint schnapps. I... I have so much less respect for all those warriors in old stories now. They were like, "I have returned from the battle and I demand a cup of hot sugary sweetness laced with alcohol!"
Sulfur? That's weird. I guess we have slightly different experiences, you being a chemist and me a biologist. More edible stuff in my lab, mostly.Oh, everything's edible at least once. About the sulfur, I just had two very different concepts of how it would taste - I thought it would either taste like pine resin (for some reason), or like earwax (the Russian phrase for "earwax" literally translates to "ear sulfur"). It's wasn't a rational thing, just morbid curiosity induced by a wholly imagined dichotomy thingy.
Another similar thought that I had is whether one could crush a chunk of potassium in one's hand, whether it would burn the skin due to residual moisture, plus certain culinary/gastronomical associations due to it looking like cat food while submerged in a jar of oil.
I guess that's why they kept it in a bullet-proof safe.
I got all the spices for Sappho's mulled wine last winter, but I never got ahold of the wine. Now I have a $13 bottle of Cabernet Sauvignon, so all I need is an orange and some people to drink this stuff with.And here I thought alchohol tasted bad in general lol
That may be a personal preference thing, but I think different kinds of alcohol taste very, very different. There's not really a specific "alcohol taste" to hate, and even if there was, plenty of alcoholic drincs wouldn't taste like it.
I like alcohol, but I definitely think it has a taste. It's not that hard to cover up, but it's there. I taste it when I take a shot of cheap vodka (which is about as close to ethanol+water as you get) and I taste it lingering at a sip of a strong beer (like over 10%).
I don't usually drink wine, but $13 seems like it's pretty medium quality. I could've probably gotten a cheap bottle for $5-7, but that might result in worse-tasting mulled wine. If mulling it covers up the taste pretty well, I'll probably go for a cheaper wine next time.
It depends, in Belgium/France, you can get decent boxed wines nowadays. Also decent wine for 5-6 euros.
Aaaaah, you're making Glühwein! I kept wondering what mulled wine was...Damn, it's "Glühwein" in German? Because in Russian, it's "глинтвейн"(Glintwein) and I always thought it was a loanword from German.
Here you can get it at the Christmas markets during wintertime - directly in front of my old school there was one, so we could sneak out and have a cup during our five-minute breaks. It made my physics teacher almost bearable!
Raw chicken?
Put a couple eggs in a bowl and whisk them. Put the bisquick in a bowl and mix in a bit of salt, pepper, and any spices you might have that are good with meat. Put parchment paper on a baking sheet.
Dunk a piece of chicken in the egg, coating it as thoroughly as you can. Then cover it in the bisquick and set it on the baking sheet. Repeat with as much chicken as you want, then bake at 350-400F (higher=crispier) until the chicken is done and the breading has browned a bit.
This will probably result in breaded chicken. I don't think bisquick would do anything weird. It might be particularly fluffy breading.
This works better if you flour the chicken beforehand. It gives a surface for the egg to stick to, and gives more even breading. Or so my mother says or whatever.Verifying this. Flour, then egg, then breading and spices, then oven, then eat.
Related, a peanut butter and sweet chili sandwich is fantastic.
cheddar cheesecake
cheddar cheesecake
Wat. I must know more.
Also try peanut butter, cheese and vegemite, if you're in Aus or know any of us.What is Vegemite anyhow?
Buttery, nutty goodness coupled with salty, savoury deliciousness and a good hunk of colby or mild cheddar in between? Bliss. Particularly if you toast the bread first.
It's an extract made from the yeast that sediments out when making beer; they take it, add salt to induce autolysis, and then boil it down into a thick black/brown paste. We use it as a savoury spread. Flavour is salty, beefy, and a little bit beery. Delicious, but a bit of an acquired taste.
Other related (though inferior) products include marmite, ovo, promite and maggi sauce.
It's an extract made from the yeast that sediments out when making beer; they take it, add salt to induce autolysis, and then boil it down into a thick black/brown paste. We use it as a savoury spread. Flavour is salty, beefy, and a little bit beery. Delicious, but a bit of an acquired taste.
Other related (though inferior) products include marmite, ovo, promite and maggi sauce.
VERY much of an acquired taste. I, having no prior contact to Marmite whatsoever, tried a veeeery thinly spread layer of it on toast the very first time and thought it tasted like the sweat of a hungover Satan.
Fast-forward half a year and I actually had Marmite cravings every now and then.
I don't even know what it is. Ignorance is bliss, maybe?Fries, gravy, and cheese curds. It is simple, yet decadently delicious (decadently is actually a word according to spell check, win!). Some people will try to sell it to you using grated cheese instead of curds, the proper response to this is shoving their head in a pot of gravy while cursing at them in french. They are terrible people and should feel nothing but shame.
My dad just made chilli inlets with his glorious chilli in them and it's sooo frwaking delicious *^*
OmletsMy dad just made chilli inlets with his glorious chilli in them and it's sooo frwaking delicious *^*
Inlets? (http://en.wikipedia.org/wiki/Inlet) That's a lot of chilli...
If you use shredded cheese they're called disco fries and they sound as delicious as poutine. I haven't had either though.I prefer chili cheese fries to either. I'm just not that big on gravy.
So I made some oatmeal cookies.
But instead of the chewy goodness that I usually expect from oatmeal cookies in general, they came out brittle and crumbly. As this is my second batch of cookies ever (first were the peanutbutter ones) I'm not sure how to improve them.
Any ideas? (Note: I don't use eggs)
Cookies are supposed to be brittle and crumbly, you reactionary bourgeois mockery of a cook, it's what makes them so good! It's what makes them proper! It's what makes them Soviet!In Soviet Russia, cookie crumbles you?
So I made some oatmeal cookies.
But instead of the chewy goodness that I usually expect from oatmeal cookies in general, they came out brittle and crumbly. As this is my second batch of cookies ever (first were the peanutbutter ones) I'm not sure how to improve them.
Any ideas? (Note: I don't use eggs)
Cookies are supposed to be brittle and crumbly, you reactionary bourgeois mockery of a cook, it's what makes them so good! It's what makes them proper! It's what makes them Soviet!
Though I'm not sure if I'm allowed to disclose the guacamole and salsa recipes (ok maybe the salsa but the guacamole is a secret)
Yesterday I cooked a lot!
- 1 large red onion
- 2 large / 3 small avocadoes; RIPE ones!
- 1-2 tomatoes; flavour is vital here. Watery supermarket tomatoes will not work, so if you aren't growing them yourself, get cherry roma ones (not cherry OR roma, ones that are both cherry AND roma), and bump up the number to 6 or 7.
- 1-3 birdseye chillies; depends on your tolerance for heat. Even if you don't like spice, add at least one seeded chilli
- 1 small lime
- 1 cupped handful of coriander/cilantro
- Salt and pepper to taste; strangely enough, these are REQUIRED. It will not taste right without a bit of salt
Chop the chillies up fine, the coriander up coarse, add the juice and zest of the lime and give everything else a medium dice (http://en.wikipedia.org/wiki/List_of_culinary_knife_cuts). Yes, that's right, a dice. You are not pureeing it, you're serving it chunky. Season with salt and pepper, mix, and serve immediately.
I need homemade salsa in my life again. Nothing compares to those homegrown tomatoes and chillis.
I need homemade salsa in my life again. Nothing compares to those homegrown tomatoes and chillis.
Someday, when I actually have my own house, I am planting the biggest goddamn herb and vege garden the world has ever seen. Probably a few fruit trees too. Fresh, ripe tomatoes are a world apart.
Knit Tie, you're such a decadent...Unfortunately, no.
Also, no hope you might be in St Petersburg in early february? I might be there on holidays. I'll try to smuggle some beers past the food ban.
Catfish?It's actually a nice flakey fish, I wouldn't call the taste muddy, but it's definitely more mellow I'd say than some other popular fishes.
I have to ask; does it taste muddy? I've always assumed that catfish, being a bottom dweller, would have that horrible mud taste like carp does.
Catfish?
I have to ask; does it taste muddy? I've always assumed that catfish, being a bottom dweller, would have that horrible mud taste like carp does.
knit tie, you bourgeois pig.
Cavier! I can't believe people actually eat that. I thought it was pretend food rich people made up to trick the poor.
*next photo will be of Knit Tie downing a bottle of Crystal*
There used to be a law in Cologne that housemaids and butlers and such could not be fed a certain type of fish - carp or salmon, I believe - more than three times a week. Today that fish is a delicacy.knit tie, you bourgeois pig.
Cavier! I can't believe people actually eat that. I thought it was pretend food rich people made up to trick the poor.
*next photo will be of Knit Tie downing a bottle of Crystal*
It used to be poor people food, same with lobster. The rich are quite strange.
Seeing as the Murican politics thread has been hijacked to its original purpose, maybe this fits here... it is food.
California Ban on Foie Gras (import and sale) struck down, effective now(or maybe yesterday). (http://www.mercurynews.com/crime-courts/ci_27276151/california-foie-gras-ban-struck-down?source=infinite)
It doesn't even taste that good![/literally the least important objection]Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
I eat animals. I hold no guilt over eating animals. I would not hesitate to kill the animals I eat if I made to do so.
But I am not for being cruel to them, and that is cruelty. It is banned here in Britain, and with good reason.
Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
It does, especially in Russia in particular and Eastern Europe in general. Veblen goods all the way.Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
...Doesn't that make it more desirable to eat?
Yes, in principle, but only as long as it's not widely known! The goal would be to make it a food of the nouveau riche, and then watching it die slowly as even lotto winners pick up on its now-bad reputation.Naah, probably the most important one: The best shot at effectively eliminating the stuff is exposing it as snob food - food that is only eaten to show status.
...Doesn't that make it more desirable to eat?
So no one has had Waleye fish before?I've had Walleye once before, my brother caught it. Was pretty descent fish, been a while though. I believe we grilled it, not fried.
So no one has had Waleye fish before?I've had Walleye once before, my brother caught it. Was pretty descent fish, been a while though. I believe we grilled it, not fried.
Fun fact, I thought they were a type of bass, but are actually of the perch family. The more you know!
Edit:
Actually... now that I think about it, it may have been a large-mouth... I'll have to chat with my brother and see if he remembers...
Regarding foie gras; it may not be as bad as you think (http://www.seriouseats.com/2015/01/foie-gras-new-fire-for-an-old-debate.html). I'd hazard, like anything, it depends on the supplier.Yea, the 2 producers left in America-New York are not the factory type farms that the opponents are showcasing. All the picture and video examples of mistreatment are not from the farms in America. Pretty old too...
Regarding foie gras; it may not be as bad as you think (http://www.seriouseats.com/2015/01/foie-gras-new-fire-for-an-old-debate.html). I'd hazard, like anything, it depends on the supplier.
Regarding foie gras; it may not be as bad as you think (http://www.seriouseats.com/2015/01/foie-gras-new-fire-for-an-old-debate.html). I'd hazard, like anything, it depends on the supplier.
*snip*I'd figure the death rate is 100%... >.>
but fails to cite the part of the paper where they say that force-fed geese and ducks dies at 10 time the rate of non-force-fed geese and duck.
Well, the numbers come from that EU (http://ec.europa.eu/food/fs/sc/scah/out17_en.pdf) report. The mortality rate varies greatly, but the best units get an average of 1.7% during the two week of force-feeding, versus an average of 0.2% for non-force-feeding fattening.The mortality depends on a whole slew of factors, not the least of which being the sanitary conditions: if you shove a dirty tube into a duck's throat, the duck may get an infection and die. I'd say that a more thorough investigation of foie gras factories is needed.
as long as they treat them humanely when they are alive+1
Still, I can't wait till we get ethically grown Vat meat. :)
I have plenty of friends and family's at my church that raise and slaughter animals at their own homes.
I've seen the animals and how they treat them, none of it is the least bit inhumane. Also many people out where I live hunt which I consider humane unless the people hunting are huge a-holes that purposely make the animals suffer (not going into detail).
But I don't think it's at all inhumane the way meat is produced around her (most places buy localy grown/raised food) so I have not a single problem eating it.
I know
I was simply stating how it is out in the middle of nowhere
Veal is the meat of young cattle (calves), in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.[1] Generally, veal is more expensive than beef from older cattle.
When produced under the best conditions, veal does not need to be a cruel meal
Looking up veal a bit further...Quote from: http://en.wikipedia.org/wiki/VealVeal is the meat of young cattle (calves), in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.[1] Generally, veal is more expensive than beef from older cattle.
Turns out veal is just young beef. It's just certain types of veal that use a box.Quote from: Compassion in World Farming http://www.ciwf.org.uk/farm-animals/cows/veal-calves/
When produced under the best conditions, veal does not need to be a cruel meal
[/quote
So it turns out we weren't quite right, smeep.
I think most veal connoisseurs would disagree.
The reason veal is veal is because the muscles of the calf don't develop, requiring it to be chained down. You will not get the same texture, otherwise.
I feel like a site that uses the term compassion and then promotes certain types of veal is mis-labelled.
I mean, I guess if you slaughtered the calf immediately, you could get the desired result. I don't know.
Cruelty-free meat is ultimately a misnomer. You have to accept that, if you want to eat meat, cruelty is going along with it. Even halah practices kill the animal by bleeding it, which is a terrifying process for the animal. It is not a nice way to go out. There are worse ways (such as some ranchers hanging pigs to kill them.) I just wouldn't call the practices humane or compassionate.
It begs the question, why eat veal at all if you are thinking about the suffering of the animal? It's kind of a weird desire. But when people say they only eat "humanely-sourced" meat, it's a little ridiculous. That's a big industry. You can't do that kind of thing on even a moderate scale without it becoming successively less and less about the life quality of the animals involved.
As a vegetarian, these last few pages have all been wut
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
Anybody ever had poi bread?
It's the most sweet and delicious pastry you will ever ingest.
It is made from mashed up taro root so I'm not sure how many people live near places that grow that stuff
As a vegetarian, these last few pages have all been wut
As a non-american, ...catfish? really?
I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
the culture Attila the Hun came from did that to their horses.
That sounds incredibly disgusting.I'm juste going to point out that currently, all our effort at growing meat in a lab depend on bovine fetal serum, which is... Well, what you get when you bleed a bovine foetus and centrifugate the cells out. According to my cell culture teacher, that 100g artificially grown steak they did a while back probably required the blood of a dozen calves.We could do the same thing as that one nomadic African tribe - the Massai? - who regularly bleed their oxen to drink the blood. Won't be good enough for vegans, but it will suffice for vegetarians.
It's the Masai, yep. A mix of blood and milk.
Vegetarians might as well eat meat anyway. Cutting out just meat really doesn't eliminate that much. And health wise, I would choose meat over dairy, that stuff is terrible for you.There's plenty more reasons for a vegetarian diet than questionable ethical concerns or medical benefits, however tentative, you know. I'd tell you to get your head out of your arse, but that would be needlessly inflammatory as well as counterproductive.
have any of you tried hakarl? SPeaking of Bizarre Foods.
I'd tell you to get your head out of your arse, but that would be needlessly inflammatory as well as counterproductive.
How do you make gravy? Anybody know a good vegetarian recipie?
Gravy. Ugh.
I think poutine would sound so much better if it weren't for that scourge of food everywhere.
I think most veal connoisseurs would disagree.
The reason veal is veal is because the muscles of the calf don't develop, requiring it to be chained down. You will not get the same texture, otherwise.
I feel like a site that uses the term compassion and then promotes certain types of veal is mis-labelled.
I mean, I guess if you slaughtered the calf immediately, you could get the desired result. I don't know.
Cruelty-free meat is ultimately a misnomer. You have to accept that, if you want to eat meat, cruelty is going along with it. Even halah practices kill the animal by bleeding it, which is a terrifying process for the animal. It is not a nice way to go out. There are worse ways (such as some ranchers hanging pigs to kill them.) I just wouldn't call the practices humane or compassionate.
It begs the question, why eat veal at all if you are thinking about the suffering of the animal? It's kind of a weird desire. But when people say they only eat "humanely-sourced" meat, it's a little ridiculous. That's a big industry. You can't do that kind of thing on even a moderate scale without it becoming successively less and less about the life quality of the animals involved.
It's a Hawaiian dish.
Traditionally it's made IIRC by digging a hole in the beach, making a fire in the hole, letting it burn down to hot embers, lower a butchered wrapped up pig in the hole, cover it, let it cool all night (about 8-12 hours), dig it back up and bam the most tender and delicious pork ever created by man kind!
It's a Hawaiian dish.In North Carolina, that's just called barbecue. (which is a noun, not a verb) Though instead of a hole in the ground, it's often a brick kiln-type thing. But a hole with some hickory wood will suffice.
Traditionally it's made IIRC by digging a hole in the beach, making a fire in the hole, letting it burn down to hot embers, lower a butchered wrapped up pig in the hole, cover it, let it cool all night (about 8-12 hours), dig it back up and bam the most tender and delicious pork ever created by man kind!
Gravy RamenSpoiler: Ingredients (click to show/hide)
Melt the butter into the cooking oil, adding the spare packet of seasoning and the black pepper as you do. Stir until sizzling and bubbling. Add the milk, then stir in the sour cream. Whisk in corn masa 1 tsp at a time until it is only slightly thinner than your desired gravy thickness. Add water if you add too much masa. Break up the noodles, then add them and the remaining seasoning packet, and stir to coat the noodles in gravy. Reduce heat and cover, allowing to cook for several minutes, checking occasionally until noodles are done. If gravy overthickens, add water as necessary.
Die of acute heart failure.
It's a Hawaiian dish.In North Carolina, that's just called barbecue. (which is a noun, not a verb) Though instead of a hole in the ground, it's often a brick kiln-type thing. But a hole with some hickory wood will suffice.
Traditionally it's made IIRC by digging a hole in the beach, making a fire in the hole, letting it burn down to hot embers, lower a butchered wrapped up pig in the hole, cover it, let it cool all night (about 8-12 hours), dig it back up and bam the most tender and delicious pork ever created by man kind!
And yes, it is swine flesh transformed into a meal fit for the gods.
I'm making chicken and cauliflower balti tonight, with a side of shahi paneer and some fresh naan.
Bringin' the heat, bringin' the flava!
That is not food, that is a cry for help.Gravy RamenSpoiler: Ingredients (click to show/hide)
Melt the butter into the cooking oil, adding the spare packet of seasoning and the black pepper as you do. Stir until sizzling and bubbling. Add the milk, then stir in the sour cream. Whisk in corn masa 1 tsp at a time until it is only slightly thinner than your desired gravy thickness. Add water if you add too much masa. Break up the noodles, then add them and the remaining seasoning packet, and stir to coat the noodles in gravy. Reduce heat and cover, allowing to cook for several minutes, checking occasionally until noodles are done. If gravy overthickens, add water as necessary.
Die of acute heart failure.Spoiler: Why not try sweet sundae ramen? (click to show/hide)
Why do mashed potatoes taste so good with sauerkraut?
FTFYWhy do mashed potatoes taste so good with sauerkraut?
Potatoes = Good.
Dairy products to enhance potatoes when mushed = Good.
Cabbage = Meh.
Vinegar = Bad.
Have.... have you ever had Sauerkraut? It's the most amazing substance known to man. I first fell in love with it on a Reuban. God I love Reubans. I'm a bigger fan of the Thousand Island/Russian Dressing variety to the mustard variety, but they're harder to find around here. Damn, I want a Reuban now.FTFYWhy do mashed potatoes taste so good with sauerkraut?
Potatoes = Good.
Dairy products to enhance potatoes when mushed = Good.
Cabbage = Meh.
Vinegar = Bad.
NoSauerkraut has a very distinct taste - it doesn't compare to cabbage at all. Give it a try, it's one of the very few German contributions to the art of cooking!
But I don't much like cabbage or vinegar...
German potato saladWhat do you mean by German potato salad? Potatos with apples, gherkins, lots of mayonnaise? Because that dish is just heavenly.
Apple in Kartoffelnsalat? What kind of abomination is that?I'll go dig up a recipe.
Spoiler: Why not try sweet sundae ramen? (click to show/hide)
No, no, God no. Sliced potatoes, vinegar, bacon, a little parsley and chives. Served hot.NoSauerkraut has a very distinct taste - it doesn't compare to cabbage at all. Give it a try, it's one of the very few German contributions to the art of cooking!
But I don't much like cabbage or vinegar...German potato saladWhat do you mean by German potato salad? Potatos with apples, gherkins, lots of mayonnaise? Because that dish is just heavenly.
Is that mayo on those buns?
That is entirely too fucking much mayo in there if so.
Idk why they tried to make them look like hotdogs though.Some sort of culinary experiment if I've understood it correctly. This (http://en.wikipedia.org/wiki/Semla) is what they're supposed to be but some people are being rebellious.
There's a whole line of the culinary arts based around subverting expectations, by designing one food that looks like another.
Edit: Holy crap, do I sound like a pompous ass there or what?
fried egg omelette
No, you fry an egg separately and put it inside the omelette. It's great.This. All the deliciousness of an omelette with the added wonder of a runny yolk.
I feel lazy that my family has a bread making machine thingy.Know what those things are amazing at making? Cinnamon roll dough. Seriously.
You make the dough and then throw it in and it bakes it into a fat loaf
I can't remember the last time I ate something interesting. Tell me a story about something exotic you ate once, Bay12. One time I had cheesy shrimp on white bread.
Cat. It was terrible. Don't eat cat meat. It's terrible.
I had haggis once, though that may not be so exotic to some people on Bay12. It was everything it's cracked up to be. It was outside Dublin in a little restaurant (owned by a Scotsman FWIW) we ate dinner at on our way south after we got off our flight.If it was exotic to you then it was exotic. It had to come from someplace and there it would be more common. Don't sweat the definition so much!
Bad shit happens when you're homeless.Cat. It was terrible. Don't eat cat meat. It's terrible.Good to know. But I gotta ask. What chain of events led you to eating a cat?
I can't remember the last time I ate something interesting. Tell me a story about something exotic you ate once, Bay12. One time I had cheesy shrimp on white bread.
Links to my favorite online cooking shows:
My Drunk Kitchen (http://www.youtube.com/watch?v=vq7G-Q9ZwC0)
Why does she wear a hat inside? Some people just never take their hats off.Links to my favorite online cooking shows:
My Drunk Kitchen (http://www.youtube.com/watch?v=vq7G-Q9ZwC0)
Why does she wear cap inside?
My Drunk Kitchen (http://www.youtube.com/watch?v=vq7G-Q9ZwC0)
Try this! (http://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/). We've had success with this recipe in the past, it takes a bit of prep though.*looks at the prep time*
The small orange things in sushi is crab eggs I think.
Anyways, what does the non-rice eatinganimalsbarbarianspeople eat as a meal? I'm trying to cut back on my rice intake which makes me want to eat bread but that kinda defeats the purpose of reducing my rice.
But Sappho, I don't even know what a dutch oven is.basically an extra large pit. Often cast iron but not all. Ours is just stainless steel.
German dumplings are called Klöße (singular is Kloß) - they range in size from tiny (Markklößchen for example, which translates as 'small bone marrow dumplings' and which are the only tasty part of the standard Rhinelandian pre-main course soup) to huge (e.g. Serviettenknödel, translates as 'napkin dumpling' and is usually served in slices) and can even serve as dessert (e.g. Hefeklöße, 'yeast dumplings', of which there are lots of different variations. The one with the funniest name probably is the Dampfnudel, 'steam noodle', which may be used as a light insult. Be careful not to put Germknödel in this section - they're Bavarian, not German :P )They're still pretty close. :P
Oh yeah "buchty na pare (https://www.youtube.com/watch?v=HWlNzbDLp78)" are sweet filled dumplings.Spoiler (click to show/hide)
I don't even know how would I describe them, probably steamed dumplings with sweet filling? They are pretty different from "buchty (https://en.wikipedia.org/wiki/Buchteln)" (these are from yeast dough and baked with sweet filling).Spoiler (click to show/hide)
12oz water
[...]
18oz flour
Sappho, do the Czechs have smetana?
Eh, I meant volume ounces and weight ounces, apparently. Thanks, anyway.
On the subject of dumplings: pelmeni! You can eat them! With smetana, even! You can freeze them to last longer in the cold Russian wastes! You can put the resulting frozen pelmeni in a sack and use it to defend yourself from the local polar bears! Then make more pelmeni from their meat! All you need isloveflour, salt and eggs! Possibly some pepper and an onion! Well, maybe also a laurel leaf for the water.
Sappho, do the Czechs have smetana?
On the subject of dumplings: pelmeni! You can eat them! With smetana, even! You can freeze them to last longer in the cold Russian wastes! You can put the resulting frozen pelmeni in a sack and use it to defend yourself from the local polar bears! Then make more pelmeni from their meat! All you need isLOL...this is actually similar to what I was told about how my family would make dumplings in the old days (near Saratov, and later eastern Montana). If they came into posession of some meat in the latter half of the year, they made a crapload of dumplings then stuck them outside to freeze solid. Then during the winter, they'd just hack off a chunk and boil it for dinner. And yes, often eaten with sour cream.loveflour, salt and eggs! Possibly some pepper and an onion! Well, maybe also a laurel leaf for the water.
Oh yeah "buchty na pare (https://www.youtube.com/watch?v=HWlNzbDLp78)" are sweet filled dumplings.Spoiler (click to show/hide)
I don't even know how would I describe them, probably steamed dumplings with sweet filling? They are pretty different from "buchty (https://en.wikipedia.org/wiki/Buchteln)" (these are from yeast dough and baked with sweet filling).Spoiler (click to show/hide)
Is that... poppy seed? Because we have those here but I've not seen them sprinkled with anything in my entire life.
It's my dad's birthday today, and so he told me to go wild.>_>Spoiler: Going wild. (click to show/hide)
I don't give a crap, I'm a Belgian who learned whatever German I know in Austria.DÖH. >_<
Spoiler: I hath wrought a bread! (click to show/hide)
...Yeah, that ain't the world's most appetizing picture, but it was delicious.
Spoiler: I hath wrought a bread! (click to show/hide)
...Yeah, that ain't the world's most appetizing picture, but it was delicious.
I'unno, looks pretty good to me.
My parents also have a bread machine, but the bread that comes out of it is rather sub-par in my opinion.Spoiler: I hath wrought a bread! (click to show/hide)
...Yeah, that ain't the world's most appetizing picture, but it was delicious.
I'unno, looks pretty good to me.
This, with the caveat that it looks a bit like a fat baguette. Which, not a bad thing.
Dayum, freshly baked bread is the best. My parents had a bread machine and we'd have fresh homemade bread every morning, but I think it broke eventually and they weren't making it too often then, so they didn't get a new one.
GiglameshDespair confirmed for vampire.
Garlic?
Bad?
'
Do we live on the same planet? 'Cause I don't think so. Garlic is so delicious I could eat it with everything that isn't sweet. (I also happen to have some garlic sauce, and could probably make Thousand Island dressing out of ketchup, mayo and mustard...Apparently it has a name now. Didn't know that.)
(well, I guess there's one more thing to add to whatever salad I end up preparing tomorrow. Didn't find any interesting stuff at the store for one today.)
I've got my April fool's day prank ready now: give friend recipe for awesome fried gnocchi and insist on friend making them that day.
crying with laughter (https://www.youtube.com/watch?v=UkXy12xVnRs)
Eating fresh parsley helps a lot, too. That's why so many restaurants use parsley as a garnish. The problem is that the stinky chemical actually gets into your blood and comes out from your lungs, not your stomach, so you have to neutralize it chemically. Breath mints are powerless against garlic!
Eating fresh parsley helps a lot, too. That's why so many restaurants use parsley as a garnish. The problem is that the stinky chemical actually gets into your blood and comes out from your lungs, not your stomach, so you have to neutralize it chemically. Breath mints are powerless against garlic!
Clearly, you should pretend ground mints are cocaine.
Eating fresh parsley helps a lot, too. That's why so many restaurants use parsley as a garnish. The problem is that the stinky chemical actually gets into your blood and comes out from your lungs, not your stomach, so you have to neutralize it chemically. Breath mints are powerless against garlic!
Clearly, you should pretend ground mints are cocaine.
WHAT COULD POSSIBLY GO WRONG?
In them is just pork shoulder, onion, sage, salt, and rice - no gluten as one of the people eating them is a celiac, and I'd rather not poison them. So if anyone has ideas on what I should put in the next batch, let me hear them, and if they're not too outlandish I might try them.
By the way, friends, I've been deported from Prague and am hanging out in Scotland until they let me go back (up to 3 months). Any advice on food here? There is certainly a lot of fried, um, everything. Anything else I should watch for and enjoy? I have access to quite a nice kitchen at my friend's apartment where I'm staying, so I can cook. What can I get here that I won't be able to get when I get back home?Haggis? Also, sorry to hear that, Sappho.
By the way, friends, I've been deported from Prague and am hanging out in Scotland until they let me go back (up to 3 months). Any advice on food here? There is certainly a lot of fried, um, everything. Anything else I should watch for and enjoy? I have access to quite a nice kitchen at my friend's apartment where I'm staying, so I can cook. What can I get here that I won't be able to get when I get back home?Deep fried Mars bar?
Throw some blood in your next batch of sausages. Good stuff. Oooh, or brain.
I would love to try heart or kidneys, I've heard they taste good... I don't know where a butcher is though nor do I think my mother would let me cook and eat that kind of stuff in the house .-.Why, does she think they'll smell or something? If it's any consolation heart is just muscle and tastes/smells as such. It's a bit different to skeletal muscle but not hideously so. Kidneys I can't give the same confirmation for but chances are you'll be cooking them with a bunch of other stuff so won't create a huge odour problem.
I would love to try heart or kidneys, I've heard they taste good... I don't know where a butcher is though nor do I think my mother would let me cook and eat that kind of stuff in the house .-.Why, does she think they'll smell or something? If it's any consolation heart is just muscle and tastes/smells as such. It's a bit different to skeletal muscle but not hideously so. Kidneys I can't give the same confirmation for but chances are you'll be cooking them with a bunch of other stuff so won't create a huge odour problem.
She doesn't like organs at all, probably just regular American squimishness. She also doesn't eat game meat.
Listen, find a good Asian restaurant and you can do much the same. Had some pig intestine just last week.The guy in the show had a good 3 pounds of just meat for the meal..
As an American, I'm offended that you guys think there's something we wouldn't eat. Americans are fat, lololol. Don't sugar coat it, they'd eat that, too.
In all seriousness, I've eaten most animal parts. I'm not a super big fan of offal, but it has uses.
For the most part, I won't touch offal. Texture and taste is too weird.
offal
2 ENTRIES FOUND:
offal
belly offal
offal
Tweet noun of·fal \ˈȯ-fəl, ˈä-\
: the organs (such as the liver or kidney) of an animal that are used for food
Full Definition of OFFAL
1
: the waste or by-product of a process: as
a : trimmings of a hide
b : the by-products of milling used especially for stock feeds
c : the viscera and trimmings of a butchered animal removed in dressing : variety meat
2
: rubbish
See offal defined
Oh you guys are talking about tripe... Now I understandsTripe is just the stomach lining. (Yak! Dog food!) Offal includes a ton of other parts, like liver, kidney, heart, tongue, reproductive organs, and everything else that isn't plain muscle tissue, and some that is, like the feet or jaw.
Oh you guys are talking about tripe... Now I understandsTripe is just the stomach lining. (Yak! Dog food!) Offal includes a ton of other parts, like liver, kidney, heart, tongue, reproductive organs, and everything else that isn't plain muscle tissue, and some that is, like the feet or jaw.
Tacos are wonderfulSo wonderful.
Today I had to use refried beans instead of kidney beans in my chicken taco recipe.Spoiler (click to show/hide)
A divisive question for you all then. Soft or hard shell?
So can I ask what people tend to eat for staple food around here? I mean discussion of fancy things is nice and all, but what can you expect to just sort of have on hand?Yeah, lots of pasta. The go-to recipe is pasta, a jar of tomato sauce kicked up with fresh mushrooms and black olives, and round slices of smoked sausage which have been pan-fried a bit and then thrown into the sauce.
For me it's generally some sort of pasta dish with some sauce boiled down from available things, or rice friend up with vegetables and sometimes meat if there's any left over from a special food product.
My fall-back is a chicken stir-fry with rice and some kind of generic vegetable mix. Low effort, tasty and some level of nutritious..... I will switch you staple foods right now....
Another good one while we're talking rice. Cook rice, fry onions, carrots, peas, chopped garlic or other preferred veggies in sesame oil (best oil) in a large pan (wok would be best, but I don't own one sadly). Crack two eggs and cook it mixed in to veggies (takes a minute or two. Add cooked shredded chicken to pan (pre-cooked from grocery store works well) as well as lotsa rice, and a decent amount of soy sauce, stirring it all together. Congrats, you made chicken fried rice! (And it's better than a lot of take out places).
So can I ask what people tend to eat for staple food around here? I mean discussion of fancy things is nice and all, but what can you expect to just sort of have on hand?
For me it's generally some sort of pasta dish with some sauce boiled down from available things, or rice friend up with vegetables and sometimes meat if there's any left over from a special food product.
Also, rice cooker is love, rice cooker is life. Mine gets an almost daily workout, and I keep a 30-50 lb. bag of rice (usually Ponlai medium-grain or Calrose) in the pantry.
I used to use basmati for most things, but I pretty much just buy Jasmine now, though I like both.Another good one while we're talking rice. Cook rice, fry onions, carrots, peas, chopped garlic or other preferred veggies in sesame oil (best oil) in a large pan (wok would be best, but I don't own one sadly). Crack two eggs and cook it mixed in to veggies (takes a minute or two. Add cooked shredded chicken to pan (pre-cooked from grocery store works well) as well as lotsa rice, and a decent amount of soy sauce, stirring it all together. Congrats, you made chicken fried rice! (And it's better than a lot of take out places).
That is fried rice ;)
Pretty much how I make it at home. Jasmine is the best rice to use.
See, this is where you're mistaken. I'm a lazy ass, so no i couldn't because I'd have to learn how to :p . Plus, it frees up precious stove top space.Rice is a staple in my household, and I couldn't live without a rice cooker.
Yes you could. If you can boil water in a pot, you can cook rice in it with almost no additional effort.
A divisive question for you all then. Soft or hard shell?
Another good one while we're talking rice. Cook rice, fry onions, carrots, peas, chopped garlic or other preferred veggies in sesame oil (best oil) in a large pan (wok would be best, but I don't own one sadly). Crack two eggs and cook it mixed in to veggies (takes a minute or two. Add cooked shredded chicken to pan (pre-cooked from grocery store works well) as well as lotsa rice, and a decent amount of soy sauce, stirring it all together. Congrats, you made chicken fried rice! (And it's better than a lot of take out places).
That is fried rice ;)
Pretty much how I make it at home. Jasmine is the best rice to use.
The cheapest rice here come in small plastic bag holding about 125g of rice. Just drop one in boiling water, let it for 14 minutes and you've got your rice.
The cheapest rice here come in small plastic bag holding about 125g of rice. Just drop one in boiling water, let it for 14 minutes and you've got your rice.
That's way easier than minute rice, where the hell do you get this wierd instant-tea-rice-shit?
What. This sounds like the best week ever. How have I never heard of that!
Yap.
#justslavicthings
Yep.
#justslavicthings
Not sure where you are from, Levi, but Maslenitsa is mostly celebrated in Orthodox slavic countries, like Russia, Belarus, Ukraine, Bulgaria. Because in fact it's just a christianity-adopted slavic pagan festival. So you have no chance to get covered in pancakes if you live in... Brazil. Or wherever else except mentioned countries. Don't regret it too much: it's fine and sunny in Brazil; and the endless monotonous pancakes really do make you weary.
What. This sounds like the best week ever. How have I never heard of that!It's Shrove Tuesday, or pancake tuesday, in North America. It's a christian holiday marking the beginning of Lent (the season of fasting leading up to Easter). Traditionally celebrated with a pancake meal, symbolic of the traditional emptying out of the larder before lent began. I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!
I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!
I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!That is a very good point.
No. Pancakes for dinner don't need any excuses.I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!That is a very good point.
What. This sounds like the best week ever. How have I never heard of that!It's Shrove Tuesday, or pancake tuesday, in North America. It's a christian holiday marking the beginning of Lent (the season of fasting leading up to Easter). Traditionally celebrated with a pancake meal, symbolic of the traditional emptying out of the larder before lent began. I no longer follow any christian religions, but like hell I'm giving up an excuse for pancakes for dinner!
"Fastnacht" is the German word for Carnival or Shrovetide. It literally translates to "almost night," though the verb "fasten" means the English "to fast" (as in to not eat), so it likely comes from that. It is hilarious to me that it gets called donut day in PA,
Contractions. The same thing happened to Hamburgers in English. It's far more convenient to just say X instead of X's [Food] if it's clear you're talking about food anyway. If someone says that he ate a sub, you don't assume he consumed an undersea vehicle."Fastnacht" is the German word for Carnival or Shrovetide. It literally translates to "almost night," though the verb "fasten" means the English "to fast" (as in to not eat), so it likely comes from that. It is hilarious to me that it gets called donut day in PA,
that's because fastnacht is also the name of a type of donut.
EDIT:
There seem to be a lot of german words that are also types of donuts (like in that old joke about JFK)
No, I consumed an underground train.
I've got leftover steaks, anybody got any ideas of what to do with them for lunch?Dice up some onions, fry them a little bit, and then fry steaks on them for 10-15 minutes, add a glass of water, cover the pan and leave it on low heat for an hour or so. After that dissolve a spoon of flour in half a glass of water and add that to the pan, turn up the heat and stir until the sauce thickens. Season to taste, ofc. As an alternative to water you can use milk (creamier sauce, but less pronounced meat flavor), and as an alternative to flour you can use an egg yolk for thickening. If you got some mushroom throw them in when you add the steaks. Normally I use this recipe for tougher meat like beef, but I'm sure it'll be good with steaks, if a bit wasteful since steaks are best when grilled.
(I had just normal steak for lunch yesterday so I want to do something different with them this time)
No, I consumed an underground train.And then Japa ate all the runaway slaves.
Considering an average beer here costs two pounds from the supermarket (five to seven pounds from a pub), and this one was only 1.60.
It has come to my attention that many people don't put bacon on meatloaf; this should be corrected.
Wrap bacon over the top of the meatloaf before you put it in the oven and cook it with the bacon on it. It's delicious.
I will be as detailed as possible.This is true, spreading maple syrup over bacon and cooking it in the oven is op. Basically candied bacon (Cover tray with foil for easier cleaning)
Also I already figured out the glaze issue: maple syrup goes great with bacon. This is going to be my best meatloaf yet.
Made some lasagnae for the first time in my life. Was a hit with my in-laws, but a bit watery.That should do it, you could also add something to thicken it if that doesn't work enough, like cornstarch or pureed vegetables. Might as well add some more seasoning while you're at it. The trick with tomato sauces is the longer you simmer, the more flavourful it is, so simmer away!
Anything I can do to help that? Already decided to cook down the tomato sauce a bit next time.
Does anyone have any tips for peanut sauce they can share? I'm going to make some chicken and rice for dinner and I feel a spicy peanut sauce would really tie it together, but I haven't tried to make my own before and don't really know what to expect.1. Take peanuts.
I was darling around and I found something I want to make but not sure what recipe to go withSounds like meatbread. (http://1d4chan.org/wiki/Meatbread)
Bread stuffed with meat and cheese and baked.
Sounds much better than a normal sandwich
Anybody know a good recipe for this?
YaI was darling around and I found something I want to make but not sure what recipe to go withSounds like meatbread. (http://1d4chan.org/wiki/Meatbread)
Bread stuffed with meat and cheese and baked.
Sounds much better than a normal sandwich
Anybody know a good recipe for this?
I cooked this evening! I made some Teriyaki Chicken with pointed peppers and mangetouts, served with some noodles.
Picture time!Spoiler: Food! (click to show/hide)
I'm too lazy right now but if anyone wants the recipe translated just say so.
But for the garlic, which sadly ruins the whole affair.I'm not sure if you understand how cooking works. Unless you're a vampire, in which case I apologize for my cultural insensitivity.
Looks good... But for the garlic, which sadly ruins the whole affair.There's only a single clove of garlic in there for three chicken fillets, so there was no distinct garlic taste. Most of the stuff covering the chicken on the first picture is not garlic but grated ginger.
I found something I can get here that I can't (easily) get in Prague... corned beef! They sell it cheap as sandwich meat here, and I can fry it up with potatoes and onions to make my very own homemade corned beef hash. Then I can make some eggs too, and then it's the greatest breakfast ever.
Also, I got frustrated trying and failing to get a Scotch pie at the local chip shop (which always seems to be closed when I stop by there) so I bought a couple pre-made ones at Tesco and am heating one up in the oven now. I know it's not ideal, but damn it, I want to try one of these things. Next will be Cornish pasties.... Mmmmmm.
Stuff your bread with meat and cheese and bake it, making meatbread. Then make sammich with two slices of meatbread. SAMMICHCEPTIONYaI was darling around and I found something I want to make but not sure what recipe to go withSounds like meatbread. (http://1d4chan.org/wiki/Meatbread)
Bread stuffed with meat and cheese and baked.
Sounds much better than a normal sandwich
Anybody know a good recipe for this?
Meat stuffed bread
I bought a bottle of mustard oil today at an Indian restaurant to get my bill up above their minimum for charging to a credit card. Ideas?
Will it also burninate the countryside?
I have decided that thyme is basically the best companion to almost any vegetable.
3 bowels? Sounds a shitty meal
Garlic disagrees with everything, such as "Taste" and "Not being horrible."
Edit: I bought some saffron the other day and have no idea what to do with it. The internet tells me to put it in rice but I was hoping for something a little more exciting.
What heathen land do you hail from anyways? Literally everything we cook has garlic in it. Pretty much the first step to almost every recipe is to fry onions and garlic.3 bowels? Sounds a shitty meal
Garlic disagrees with everything, such as "Taste" and "Not being horrible."
Edit: I bought some saffron the other day and have no idea what to do with it. The internet tells me to put it in rice but I was hoping for something a little more exciting.
As someone who has lived with Iranian housemates, let me introduce you to the joy that is Jujeh kebab (http://www.chow.com/recipes/11064-chicken-kabab-jujeh-kabab).
It's soo bloody good.
Edit: I bought some saffron the other day and have no idea what to do with it. The internet tells me to put it in rice but I was hoping for something a little more exciting.
As someone who has lived with Iranian housemates, let me introduce you to the joy that is Jujeh kebab (http://www.chow.com/recipes/11064-chicken-kabab-jujeh-kabab).
It's soo bloody good.
True glory, that one.
Oi Osmo, next time you have a barbecue I'll try and bring some dutch cuisine. Prepare for...uh, probably not all that different to the Polish food your grandparents gave you.
I think I'm going to try this but I think finding the lavash bread might be a hard where I'm at. Thanks.
Would naan work? It seems to be fairly common, at least around here.I find this post offensive because it implies that there and times and circumstances where naan doesn't work.
Spoiler: I made rye flatbreads! (click to show/hide)
Here they're usually eaten by religious people during Lent. I'm not sure if those particular ones are Lent-kosher since they contain eggs, butter and honey, but making them so wasn't my intention anyway.
Nah, I made them before I got sick. I just didn't feel that people would enjoy them when the thread was full of mild guro.Spoiler: I made rye flatbreads! (click to show/hide)
Here they're usually eaten by religious people during Lent. I'm not sure if those particular ones are Lent-kosher since they contain eggs, butter and honey, but making them so wasn't my intention anyway.
Those are probably infested due to your sickness, so only you can eat them.
That's evil in a beatiful way.
Nah, I made them before I got sick. I just didn't feel that people would enjoy them when the thread was full of mild guro.Good point, I haven't thought about it.
How do you guys pick your vegetables or, especially, meat? I'm extremely paranoid about any contaminants since I had a bad case of chestburster as a kid and my parents' approach to teaching me any skill was to not to, then yell at me for not knowing how to do it, so right now I spend half a day picking, then pray.
There is an issue with the sell-by - there has been several notorious cases in which supermarkets would wash the spoiling meat, re-tag it to a new sell-by and call it a day.How do you guys pick your vegetables or, especially, meat? I'm extremely paranoid about any contaminants since I had a bad case of chestburster as a kid and my parents' approach to teaching me any skill was to not to, then yell at me for not knowing how to do it, so right now I spend half a day picking, then pray.
Meat - look at the "sell by" date. It's usually good for a day or two after that, though I try and use it all up by that date just to be safe.
If there's no sell by date, or you're not sure, just give it a good sniff - your nose is very good at detecting rotting meat (cavemen didn't have supermarkets or refrigerators) so if it smells "off" or "sharp" it's probably best to toss it.
Veggies - Check to see if they are firm and free of wilting or obvious defects/rotten spots. The risk of contamination is just from stuff on the outside, so either get a vegetable brush (not too expensive) and rinse/scrub them good, or just peel them.
You don't have to worry quite as much about them spoiling as you do with meat, just toss them out when they get too wilted to be appealing anymore. As long as they aren't slimy they are still edible so it's mostly just whenever they get too gross for you
For both - cooking it completely is the absolute best way to be safe. Most cases of food poisoning are from improper cooking (or improper washing for veggies that don't get cooked). Cook and wash your food thoroughly and you don't have to worry too much about it.
Dark Weizen (Bavarian beer) apparently is a great ingredient in lentil soup. Hooray for drunk cooking!My favourite part of making cheddar ale soup. Guinness for the soup, Guinness for the cook!
Schwarzbrot is literally black bread, so either rye bread (http://www.food.com/recipe/russian-black-bread-58473) or some kind of wholegrain bread maybe?Some wiki-sleuthing indicates it's any dark sourdough bread.
kale :>
kale :>
Isn't kale a sort of cabbage though?
That is not rye bread.Spoiler: I made a rye bread! A bit too salty, but will do for now. (click to show/hide)
Kay, you caught me, mine is ⅔ rye ⅓ wheat. WTH is with the crust on yours? Why is it all silvery and cracked up? Not dissing, just curious if it's just as planned or not.That is not rye bread.Spoiler: I made a rye bread! A bit too salty, but will do for now. (click to show/hide)Spoiler: This is rye bread. (click to show/hide)
It's a cabbage in the same way as broccoli is.
It's a cabbage in the same way as broccoli is.
I'd argue it's more so, because you're eating the same part of the plant in kale or Green cabbage: the leaft, unlike brussels sprouts, cauliflower or broccoli.
It does. But it looks more like a pie than a cake.
It does. But it looks more like a pie than a cake.
It might be a pie. It's just that I don't know what is the difference between a cake and a pie for a better english-speaker than me. You've seen what I call a cake and I was sure that pies are something likeAm I wrong?Spoiler: this (click to show/hide)
Though pies can also (and are sometimes, in some places, only know for) being filled with meat/gravey/veggies as a main dish/entree. Meat pies (only one that I know by name is sheperds pie) are just great
Wait, are you saying borek is a pie? Over here it's a subclass of pita (which confusingly enough has nothing to do with pita bread, we call that lepina), and in movie translations they always translate pie as pita too because we don't really have anything resembling your pies. This translation always irked me because an apple pie is nothing like a borek, but if you're saying they fall into the same food class in pies' native lands I'll have to rethink my position.
Those hieroglyphs are Chinese, Bumblebee. But that's the extent of my knowledge on the matter.No good. Tom yum is a Thai dish. Still, the probability that all the souse the Thais use for cooking was prodused in China is rather high...
BOOBLICK
I should stop transliterating everything, but I just can't. Sorry.
Apparently you have picked up dry miso paste instead of tom yum paste, if google translate can be relied on. The ingredients list includes flour (I think) and fermented soybean (I'm sure of this one), so I think google translate is on the money on this one.
So I had some leftover red wine and decided to use it in cooking. I know it's supposed to go with red meat rather than fish, but I'm trying to cut back on calories so I got me some gilt-head bream and baked them in an oven with potatoes and mushrooms, covered in a bit of olive oil and like 3dl of wine. Fish turned out pretty good, and mushroom were OK, but potatoes were just terrible. They were ridiculously acidic, and that's a taste that potatoes just can't pull off. So yeah, learn from my example and don't ever bake potatoes in wine.
Spoiler (click to show/hide)
Second time I made 'japchae'. It involves chopping up the bell pepper, chili pepper, onion, shittake mushroom; boiling and tearing the oyster mushrooms, boiling the shrimp, salting and notchijg then cutting and boiling the squid, boiling and ststirfrying glass noodle in a soy sauce/sesame oil/sugar mixture... *takes deep breath* then stirfrying the mushrooms and vegetables and seafood in another soy sauce based mixture. Finally miz it all together with sesame seeds and oil. :D The first time I made it the noodles were undercooked and the mushrooms overcooked but this time it was just right.
grisha5praise
The carrots added a bit of sweetness that countered the sharpness of the tomatoes.
How so? They have plenty of vegetable dishes.
And quite a few of them have things like oyster sauce, dried shrimp etc that nobody really mentions, particularly if you're victim to the language barrier
home-made sour creamTELL ME YOUR SECRETS
I mixed a small amount of yogurt into a bunch of heavy cream, mixed it well, put it in a sealed container, and let it sit at room temperature for 24 hours, before putting it into the fridge.home-made sour creamTELL ME YOUR SECRETS
*I never ever cook from recipes. My preparations and measurements are all intuitive. My mother (a big recipe-book follower) absolutely hated it when I never measured things in the kitchen.Speaking of this, do many people here rely more on intuition when it comes to cooking? I find that it's easier to estimate when it comes to stovetop cooking, but I prefer to follow recipes strictly for baking.
Baking != cooking. Yes, measurement is critical when baking. I don't bake.
Cooking is art. Baking is science.This. And I do enough science at university, I don't need it in my kitchen as well.
Yep. The only thing that I (roughly) measure when baking bread is the amount of water/milk, and pastry is not in my repertoire. I'm even sloppier in other matters of cookery: If I have to look at a recipe for more than five seconds to produce an edible result, it's too fukken fancy recipe.Baking != cooking. Yes, measurement is critical when baking. I don't bake.
Well, except with bread. You can do just about anything to bread, and it'll be fine. But pastry? Man, fuck that shit is fiddly.
Cooking is art. Baking is science.This. And I do enough science at university, I don't need it in my kitchen as well.
Cooking is art. Baking is science.I'd say that cooking can be either an art or a science as you want it (while baking is just a science). As a science you look up a recipe, measure everything and are guaranteed a great meal every time regardless of how good you are at the Art side of things. As an Art cooking involves not measuring things as closely, and as a result your outputs can vary all of the way from "best thing ever eaten" to "horrible gunky mass of destruction" (though obviously as people get better at the Art side of things that distribution starts to shift).
Cooking a beef stew tonight. My measurements are very improv, and I haven't cooked a stew before in my life (it doesn't generally get cold here), so I'm curious as to how it will go.
I think the biggest problem people get into with dishes is they fail to wash them as they go. A simple blast of water right when you are done with the dish can usually clear up 95% of all dish washing problems to the point where you can just stick them in the dishwasher and call it a day.Oh yes, that's the most important second-rank virtue for cooking: Wash dishes as soon as they're no longer in use, wash dishes as soon as you've got a minute to spare, don't let the dishes pile up, but work contiuously at keeping the sink empty. As long as there's dirty dishes, you don't get to rest.
The method I find works best for me is as follows:
~egg snip~
Bauglir's Awful Egg Boiling Strategy:My method is pretty similar, but it requires dropping the eggs into boiling water from a great height. Tending to second-degree burns is an essential part of the cooking process.
Fill a pot with water
Put eggs
Boil for however long
Method diverges:
A) Leave and play video games for hours, come back to find eggs burnt and room full of smoke
B) Remove eggs from pot too early, finish in microwave, peel. Eggs explode when bit, causing steam burns and sticking yolk to walls.
And quite a few of them have things like oyster sauce, dried shrimp etc that nobody really mentions, particularly if you're victim to the language barrier
Same with Japan; really, really hard to find vegetarian dishes outside of major cities. Pescetarian, sure, but not vegetarian, and explaining that bonito flakes mean it no longer counts is fiddly.
disclaimer: I am not vegetarian, but I did once spend a week in Japan mostly in the company of someone who is.
-Snip-
-eggs eggs eggs-Hmm, interesting. Do you keep the heat on and the water boiling the full 10 minutes?
OH MY GOD WE HAVE SHERBET IN THIS HOUSE. HOUSE IS 400% YUMMIER.
Nachos! :D
I'm curious what other people do. Me and my roommate make nachos once every two weeks, usually I do the initial prep work, and he puts it together.
Ingredients:
- Corn Chips
- Medium or Hot Salsa
- Cheddar
- Olives
- Red Bell Peppers
- Tomatoes
- Kale
- Onion
- Microwave
Instead of a pan, he builds them on a plate ready to go into the microwave, building up layers. Its pretty good.
Nachos! :D
I'm curious what other people do. Me and my roommate make nachos once every two weeks, usually I do the initial prep work, and he puts it together.
Ingredients:
- Corn Chips
- Medium or Hot Salsa
- Cheddar
- Olives
- Red Bell Peppers
- Tomatoes
- Kale
- Onion
- Microwave
Instead of a pan, he builds them on a plate ready to go into the microwave, building up layers. Its pretty good.
Tending to second-degree burns is an essential part of the cooking process.
grenadine
Probably because this means "pomegranate"
(And apparently even closer still to a mix of corn syrup, red dye #40, and the plaxebo effect)
grenadine
Probably because this means "pomegranate"
Modern grenadine is closer to cherry. (And apparently even closer still to a mix of corn syrup, red dye #40, and the plaxebo effect)
Spoiler: Holy cupcakes! (click to show/hide)
Kulich!
I nommed the last of my loaf the other day. My grandmother used to bake it.
You messed up one of your image tags. Needs a /.
Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)
Also cooking with beer!
Spoiler: Tonight on Real Mealtimes of ?? County (click to show/hide)
Eh, it's still beef. It's just that the proportion of meat to fat and gristle is such that you don't actually eat it, you just use it to flavor the broth and suck the taste out of it.
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
The real reason is that restaurants and employees are generally sick of idiots who ask for super-spicy food, get it, and then complain about it being too spicy, natch. That's why family-run places are best: they're less likely to be "spicing" with the same flakes of pepper that every chain ever founded uses, so even a little bit more actually makes a difference.I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<Hooray, I'm not the only one! The pain is real, and they never bring enough of it.
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.
I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<
Yeah, i've noticed that a lot of places don't seem to understand spice.
On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.
Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.
Not to mention that North China Cuisine (name?) that you suggested we all go to in Box Hill that time. That was fantastic.
So is that stuff going to be like a vanilla Gargle Blaster? (http://tvtropes.org/pmwiki/pmwiki.php/Main/GargleBlaster)Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)
That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.
Holy shit son! That vanillas going to face punch you with vanilla. I've made vanilla before with the regular amount and IT was pretty potent...Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)
That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.
Are you sure it's not gonna hit solubility limits? Y'might consider a second steeping in some fresh liquor after you're done with that lot.
In that case he should get another batch of beans and soak those in the same vodka.
Soon it shall all be vanilla.
In that case he should get another batch of beans and soak those in the same vodka.>Woodford Reserve
Soon it shall all be vanilla.
I have never heard of anyone making vanilla extract out of bourbon, interesting.
Insulting bourbon is a capital offense in this thread.
Insulting bourbon is a capital offense in this thread.
I accidentally clicked on your profile and your defense of bourbon made much more sense now.
Outside of the south, it's unfortunately not very popular. I literally do not know a single other bourbon-lover in my state. Most of them don't like it.
Which is a shame.
I don't know if this has been posted here before, but I just found a free cookbook based around eating for $4 a day. (https://8b862ca0073972f0472b704e2c0c21d0480f50d3.googledrive.com/host/0Bxd6wdCBD_2tdUdtM0d4WTJmclU/good-and-cheap.pdf) Seems really great for people on a tight budget, but everyone needs cheap recipes sometimes. It's definitely worth a read, she's got some cool ideas and I'm surprised some of them are as cheap as they are.Hey that's pretty good stuff. *downloads*
Ace, you'll definitely have to tell us how does your hypervanilla abomination actually taste after it's ready.
I bet it's gonna be something like rose otto: technically pleasant stuff so concentrated that it's revolting.
You used normal bananas? HERESY! >:(Recepie called for bananas and store didn't have any plantains in anyways
You should use plantains.
Benefits of Kentucky:Spoiler: I can get this stuff at the grocery store (click to show/hide)
Benefits of Kentucky:Bourbon whiskey + Bourbon vanilla = way to much Bourbon.Spoiler: I can get this stuff at the grocery store (click to show/hide)
I don't know if this has been posted here before, but I just found a free cookbook based around eating for $4 a day. (https://8b862ca0073972f0472b704e2c0c21d0480f50d3.googledrive.com/host/0Bxd6wdCBD_2tdUdtM0d4WTJmclU/good-and-cheap.pdf) Seems really great for people on a tight budget, but everyone needs cheap recipes sometimes. It's definitely worth a read, she's got some cool ideas and I'm surprised some of them are as cheap as they are.
Benefits of Kentucky:Bourbon whiskey + Bourbon vanilla = way to much Bourbon.Spoiler: I can get this stuff at the grocery store (click to show/hide)
You've already used half the bottle. My god. Truly, yours must be the greatest of lives.
Juniper berries are apparently a pretty good marinade ingredient.
Juniper berries are apparently a pretty good marinade ingredient.Isn't it a well-known fact?...
I made carbonara the other day! I didn't take an pictures but it was awesome, and actually quite easy to make.Juniper berries are apparently a pretty good marinade ingredient.
Won't it end up tasting like gin then?
I made carbonara the other day! I didn't take an pictures but it was awesome, and actually quite easy to make.For anything cheese-related kirschwasser (http://en.wikipedia.org/wiki/Kirsch) is an awesome ingredient. I made a carbonara yeserday as well - with ham substituted by cheese, because vegetarianism - and a bottlecap of the stuff made the whole thing heavenly~
Edit: Hold on, Quiamus. did you say way too much Bourbon? I beg your pardon? :pI wasn't disparaging everyone's favourite expensive rubbing alcohol, God forbid! (That would be a punishable offence in this thread).
Edit: Hold on, Quiamus. did you say way too much Bourbon? I beg your pardon? :pI wasn't disparaging everyone's favourite expensive rubbing alcohol, God forbid! (That would be a punishable offence in this thread).
I'm just saying that both products ultimately derive their names from the rapacious and oppressive House of Bourbon, and combining them would be a case of what the Swedes call "tårta på tårta," or "tort upon tort" in English.
Edit: Hold on, Quiamus. did you say way too much Bourbon? I beg your pardon? :pI wasn't disparaging everyone's favourite expensive rubbing alcohol, God forbid! (That would be a punishable offence in this thread).
I'm just saying that both products ultimately derive their names from the rapacious and oppressive House of Bourbon, and combining them would be a case of what the Swedes call "tårta på tårta," or "tort upon tort" in English.
Wait a minute... Are you Swedish? Or do you just happen to know a random phrase in Swedish?
(Because I am learning Swedish and I need more people to practice with!)
I made carbonara the other day! I didn't take an pictures but it was awesome, and actually quite easy to make.Juniper berries are apparently a pretty good marinade ingredient.
Won't it end up tasting like gin then?
A splash of gin in a marinade isn't bad either.
-snip-
Holy fuck where do I apply?
Holy fuck where do I apply?
Come to the midwest and ask the dude in the first pic for a job ;)
What? Carbonara is pretty fast and easy...And... chicken? In carbonara?
Helgo: Isn't that the cake that has to be baked every day for several day, to let the butter seep in?
I did it once, before the two week rest period it was baked a bit every day for three or four days, ill try to dig up that recipe.
I still have an excessive amount of coconut milk and peanut sauce. Does anyone have good uses for either of these things?Make nasi lemak and some satay! (aka coconut rice and grilled meat skewers :P)
... succade (plus something very much like succade, but made from oranges)...Sounds very tempting and I will surely try to make it, but... Eh, what are your regular succades are made of?
Lemons. In German they're called Zitronat and Orangeat, respectively.Wikipedia says it's actually most often citrons, not lemons, but all citruses work for the naming purposes.
Bumble, I have a great recipe actually - do you want me to translate?
What? Carbonara is pretty fast and easy...
What? Carbonara is pretty fast and easy...And... chicken? In carbonara?Spoiler (click to show/hide)
I still have an excessive amount of coconut milk and peanut sauce. Does anyone have good uses for either of these things?
Make nasi lemak and some satay! (aka coconut rice and grilled meat skewers :P)
The peanut sauce should go well with the satay, and you just add the coconut milk to rice to make the nasi lemak.
I made both of these things. Thank you for the great suggestions. This was a very good birthday meal!Glad you liked it :D
Random bagle (something with seeds is best), cocktail tomatoes (tho any will do, I'm doing these because they're cheap and are easy to glomp down quickly) and cottage cheesee.
Basically just eat each of these, letting the flavours mix in your mouth. They all contrast superbly both with flavours and textures.
I just love when random stuff like this turns out great.
Random bagle (something with seeds is best), cocktail tomatoes (tho any will do, I'm doing these because they're cheap and are easy to glomp down quickly) and cottage cheesee.
I'm becoming a bigger fan of finger foods like that. Some nights my meals are just some a meat like hard salami or prosciutto, a good cheese, some olives, a veggie like carrots and some good bread.
I don't drink coffee, but everyone around me just takes the coffee grounds, puts them in a filter, and then lets the water run through. Unless they're making espresso or using a french press, that is. I've never heard of anyone using spices.
*googles french press/me also googles french press.
OHHHHH, that's what those things are
So I was wandering, if you guys drink non-instant coffee, how do you make it? Like, what spices, what method, that sort of thing.
I rarely drink coffee, but when I do I use my roommate's coffee machine and add a lot of milk and honey. I don't really like the taste of unadulterated coffee.
Spices are a good idea. I might make a little spiced coffee now.
hey food thread, what do i make for dinner tomorrow
hit me up with anything i'll just shove what i don't want to make onto later days
hey food thread, what do i make for dinner tomorrowGo buy a can of snails. Cook them up in butter with garlic and basil, maybe a bit of salt. Toss them up with pasta and eat that.
hit me up with anything i'll just shove what i don't want to make onto later days
hey food thread, what do i make for dinner tomorrowCheddar-Ale Soup with Brie Grilled Cheese. I want that now.
hit me up with anything i'll just shove what i don't want to make onto later days
hey food thread, what do i make for dinner tomorrow
hit me up with anything i'll just shove what i don't want to make onto later days
what ingredients do you have
Go buy a can of snails. Cook them up in butter with garlic and basil, maybe a bit of salt. Toss them up with pasta and eat that.
Cheddar-Ale Soup with Brie Grilled Cheese. I want that now.
So I've decided I want a better source of coffee besides instant.
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
So I've decided I want a better source of coffee besides instant.
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
A lot of that depends on personal preference. A drip machine is easy to use, low maintenance, and produces consistent results. I've never used a moka pot, but the coffee others have made me in them seems similar to what comes out of an espresso machine, so if that's the style you prefer, a moka pot may be your best choice. Just mixing the grounds with hot water and letting it seep can produce a variety of results, and takes practice to be able to get consistently good results, but doesn't require any investment in equipment, and can produce results that are hard to produce with either of the devices you mention.
So I've decided I want a better source of coffee besides instant.Start taking the grounds up your nose - caffeine delivery directly into your blood!
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
Being a person who doesn't care about food, and having the house to myself for 3 weeks, my meals are consisting of some meat, some rice/potatos/pasta and some microwaved frozen vegetables.Not really, I think, although it'd definitely be more pleasant to have more veggies in the mix. Frozen vegetables are surprisingly not-terrible healthwise, as the main issue is that they are blanched before freezing, which removes some water-soluble vitamins, but after that to the freezing it goes.
Will there be any dietary dramas from just having frozen peas/beans/corn for 3 weeks or should i really vary it up with some other salad?
So I've decided I want a better source of coffee besides instant.Start taking the grounds up your nose - caffeine delivery directly into your blood!
Should I go for a moka pot, a drip machine, or just mix in the grounds, let it sit, and strain it?
Seriously though, I'd go for a moka pot - they're stylish. Drip machines are unnecessary and merely promote laziness - you could just get a holder for coffee filters and make coffe the normal way: Put filter in holder, put coffee in filter, put water on coffee, and wait til it drains through, occasionally topping off with water.
Being a person who doesn't care about food, and having the house to myself for 3 weeks, my meals are consisting of some meat, some rice/potatos/pasta and some microwaved frozen vegetables.
Will there be any dietary dramas from just having frozen peas/beans/corn for 3 weeks or should i really vary it up with some other salad?
massive amount of garlic
-snip-
-snip-
-snip-
But yeah, cooking is great. For myself, I must admit the main block is laziness and lack of motivation, which is why I love cooking for people.
you saw nothing
I used walnuts instead of almonds because fuck almonds.
There is nothing they do that another nut does not do better.And they're murdering California!
There is nothing they do that another nut does not do better.
There is nothing they do that another nut does not do better.
Fite me irl.
But seriously, the almond is the best nut. Prove me wrong.
(just for you, Helgo)<3
So I made a curried chicken stew on rice, but it came out kind of sharp. Soy sauce served to blunt it a little, but I'm not sure what exactly went wrong. I'd like to do it again, since it was otherwise delicious, so does anyone have any thoughts?
Care to share a recipe? I'd love to do that as well, I'm a big sauerkraut fan.
Well, since it's about jelly: I've found a girl, who makes alcoholic ones. Like, ordinary cocktails, but jelly. She doesn't share the recipes, 'cause she makes them for sale, so now I have an excuse for buying a lot of liquors and things like this. Yep.- What how are you going to drink your vodka up in Siberia? It is going to freeze into ice chunks you, know.
My ongoing campaign for workplace alcoholism continue!I feel it's affecting me. Your campaign is a worldwide one, mm?
The unofficial rule of the lab is that anything you find in the cafeteria left outside the fridge is fair game, and over the years a lot of booze has accumulated, which me and my advisor are perfectly willing to clean up. The tomato juice was leftovers from a recent conference.You're speaking about your lab, and your thesis and all. But I don't know who you are. I mean, what's your job? Will you tell me?
Breakfast riiiiiice. Sorta'. Cup of white rice, bit of beef bullion, two eggs, bit of cheese, part of the beef from stirfry someone else was making, bit of black pepper. It's been a while since I've done egg'd rice, and my breakfast rice usually uses bacon (and sometimes mac & cheese) instead of beef, but whatev'. It was delicious ;_;
I just want to state for the record adding eggs to rice is amazingly good for how little effort it is. You beat the eggs into that fine, omelet-cooking-like slurry, and then the last three or four minutes of the rice cooking you just stir the stuff in. Eggs get cooked and mixed with the rice to more or less perfection. It's wonderful, and basically zero effort.
unidentified powder we found in the cupboard.
Living life on the edge, I see. Here's hoping you don't identify this powder because of its psychoactive effects.
What do you do with the excess water?My strategy of late is to stir constantly toward the end as it gets thick to prevent burning, and then let it sit and cool for about 10-15 minutes. This allows it to soak up more of the water, although so far it tends to leave a thick, sticky coating on the rice, almost like a sauce.
Like, every time I've cooked rice I've had to use extra water so the stuff doesn't burn, then drain it before using it for anything further because I hate watery rice, it's just awful texture wise. Which is kinda odd since I just love the sticky slightly gooey rice, I think it's because it's every so slightly thicker in consistency.
I'm interested. You must extract that secret!
So, my brother brought over tomatoes the other week. They're still good, due to not being ripe at the time. I have a drawer full of tomatoes, and no clue what to do with them. Any suggestions?
More seriously, you could consider frying them. Fried green tomatoes are well loved, and I guess it doesn't make much of a difference if they're red? Don't actually know, don't eat much in the way of tomato.
No clue how to cook fried tomatoes, though. Google probably knows, ha.
Green tomato chutney is one of the best thing I've ever had. A life with a jar of green tomato chutney in the fridge is a good life.
Don't forget the fancy cheese. Lots of fancy cheese.
What is it?
It seems to be the great Aussie breakfast of scrambled eggs and vegemite on toast :3We have a winner! It is delicious. ^-^
Oh, that explains it.Wait, really? O.o
I've never actually seen scrambled eggs.
I've grown up around vegetarians, and spend the last 20 years living in a town composed entirely of them.
I've grown up around vegetarians, and spend the last 20 years living in a town composed entirely of them.
Lactovegetarians, then? Or is it just that since nobody keeps chickens for meat, they don't bother keeping them for eggs either?
Just had a nice breakfast that I actually cooked for a change.
Well, perhaps it was technically brunch, since I'd had a bowl of instant noodles beforehand.
Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.
At the most basic, an alfredo is a spaghetti with butter and cheese, really.Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.
Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.
So, today I just got back from a stout competition. Our beer, a foreign extra stout, didn't win any awards... but the three judges gave us scores of 38, 38 and 33 out of 50. So, overall, pretty stoked considering it was the first beer we ever designed and made from the ground up.
I'm currently baking celebratory baguettes, because fuck yeah, yeast.
...and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>Out of curiosity, is there any difference between potato wine and undistilled vodka?
Thing is, I'm too poor and stingy to buy proper equipment, and controlling the temperature on an ordinary electric stove is... haha, you know.
I'll keep on experimenting, but it might be wise to stick to extract until I've got the dosh to invest in a proper brewery (which won't happen any time soon).
...and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>
Also, sanitation. You've got to be really anal about cleaning -anything- that is going to touch the wort. Otherwise, strange things get into it and produce the beer of sadness. :(-5 Beer of Sadness, Legendary Potion, confers a Poison status effect in addition to regular Drunk status effect.
So, today I just got back from a stout competition. Our beer, a foreign extra stout, didn't win any awards... but the three judges gave us scores of 38, 38 and 33 out of 50. So, overall, pretty stoked considering it was the first beer we ever designed and made from the ground up.
I'm currently baking celebratory baguettes, because fuck yeah, yeast.
No difference at all, although vodka can be made from grain mash just as well. Oh, and I should point out that brewing non-grain/non-fruit beverages is against the law in certain jurisdictions, and I would never, ever dream of doing such a thing....and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>Out of curiosity, is there any difference between potato wine and undistilled vodka?
The temp while it's brewing...My kitchen closet has a pretty stable temperature of ~20C in the winter months, which is good enough for top-fermenting yeast, AFAIK. What comes to mashing temperatures, some people on the net have suggested putting the pot in a warm oven, which is something I haven't tried yet. I should probably invest a few euros in a digital thermometer to find out whether the oven's thermostat is even in the right ballpark.
No difference at all, although vodka can be made from grain mash just as well. Oh, and I should point out that brewing non-grain/non-fruit beverages is against the law in certain jurisdictions, and I would never, ever dream of doing such a thing....and potato wine is always a good alternative to beer since it's supposed to taste god-awful. :>Out of curiosity, is there any difference between potato wine and undistilled vodka?
In a pinch, swedish whiskey + draft root beer does work.
*the more you knooow*
In a pinch, swedish whiskey + draft root beer does work.
*the more you knooow*
Swedish whiskey? I would like to know more, please.
It's whiskey that's made in Sweden. :PIn a pinch, swedish whiskey + draft root beer does work.
*the more you knooow*
Swedish whiskey? I would like to know more, please.
I'll happily drink just about any style of whisky. But given the choice, I'll take a good bourbon or rye over scotch or irish.Yeah, scotch is supposed to be the 'fancy' option or whatever, but I can't stand it.
Since I’ve been trapped at home for a while, I’ve started going a little stir crazy. This manifests itself in a number of ways, but the biggest is procrastibaking; the upside is that I now have fresh baked scones, bread and homemade raspberry preserve!Sounds like you knead a new way to bring in some dough, or soon there'll be muffin left.
Equally, however, I may rapidly descend into a huddled mess of baked goods and puns.
One might say… I am in the Dangerscone!
Sounds like you knead a new way to bring in some dough, or soon there'll be muffin left.
This isn't related to puns, sadly, but I am here today to bring you some pictures of our new tandoori oven in operation.
I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Forgetting the milk will be tough, but do you have a pan? Stove cookies aren't all that bad. Heat is heat.
Pshaw. If that should be illegal, then what the South does to chicken should be a crime against humanity. Try marinating in buttermilk and spices overnight, then flash-frying it in lard.I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Forgetting the milk will be tough, but do you have a pan? Stove cookies aren't all that bad. Heat is heat.
Today I did something that should be illegal. I brined chicken breast for twelve hours, lightly coated in panko dust, then pan fried in uncut salted butter.
Oh. My. God.
I'll be dead tomorrow, but this was a great last meal.
Pshaw. If that should be illegal, then what the South does to chicken should be a crime against humanity. Try marinating in buttermilk and spices overnight, then flash-frying it in lard.I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
Forgetting the milk will be tough, but do you have a pan? Stove cookies aren't all that bad. Heat is heat.
Today I did something that should be illegal. I brined chicken breast for twelve hours, lightly coated in panko dust, then pan fried in uncut salted butter.
Oh. My. God.
I'll be dead tomorrow, but this was a great last meal.
I just invented caffeinated porridge. Okay, I probably didn't invent it, but as far as I know, I invented it.I do the same thing with my soylent these days, though sans creamer (I use hot chocolate powder). Works pretty nicely there, too.
Basically, I made coffee in a French Press and used it to make my porridge (it's the "fine" kind that cooks really fast). I also added a big spoon of chocolate powder and a small spoon of soy powder ("cream" flavored kind so it doesn't taste bad - obviously real milk of some sort would be better but I didn't have any). It's pretty yummy, though much sticker than my porridge usually is. And it's definitely giving me a buzz!
I attempted to make cookies.
I forgot the milk, and the oven couldn't get hot enough because of low voltage.
I am sadness.
I made chocolate brownies marbled with peanut butter mixed with sugar and milk. Sadly, I am not the smartest at what it means to "marble" but thankfully someone else fixed it for me.
I just invented caffeinated porridge. Okay, I probably didn't invent it, but as far as I know, I invented it.
Basically, I made coffee in a French Press and used it to make my porridge (it's the "fine" kind that cooks really fast). I also added a big spoon of chocolate powder and a small spoon of soy powder ("cream" flavored kind so it doesn't taste bad - obviously real milk of some sort would be better but I didn't have any). It's pretty yummy, though much sticker than my porridge usually is. And it's definitely giving me a buzz!
If soylent is people, does that mean chocolate soylent is black people?No, it's Oompa-Loompas.
And some baking puns that kind of flopped.They didn't flop, they just failed to rise.
So I have to askToo moist, you need to cook it very slowly for a long time with minimal water, steaming is ideal.
Does Properly cooked Brown Rice taste like this?
It tastes overcooked, soggy and mushy, and undercooked, hard and almost crunchy, at the same time?
Or is there a way to prepare it better?
So I was finally alone home and with a kitchen.
Turned out pretty nice for a first time, I still can't figure out why no matter how much salt I added it didn't taste salty enough but the hotness was pretty spot on, even though I thought I added too much powder and cayenne.
In any case, chilli fuck yeah!
I did chuck in a few bits of bacon but I guess that wasn't enough. Next time tho. Also I think I'll try and make it thicker/creamier next time (as in, it was chunky but the consistency was varying between runny and hard bits, I want it to less of a gap between those two extremes), not sure how I'll do that yet but I have some ideas I might try.
Just mushing them a bit helps as well.I did chuck in a few bits of bacon but I guess that wasn't enough. Next time tho. Also I think I'll try and make it thicker/creamier next time (as in, it was chunky but the consistency was varying between runny and hard bits, I want it to less of a gap between those two extremes), not sure how I'll do that yet but I have some ideas I might try.
Puree half of the beans, it works well
You know... I think I can't stand greasy chicken anymore...
I have actually started to prefer boneless chicken because it is rarely super greasy.
Going to be making this (http://mybarbariantable.blogspot.com.au/2010/09/pfb-2-manti-ottoman-empires-precious.html?m=1) soon :)
Going to be making this (http://mybarbariantable.blogspot.com.au/2010/09/pfb-2-manti-ottoman-empires-precious.html?m=1) soon :)Dumplings? Must try this. Especially the way its folded. It'll look amazing when fried.
The optimal sauce for rice is prepared by cooking chicken, garlic, and celery in an excess of butter with black pepper. When the vegetables are soft, and the meat cooked, add equal parts sriracha and sour cream.
Why shouldn't you peel them?Potato peels offer texture and nutrition. Much good.
My friend ordered beef shwarma last night and got donair meat. What madness is this?Yeah what sheb said, shwarma is donair meat. It just tends to come with different sauces/in a pita bread wrap and the like.
Well, schwarma is döner meat.At least someone here uses the original German spelling :D
Does anyone have a recipe for corn bread that doesn't use a ton of sugar?
I've not been able to find one that doesn't make like.. cornmeal sweetbread instead of the older fashioned heavy salt type loaf.
Marinaded some chicken in sriracha and mead with a bit of lime juice, and a package of roasted chicken ramen seasoning (for some reason). Really good, and mixed with the cooking oil, a bit of apple cider vinegar, and some flour, thickened up into a nice sweet and spicy sauce for the chicken.
So, yeah, I'll endorse mead as a good alcohol for white meat marinade.
Anyone have any good uses for canned soya beans? I know they're healthy but I don't know any good ways to cook them, and the recipes that pop up when I do a general google search require a lot of stuff I don't have.
Actual soybeans. This exact can, in fact:
(http://www.hame.cz/products/thumbnail/cs?path=upload%2Fproducts%2F&path2=7713%2F&filename=600_b70547833cadb103e620c194b7fc579c.png&width=300&height=300&transparent=1)
Coffee. Or beer, maybe. Milk is also a good choice.
What's a good low-carb vegetarian breakfast? I can't find anything that isn't disgusting or time-consuming.Eggs. Fried, boiled, poached, scrambled, whatever. Zero carbs in themself, half-and-half saturated and unsaturated fat and a ton of proteins.
Wait, now it's unhealthy to pick up and eat an apple without carbs too? That sounds like something that was devised to sell more bread.What I meant is that fructose is digested rapidly in the body, which is good if you're an athlete, but not if you want breakfast.
Also... fructose is a carbohydrate.
I don't know how much carbs rice has, but it's great with fruit and yogurt.ALL OF THEM, unfortunately. I checked on a box of rice I have, actually, it's 82% carbs by weight. It's carbed carbs in a carb-onara sauce, essentially.
If there's anything but rice in it, it sounds like a casserole to me. If it's just the rice, then it just sounds like a novel-ish way of finishing it up. Fried rice does need to be fried; the stirring and high heat are important for getting the oil to cook into it properly, I think, and usually for cooking other ingredients (notably egg).
If it's not fried at some point, it's probably not fried rice.
Here is a question:
If you cook rice... Then bake it in a pot
Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.
Doesn't pilaf need to be cooked in broth to be a pilaf?Here is a question:
If you cook rice... Then bake it in a pot
Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.
If it has lots of veggies and stuff in it, it's either pulao (What Bauglir called pilaf) or biriani
Doesn't pilaf need to be cooked in broth to be a pilaf?This is what Wikipedia tells me, but I figure that after boiling for 40 minutes vegetables and meat are gonna make a broth >_____________>
In india, pulao is more dry.Doesn't pilaf need to be cooked in broth to be a pilaf?Here is a question:
If you cook rice... Then bake it in a pot
Does that make it fried rice? I always thought it had to be fried in a frying pan or wok or at least need to be evenly fried to count.
If it has lots of veggies and stuff in it, it's either pulao (What Bauglir called pilaf) or biriani
Tis the season guys...Spoiler (click to show/hide)
Anyone have any awesome uses for pumpkin spice, aside from putting it in coffee, on pumpkin, and in baked goods?
Food thread people! Substituting almond milk for milk in baking and such. Any particular concerns, or is it just free swap?As long as it's anything you could conceivably replace with powdered milk, you're cool. Non-dairy milk substitutes are pretty good for anything except coffee. The one reason I can't go full vegan is because non-dairy "milk" in my precious, hallowed coffee is just fucking disgusting, no two ways about it.
Tis the season guys...Spoiler (click to show/hide)
Anyone have any awesome uses for pumpkin spice, aside from putting it in coffee, on pumpkin, and in baked goods?
I would assume that an oil change would not be an awesome use for pumpkin spice.
Beyond what is mentioned, the only thing I've use pumpkin spice is for pumpkin-pie ice cream.
There was an exhibit of various jams in Moscow a while ago.No, it wasn't the "Moscow jam*", dad attended it due to his work, it sould've been something more serious.
-snip-If you ever happen to encounter that stuff again, would you be interested in exporting a couple jars a few thousand klicks westwards?
I just found this hot pepper sauce with honey mixed in, at some small market in the roadway... And its actualy pretty damn good :v!Was it honey-chipotle sauce? That stuff is amazing.
The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.
The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.A good replacement for an actual double boiler is to just place a glass (oven safe) bowl on top of a small saucepan of boiling water, it's what I always use, has never led me astray.
The balls came out nice. The chocolate... not so much. It refused to melt, even after a few minutes in a microwave oven. Not sure if that's because the microwave oven sucks or because I used a glass container(my mother vetoed the use of a plastic bowl). Eventually got it somewhat melted in a saucepan(my mother neglected to mention our double-boiler until it was almost done). It still wouldn't dip right, so they look nothing like buckeyes.A good replacement for an actual double boiler is to just place a glass (oven safe) bowl on top of a small saucepan of boiling water, it's what I always use, has never led me astray.
Anyone know a good substitute for sugar in savory food? I have a habit of putting a spoonful of sugar in salads, noodles, steaks and other ing. Honey just taste weird in them. I may have a problem.And that problem will be diabeetus.
Anyone know a good substitute for sugar in savory food? I have a habit of putting a spoonful of sugar in salads, noodles, steaks and other ing. Honey just taste weird in them. I may have a problem.
TBH, it might be sugar's infamous addictiveness beckoning. It's bizarre how over-sugary things taste when you drop your sugar intake for a while.Anyone know a good substitute for sugar in savory food? I have a habit of putting a spoonful of sugar in salads, noodles, steaks and other ing. Honey just taste weird in them. I may have a problem.And that problem will be diabeetus.
This might not be the best place to ask, but can someone recommend a good after-dinner wine I can get a bottle of for less than $60? I have a slight preference for imports but US domestic is fine. Quality matters more than quantity, but there needs to be enough for four people.I can't give any specific brands, but if you're looking for a dessert wine you're likely looking for something sweet. If you want some very strong alcohol, some variation on port is a good bet. If you want something less alcoholic, anything made with grapes affected by noble rot (https://en.wikipedia.org/wiki/Noble_rot) will do well; look for Sauternes, Tokay (Tokaji, etc), or one of the German variants listed on that Wikipedia page. Finally, there's a kind I'm quite fond of that's so sweet as to be almost syrupy, and it has a nutty, almost pecan, flavor to it - I can't recall the name, unfortunately, but if you have a local store that carries quality wines, you may be able to find something similar by looking for a small (375 mL bottle) bottle of thick, golden-brown wine made from Moscato grapes.
This might not be the best place to ask, but can someone recommend a good after-dinner wine I can get a bottle of for less than $60? I have a slight preference for imports but US domestic is fine. Quality matters more than quantity, but there needs to be enough for four people.I can't give any specific brands, but if you're looking for a dessert wine you're likely looking for something sweet. If you want some very strong alcohol, some variation on port is a good bet. If you want something less alcoholic, anything made with grapes affected by noble rot (https://en.wikipedia.org/wiki/Noble_rot) will do well; look for Sauternes, Tokay (Tokaji, etc), or one of the German variants listed on that Wikipedia page. Finally, there's a kind I'm quite fond of that's so sweet as to be almost syrupy, and it has a nutty, almost pecan, flavor to it - I can't recall the name, unfortunately, but if you have a local store that carries quality wines, you may be able to find something similar by looking for a small (375 mL bottle) bottle of thick, golden-brown wine made from Moscato grapes.
For $60, you should be able to do quite well. In my experience, prices above $40 for dessert wines are for prestige more than quality (per 750 mL), unless you already know exactly what you want and the only producer that makes it charges exorbitantly.
So last night I made a savory pie. The filling was ground meat, mushrooms, a can of beans and a can of mixed vegetables, and it turned out really good. But then I ruined it all with the crust. I used 8 spoons of margarine and 8 spoons of lard with two cups of flour, and the texture turned out how I think it's supposed to (light and very crumbly), but the taste is simply not something that goes well (or at all) with a savory filling. What gives? I thought savory pies use the same kind of crust as sweet pies. Is this my mistake, or did I overlook something else? This my first time not only baking a pie, but also eating one, so I don't really have a frame of reference as to what's a pie supposed to be like.
My best guess is that the margarine and shortening didn't flavor yours as well as butter would - they are not fats that are prized for their flavor. Or you need to add salt, or maybe a dash of sugar. I've made a very good pie crust with just flour, butter, and a little salt and sugar.
This might not be the best place to ask, but can someone recommend a good after-dinner wine I can get a bottle of for less than $60? I have a slight preference for imports but US domestic is fine. Quality matters more than quantity, but there needs to be enough for four people.I can't give any specific brands, but if you're looking for a dessert wine you're likely looking for something sweet. If you want some very strong alcohol, some variation on port is a good bet. If you want something less alcoholic, anything made with grapes affected by noble rot (https://en.wikipedia.org/wiki/Noble_rot) will do well; look for Sauternes, Tokay (Tokaji, etc), or one of the German variants listed on that Wikipedia page. Finally, there's a kind I'm quite fond of that's so sweet as to be almost syrupy, and it has a nutty, almost pecan, flavor to it - I can't recall the name, unfortunately, but if you have a local store that carries quality wines, you may be able to find something similar by looking for a small (375 mL bottle) bottle of thick, golden-brown wine made from Moscato grapes.
For $60, you should be able to do quite well. In my experience, prices above $40 for dessert wines are for prestige more than quality (per 750 mL), unless you already know exactly what you want and the only producer that makes it charges exorbitantly.
Thanks for this. There is a quality wine shop nearby, and I'm sure they'll have the port at least (though whether or not it came from Portugal is another question entirely.) I'll post about how it goes afterward.
Well, 'tis the season. I finally had a morning where everyone was out of the house so I could experiment in peace.
Two-egg Noglette
Cracked two eggs into a bowl and whisked them up. Added a pinch of cinnamon, grated in some fresh nutmeg, and added a hearty splash of store-bought eggnog. Cooked it up in a frying pan like a regular omelette. Didn't add any filling, because I frankly had no idea how it would come out.
Verdict:
Surprise, it came out tasting pretty much like eggnog. I may have been a bit too heavy-handed with it, because the cooked texture was super fluffy and somewhat lacking in structural integrity. It was also very sweet, as expected. In retrospect, I think it definitely needed some kind of savory filling to balance out the sweetness. Some chopped up breakfast sausage probably would have been great if I'd had some (but then I'm a monster who normally puts syrup on their sausages) or even some sharp cheddar, I don't know. Any suggestions?
My roommate and I want to cook something with beets so we're making vegetarian borscht. Does anyone have any borscht tips? Neither of us have actually eaten it before.I (http://www.bay12forums.com/smf/index.php?topic=48718.msg4718317#msg4718317) have only (http://www.bay12forums.com/smf/index.php?topic=48718.msg4703569#msg4703569) cook-off photos (http://www.bay12forums.com/smf/index.php?topic=48718.msg4711384#msg4711384).
So I remembered I used to eat as a kid a couple weeksWhat I read.
So on a diet now, which sucks.
But turns out Salsa is HILARIOUSLY low calorie. Unfortunately, salsa CHIPS are ridiculously calorific.
Anyone have any fancy ways to use salsa?
What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce. Proper marinara is pasta with seafood and cream.
Meanwhile, American marinara is tomato and basil and absolutely no meat allowed.What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce. Proper marinara is pasta with seafood and cream.
So on a diet now, which sucks.
But turns out Salsa is HILARIOUSLY low calorie. Unfortunately, salsa CHIPS are ridiculously calorific.
Anyone have any fancy ways to use salsa?
Other Fruits and Vegetables.
What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce.
What's the difference between this and the non-Russian marinara?Russian marinara is pasta with mince and tomato sauce.
Bolognese?
Not quite. The sauce is dry instead of thick paste and it has different spices and no vegetables, leading to it tasting really BBQ-y instead of casserole-y.
That looks delicious.I don't have any recipes, but where are you that calls them brinjal? India?
So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?
Knit Tie, I would love a recipe for that marinara. Barbecue-esque pasta sounds great.It's dead simple.
I almost understand all of that. What is "mince"?Beef mince is what he is talking about I think
That looks delicious.I don't have any recipes, but where are you that calls them brinjal? India?
So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?
Why, old chap, that's just the British word for minced meat, I say. Wot-wot!I almost understand all of that. What is "mince"?Beef mince is what he is talking about I think
In America, they say ground X, where x is whatever meat they're using.Why, old chap, that's just the British word for minced meat, I say. Wot-wot!I almost understand all of that. What is "mince"?Beef mince is what he is talking about I think
I mean, if you're putting it through a grinder then I feel like it's a more accurate description. I think we'd call it minced meat here if you actually cut it up into little bits by hand but I don't think anyone does that anymore.I do that when I cook chicken cutlets. It's annoying, but they come out amazing this way.
You could even stuff it with half a donut and that would still be true :-X
First attempt at Soylent brownies, from a cannibalized no-bake brownie recipe,
Soylent
Dry as in not runny? Or literally dry to the touch? Because I like my scrambled eggs solid, but I've never had an unburnt egg that wasn't a little moist. They're full of fat and water, after all.I dunno, I cook them 'til they're pretty dry. Maybe still slightly moist, but not noticeable.
Gramzy is the best.(http://i.imgur.com/qtpWkLF.png)
Food critic orders a well done steak from Gordon Ramsay, complains cos he doesn't know what a well done steak is, the look of sheer disbelief on Gordon's face is priceless
(https://www.youtube.com/watch?v=eGryWqaZvgY)
How do you fit nut pulp into a recipe? That sounds like a pretty cool reason to make your own nut milk.Blackcurrant? Argh, the worst flavour!
I have a couple food pictures!Spoiler: spaghetti with russian marinara (click to show/hide)
I made that Russian marinara Knit tie posted, though I added some extra tomato paste because I like tomatoes. It probably turned out a good bit redder than it's supposed to, but I liked the result. I mainly spiced it with black pepper, oregano, and lots of smoked paprika. Definitely tasted kind of barbecuey, which is great because that's what drew me to this in the first place.Spoiler: various non-American snacks! (click to show/hide)
Okay so I didn't cook these, but I went to an international market recently and got some cool stuff I have never had before.
Lime Potato Chips (Mexico): These were good but really acidic, noticeably more than any salt and vinegar chips I've had. Avoid them if you have any sort of cut in your mouth.
Blue Raspberry Bon bons (France): These were chewy, but not a consistency I'm used to - I was sure they were gum at first, but I was wrong. Once I got past that they tasted great, and I will try other flavors if I see these things again.
Blackcurrant Chewits (UK): Very similar to Now and Laters. They start out hard enough that you can break them by biting them, but after a couple seconds in your mouth they're chewy like taffy. Also, blackcurrant candy tastes disappointingly similar to grape candy. Enjoyable overall, but nothing unique really.
Fruit Pastilles (UK): These seemed to be gumdrops that weren't shaped like gumdrops, which also was not particularly unique. That said, these tasted a lot better than any gumdrops I've ever had, so they're doing something well.
Vanilla Halva (Greece): It tasted okay, but man, the texture was strange. It was soft and chewy, but also kind of crispy, and chewing it just didn't feel right. I believe there's a ton of variety in Halva though so I'll probably try it if I see another brand.
Sesame Snack (Greece): A few little bars of sesame seeds stuck together by honey or syrup or something. These were really great, which I didn't expect. They pretty much taste like sweetened sesame seeds, and have a very satisfying crunchy texture. I may actively seek these out in the future. Unfortunately, this is the one thing that I couldn't even convince any of my friends to try so I'm not sure if there's any demand for it around here.
How do you fit nut pulp into a recipe? That sounds like a pretty cool reason to make your own nut milk.Far as I'm aware you basically just stick some in the batter mix, when it comes to stuff that uses a batter mix. Could probably bake it on to things or use it as some kind of breading, too. Not even sure if pulp is precisely the right word, but it's close enough -- s'basically just really finely ground (blended, in this case) and somewhat mushy nut. Haven't really done much with it, this is the first time I've ever actually had any on hand :V
I would say throw it out, unless it is made with genuine free-range farmer.Still a cleaner joke than what I restrained myself from making here.
Do any of you, like me, prefer your scrambled eggs dry rather than moist?
I've always much preferred them dry and fluffy, but apparently some people like them moist. That seems a bit gross to me personally.
Which is the more common way to have them?
Cool thread! I can't wait to learn some new recipes.Spoiler: Yesterday's dinner (click to show/hide)
Stir-fried bok choy and miso yakionigiri with pickled scallion inside; custard pudding and blackberries for dessert.Bell pepper and zucchini frittata with leftover bok choy; half a sliced pear for dessert.Spoiler: Today's dinner (click to show/hide)
I'm trying to learn better plating skills...
Fixed those images for you.
Do the trays have to fit perfectly though? Maybe you can MacGyver some non fitting ones so they kinda fit?
So far, heat only seems to make it sticker. I do not have a place to build a fire, so I think that option is out.I just found the list myself. The latter is a detergent and surfactant, mirystamine oxide. It is not great on the skin, but it's not going to be terribad. I mean, for reference, it's used in some hair products and cosmetics as a foam stabilizer.
According to the information I can find on the cleaner company web site's list of chemical hazard warnings, Savo Razant contains sodium hydroxide and something listed as "N,N- dimethyltetradecylamin- (N-oxid)" and I have no idea what that is.
For now I'll try parchment paper and see if that works well enough. Fingers crossed it does. I can't imagine where I could buy a smaller tray that would fit on these - they're really not very big. Only smaller ones I've seen are the ones that come with toaster ovens, and I've never seen one of those sold separately.
Yeah, I think the sodium hydroxide (lye) is the thing doing the damage. It's not so strong that it burns your skin horribly on contact, but I did try using it without gloves once and my skin felt weird for two days afterwards.If it was actually dangerous in quantity, you would have known it by now - having your esophagus melt from within tends to be hard to miss. What's probably happening is either lye traces turning some of the fats in your food into the traditionally delicious treat of soap, or the detergent has an off taste, but either way, no big deal.
Also, a head of romaine lettuce lasts you a whole week? How big are they where you live? One of those only lasts me a few days at most if I use it every day... :o
Also, a head of romaine lettuce lasts you a whole week? How big are they where you live? One of those only lasts me a few days at most if I use it every day... :oWell, I suppose it's in the neighborhood of 20-25 leaves. I admit I'm not in the habit of counting weekends >_______>
The halwa thing confuzzles me, because in my country halwa is a sweet crumbly mass made of nut butter and... something else. No idea what, actually, I just know nuts are involved and carrot is way out. That's probably a Central Asian thing, since I noticed that your definition of pilaf is also a bit different from ours.
Actually, our usual definition of halwa is made from cooking semolina in sugar water.
Carrot halwa is an exception.
Edit: also, curry here is a sauce made from chickpea flour and yogurt.
I made this (http://www.justonecookbook.com/kabocha-squash-soup/) squash soup todayEverytime I read about 'squash' lately I'm thinking about the local foods here x_x Veggie (https://en.wikipedia.org/wiki/Pinakbet) veggies (https://en.wikipedia.org/wiki/Dinengdeng)!
I made this (http://www.justonecookbook.com/kabocha-squash-soup/) squash soup today. It's one of the best that I've ever eaten in my life. I put in croutons for carbs, some five-spice-rubbed tofu on the side for protein, and a light milk custard I made 4 of yesterday for dessert. When I opened the fridge afterwards, it's the first time I've ever thought to myself: "wow, my fridge smells great!!"
... I'm eating waaaaay better this year than I did last year. Or ever.
I would like to suggest poached eggs and balsamic vinegar on any toast.
And that short crust isnt short crust if you are making it that way Osmosis.
That is more of a variation of flaky pastry, simply put its flaking because of your over mixing.
What you do is prep dry ingredients and fat, put in fridge grate butter as quickly as you can.
Get cold hands work into eachother, rap in clingfilm, cold rest it for use.
Cubing the butter can lead to you exciting the glutten as you work it in.
But im going to try your method to see its potential.
I modified this (http://rasamalaysia.com/asian-five-spice-chicken/2/) recipe, but this (http://www.dangthatsdelicious.com/2015/04/14/peking-style-fried-bean-curd/) is better.
As for the modified protein stuff--I actually don't know. I can't afford it, and I've always thought it was pretty gross too, the couple times that I gave it a try.
Honestly though, last time I tried it was fake kielbasa that I pan-cooked and then boiled in my spaghetti sauce. Maybe try doing that.
snipsnippity
You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool. :P
snipsnippity
You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool. :P
Yeah, baking powder's for pastry. For bread, you gotta have yeast.>She's never heard of soda bread (https://en.wikipedia.org/wiki/Soda_bread)
... Why the hell does honey make (white, store bought) bread hard? Is it the temperature? I don't know :V
Take some honey, in a bottle. Put it on a slice of bread. Spread it out relatively thin. Wait a couple minutes. The honey side turns hard and almost crunchy, the bare side is still as soft as it started with.
It happened to me very regularly when I was a kid and I'd get peanut butter and honey sandwiches for lunch. My lunchbox was cold, and the honey and bread would always have that texture by lunch (I liked it). I've got no clue why it happens, but I'd also guess it involves the honey being cold and getting some of the moisture sapped out of it by the bread.Opposite, actually. That's why honey basically never spoils and was used on wounds - it basically has negative moisture.
Those properties are because it has negative moisture relative to living things. A paper towel will soak up liquid from honey, I don't see why a relatively dry piece of bread wouldn't.
Also note that dry and stale are not the same thing in terms of breadOpposite, in fact. Bread goes stale by taking up moisture, which messes with the structure of the starches. It doesn't feel more moist, because chemical magic.
Also note that dry and stale are not the same thing in terms of breadOpposite, in fact. Bread goes stale by taking up moisture, which messes with the structure of the starches. It doesn't feel more moist, because chemical magic.
Do you guys eat buckwheat porridge, though? It's such a massive staple over here, but I'm not sure if I've ever heard anybody outside the former USSR mention it, and I was always curious about that.
Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.Maybe try Southeast Asian curries which use coconut cream?
It's actually coconut milk. I'm pretty sure coconut cream is a face cosmetic.Not a huge fan of the sweetness. It's nice with a spoon of chutney mixed in, but I'm still struggling to find a nice, rich curry that doesn't tend that way.Maybe try Southeast Asian curries which use coconut cream?
I just gotta say, as a resident of india, the use of the word curry by the rest of the world really confuses me.
Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.
I just gotta say, as a resident of india, the use of the word curry by the rest of the world really confuses me.
Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.
In general, using your own base instead of one of the grocery store mixes, and getting the recipe from a website intended to instruct people of that culture, is the way to go.
Speaking of curry, this is one of the greats; Rendang (https://en.wikipedia.org/wiki/Rendang). Takes bloody hours to make, but so, so good.
a kick out of not owning measuring cups is what i get :P
O just stick my finger into the middle of the rice to get the depth, and add the same depth of water on top.^ Someone else! :D (I thought this was a common practice? But I have very little experience in cooking other than learning what my parents did). Though there is a difference in absorption depending on the type of rice, that's a nice general rule.
It's probably common in Asian countries lol (I do exactly the same thing for rice)O just stick my finger into the middle of the rice to get the depth, and add the same depth of water on top.^ Someone else! :D (I thought this was a common practice? But I have very little experience in cooking other than learning what my parents did).
also potato diet is a real and very very successful thing and that is literally straight carbs.No...?
They're actually surprisingly nutricious. My parents apparently lived off of a diet of potatoes and peas for quite a while because my one sister had pretty bad allergies as a kid.^bam
The Irish diet was potatoes and dairy for a long time.* If you have a source of proteins (peas, dairy) next to it,Then it's not pure potatoes, and thus irrelevant.
I'm not saying potatoes are bad for you. I'm saying a pure potato diet can't provide you will all the nutrition you need.The Irish diet was potatoes and dairy for a long time.* If you have a source of proteins (peas, dairy) next to it,Then it's not pure potatoes, and thus irrelevant.
A potato diet that is "literally straight carbs" as Cryxis described sounds like that to me. The first search result for it describes eating nothing but potatoes for 3-5 days, and promises rapid weight loss (over a pound a day) combined with miraculously alleviating other minor bodily issues.
A potato diet that is "literally straight carbs" as Cryxis described sounds like that to me. The first search result for it describes eating nothing but potatoes for 3-5 days, and promises rapid weight loss (over a pound a day) combined with miraculously alleviating other minor bodily issues.
Sort of like how you can cure a headache with a bullet?
But potatoes are healthy and they ARENT all that I'm eating, just used in place of higher calorie things
Also I don't have time to do cardio, which is the only work out I can really do to lose weight
I'm a great fan of replacing some of the water with coconut milk and adding a goodly chunk of ginger into the rice. Super simple, adds so damn much flavour.And congratulations, you just made asian coconut rice :p
You don't use nutmeg in mashed potatoes?I've never tried it. Doesn't sound like it'd work too well, but I shall withhold judgement until I have.
You don't use nutmeg in mashed potatoes?I've never tried it. Doesn't sound like it'd work too well, but I shall withhold judgement until I have.
Next time I make some, maybe. I still have potatoes left over! Hopefully they haven't gone off by now.
You don't use nutmeg in mashed potatoes?I've never tried it. Doesn't sound like it'd work too well, but I shall withhold judgement until I have.
Next time I make some, maybe. I still have potatoes left over! Hopefully they haven't gone off by now.
It's funny, I can't imagine mashed potatoes without nutmeg. They're just part of the dish.
Pressure cooker'd pork roast with (unfiltered) apple juice instead of water!
Verdict: Holy shitballs. I may have developed a spontaneous psychological addiction. It's very hard right now to stop myself from sitting down and consuming all ~4 pounds of this roast, before anyone else tastes it.
Will be doing this again, oh gods. It's bloody close to perfect; the texture is amazing, the tenderness is just right, and that flavor of delicious apple that suffuses the entire thing is just enthralling. Normally I add sauce of some sort to meat like this but this time it's just too good and I can't stop long enough to put anything on it because it needs to be in my mouth ;_;
And the cooking process was silly easy, just sticking the juice and the meat into the cooker and turning it on, no other steps. Was a little on the expensive side (the roast was ~10 USD for ~4 pounds, which is fairly hefty, and the delicious juice was like... four bucks, I think, for the whole container of it, which I didn't use up by any means), but damn. Worth.
Saw some tamarind candy for sale in my local Vietnamese-owned food market and it looked interesting. I've never tried tamarind before, and it wasn't expensive, so I grabbed a package of it.
I think I can safely say this is the most disgusting thing I've ever eaten. It somehow manages simultaneously to be far too salty AND far too sweet, with a large heaping of bitter to round it out. Dear lord, who actually eats this stuff? Now I have to find someone to pawn it off on...
This seems like the right thread, so I figure that it's best I ask here. You see, I've been living in a crummy dorm room for 2 years, but no more; I have an apartment all to myself. Naturally, this also means that I need to cook for myself.Fried rice is a good option. Frozen vegetables, rice, eggs, oil, soy sauce + anything you want on top of that. Simple, tasty, cheap.
Now, it isn't that I don't know how to cook (I know a little bit), but don't know what to cook. So what's some inexpensive things that I could cook for myself? While I am unfortunately lacking a slow cooker, I have pretty much everything else- pots, pans, oven, blender, toaster oven, microwave, etc.
Potatoes are cheap, filling, and you can do tons of stuff with them.Boil 'em, mash 'em, stick 'em in a stew...
Alright, new question: good, not-that-difficult food that I can make while not being constrained to a budget?
Never made them myself, but my primary poppy seed intake is through bagels. I can't say I've seen them in anything sweet.
On the topic of eggs, learn to make poached eggs! Really easy, and great for impressing that significant other.
1) Preheat pot of water to boiling; once boiling, turn heat down to barest simmer.
2) Put a sieve over a bowl, crack egg into sieve.
3) Let egg drain for 30s. Meanwhile, stir water in pot so that a vortex forms.
4) Lower egg gently from sieve into swirling water.
5) Without hitting the egg, gently keep the water stirring for about 1.5-2 min, until the white is set.
6) Serve on toasted crusty bread with smashed avocado plus salt and pepper.
Once you get the pattern down, you can make multiple eggs in no time at all. Best of all, serving temp is ~40 C, which coincidentally is about the temp of water from the hot tap; thus a large bowl filled with hot water will keep em at perfect temp until you're ready to plate!
Yes, technically. Not exactly sweet though, especially when they're generic and stale as shit.Never made them myself, but my primary poppy seed intake is through bagels. I can't say I've seen them in anything sweet.
Never had a lemon poppy muffin?
Maybe this makes me Hitler or something, but I like my yolks almost totally hard.
I am fire.4/10, not a haiku at all. Maybe it's a reference I don't get... How about 'Now I am become death, maker of tom yum'?
I am death.
I made tom yum.
I am fire.4/10, not a haiku at all. Maybe it's a reference I don't get... How about 'Now I am become death, maker of tom yum'?
I am death.
I made tom yum.
I am fire.4/10, not a haiku at all. Maybe it's a reference I don't get... How about 'Now I am become death, maker of tom yum'?
I am death.
I made tom yum.
I think it's related to something Smaug says in the Hobbit movies?
Yup. Smaug. The right tom yum makes one breath fire.That sort of makes me want to try your tom yum. Then again, it doesn't. Then again, it does...
Do we have different definitions of a pancake? Flipping them with a spatula seems far less efficient than just tossing them up and spinning them in the air.
I tend to end up with folded over or broken or half-off-the-pan cakes.
Yeah, I find it much faster and easier to twitch the pan to loosen the cake and then flick it so the pancake flips through the air. Not only is it undoubtedly the most ninja way to cook breakfast, it's a bunch quicker and less messy (if your hand-eye coordination is good, anyway).
Yeah, I find it much faster and easier to twitch the pan to loosen the cake and then flick it so the pancake flips through the air. Not only is it undoubtedly the most ninja way to cook breakfast, it's a bunch quicker and less messy (if your hand-eye coordination is good, anyway).
Easier? ???
You are some kind of crazy kitchen ninja. Or you use a ton of oil. Or both.
So... does anyone here have any opinion on what it tastes like.Tastes like shit.
Speaking of malt, I just picked up some Goya-brand Malta today. I was turned off by my mother saying it's "just non-alcoholic beer", which it's sorta not(it's the stuff beer is made of though). So, it's been sitting on the counter all day. Now, I really hate the smell of beer, let alone the taste, but I'm looking it up and various sources have said it smells like soy sauce and tastes like caramel or bran cereal. So... does anyone here have any opinion on what it tastes like. I'd rather not just toss it, since I'm still upset from losing a bag of groceries earlier today.
Speaking of malt, I just picked up some Goya-brand Malta today. I was turned off by my mother saying it's "just non-alcoholic beer", which it's sorta not(it's the stuff beer is made of though). So, it's been sitting on the counter all day. Now, I really hate the smell of beer, let alone the taste, but I'm looking it up and various sources have said it smells like soy sauce and tastes like caramel or bran cereal. So... does anyone here have any opinion on what it tastes like. I'd rather not just toss it, since I'm still upset from losing a bag of groceries earlier today.
If it's not been hopped, it likely tastes very little like most beer; little to none of the bitterness involved.
Have successfully impressed new roommate with cake-baking skills. My secret plan to persuade them to overlook my pile of stuff by the door proceeds apace! Next step: Have surprise dinner ready for them when they walk in.It's like something from a romance animoo. Ghills-chan endeavors to distract their roommate from the pile of stuff by the door, but winds up being a model girlfriend for them.
Have successfully impressed new roommate with cake-baking skills. My secret plan to persuade them to overlook my pile of stuff by the door proceeds apace! Next step: Have surprise dinner ready for them when they walk in.It's like something from a romance animoo. Ghills-chan endeavors to distract their roommate from the pile of stuff by the door, but winds up being a model girlfriend for them.
"S...sure, I'll go on a d-date with you, b-baka... i...it's not like there's a pile of stuff by the door or something..."
I made a nice cake this morning for a colleague's birthday. Came out perfect, moist and soft inside.
Post to Cakewatch.Pastries never die.
Ok this has me a bit confused
Curry is a dish but while MOST western curry (from Curry Powder) are the same few ingredients... Proper curry dishes can have any multitude of spices from around the world in any combination with 5-20 spices.
But... What are the rules for something to count as a Curry? I find this impossible to research... Only that it needs to be at least a 5 spice blend.
Low Iodine diet? What is she getting radiology? :PYes, she is going to be made radioactive with this iodized pill or such that makes it easy to see if the cancer in her veins is staying put.
Uhhh... Goodness... They put Iodine in so many things... you can't even put table salt on anything.
Cooked up some kangaroo. Nice and lean, simple and delicious. Lifted some weights, then had a kangaroo steak sandwich with garlic aioli and beetroot. Noice.
I made shakshuka again recently. It's becoming one of those dishes I make pretty regularly.Spoiler: picture (click to show/hide)
It's pretty easy if you have the tomato sauce already. Mine was a little too thick (the eggs wouldn't have sunk in), so I made some vegetable broth to thin it out. I also felt like adding yellow and red peppers, so I chopped them up and simmered them in the broth. Once they were soft I mixed the broth and tomato sauce, then added the eggs and covered until they were cooked.
It turned out very well. At some point I'm going to have to try some variations like tomatillo shakshuka.
Shakshuka is basically eggs cooked in a chunky tomato sauce. It's thicker than it looks - the liquid rose to the top while the eggs were cooking, but it's not like that all the way through.It's also really, really delicious, for the record. I tried it in Tunisia couple of years ago and was always planning to make some buuuut then I forgot what it was called. Now that you reminded me I'll probably make some, now that I can!
The eggs are also cooked pretty thoroughly, as I don't mess around with raw eggs. So I ate the shakshuka by chopping up the eggs with a fork, mixing it around, and scooping up forkfuls of egg and tomato.
If it weirds you out, I recommend looking up a recipe and trying it! You can probably make it with stuff in your house, at least if you keep eggs and canned tomatoes around.
Hey guys I am wonderingThat...uh, depends. Both on the physical characteristics of the pork in the present time (ie odor and otherwise stuff on the surface), and how long it's been out(?) or refrigerated.
Is there a way to revive leftover pork?
It seems like cooking it twice always leads to this nasty pork.
Tomato soup is the easiest, if you wanna make it from scratch. Butternut squash soup takes like 30-45 minutes to prepare, but tastes guud.Tomato soup is really great for cleaning pans, too; just leave a thin layer coating the bottom while you eat.
Cocaine.Not on my income.
French toast, quiche, baking in general?No bread or crusts, but yeah, I could do quiche, thanks. Don't really have the time, energy, or knowledge to bake properly though.
Send help. I realized that the brand of eggs I buy only costs a dollar more for 18 than it does for 6. I've already got a rotation of fried, over medium, omelette (until I run out of random stuff I can shred for filler),and scrambled, but that's going to get dull quick. Anything I can do with eggs beyond cook->season->eat? I don't want to stop buying them altogether because they're cheap and nutritious, and I don't want to spend twice as much per egg buying the little half-cartons.
Depending on country, they can keep for months in the fridge. I've never had an egg go off on me, despite having them in the bottom of my fridge for up to 2 months. That said, in Aus, they don't wash the eggs, which keeps the natural defenses of the egg intact; places like the US, which do wash eggs, will see a greatly reduced shelf life.
Is it sweet filling or tart filling?I was going for tart. You're a little late to the pie in question, but I'd still like to hear your opinion on this.
Well, if you want tart, Granny Smith apples are probably good.Is it sweet filling or tart filling?I was going for tart. You're a little late to the pie in question, but I'd still like to hear your opinion on this.
Okay, so I'm probably not going to try it today. But I just realized I don't know why we don't mix, say, cake batter, in whatever container you're going to bake it in. Like. If you can stir/mix well enough in the baking pan, why do we not do that? Because it seems to me on the face of it that would mean losing less mix to the sides of the mixing bowl and having one less thing to wash.
Friends, I am looking for a reasonably simple but tasty and filling couscous dish. I don't normally cook couscous, but I bought a box of it and I need ideas. I'm trying to feed a very hungry man in addition to my more humble self, so filling recipes are the goal. I usually cook without meat but lately I've started cooking some chicken once a week or so, so that's an option. Any suggestions?
Yummmmmm! Anyone else ever had a portobello mushroom burger? They are the best. I just ate one with this garlic aioli - best burger I've ever had, AND it feels like a sophisticated dwarven meal.I haven't actually! I almost have a couple of times in the past, but I wasn't sure quite how well it would work.
why doesn't english have a direct "ustedes" dammit?It does, and it's exactly that (y'all), you just sound like you're about to proceed to asking people if they would like some sweet tea.
No, that's vosotros.Damn, I remembered my words backwards and didn't bother to check >_>
Maggot cheese, on the other hand...That's probably type 2: 'It spoiled and looks gross, but I haven't eaten in a yea-- OH GOD SO GOOD MORE'. Or possibly 'Hold my beer, imma eat that!'. See also: blue cheese, botyrized wines.
they're just bug-shaped bacon.
Some sort of curry thing. It was only supposed to be mildly spicy. MILDLY~! I'm not very good with spicy things but I thought this would be okay with yogurt, but it isn't. ALL I CAN TASTE IS PAIN.Curry, like coffee, is supposed to make one feel like one is being purged of all sin, whether original or derivative. Nobody promised that this would be a pleasant experience.
Failure! I have created a total cooking failure for the first time in ages. Worse, I'm not sure exactly where I went wrong. Some combination of what I cooked last night for dinner turned it into a ball of rubber. Please, genius cookerdwarfs, tell me what I must change for next time.
It was very simple. I'm recovering from food poisoning so I looked for the gentlest stuff I could find without forcing myself to ever eat another banana again for the rest of my life. I sauteed some onion, carrot, and fresh ginger in a very small amount of olive oil. Then I added a cup of red lentils and 1.5 cups of water and let it simmer for about 15 minutes. Then I added a cup of jasmine rice, another 1.5 cups of water, and about a half a teaspoon of turmeric. It quickly turned into a sticky mess. The water floated on top and the rest was just a sticky goop with hard pieces of rice in it. What the hell happened? Is it the turmeric? The combination of red lentils and rice? I know it's fine to do this with green lentils, but red are gentler on my stomach. I managed to get the rice mostly cooked by constantly stirring it and adding a little more water, but holy cow was that not at all what I had intended.
The final product tasted okay, but as it dried, it quickly turned to something like rubber and became increasingly difficult to eat. Worse, when I tried to scrape the last out of the pan, I discovered a layer of it had stuck to the bottom and burned. So, uh... Yeah. That was fun to clean, as well.
Help!
You shouldnt have cooked rice and lentils together. You should have cooked lentils separately because they take longer to cook. Rice gets very sticky and lumpy when you overcook it. Also, jasmine rice is very glutinous, making the problem worse.
I've determined that whole hard-boiled eggs thrown into stuff is one of my favorite things ever.
Doro Alicha from the local Ethiopian place, eggs marinated in mirin/soy sauce and then thrown into home-made ramen, even just some unseasoned eggs thrown into a cheap packaged Indian veggie meal from the grocery store.
.....I'm pretty sure discussing how-to's on hallucinogenics is skirting the edge of the forum rules. ???Wait... I took a hallucinogen?
Fukken saved.....I'm pretty sure discussing how-to's on hallucinogenics is skirting the edge of the forum rules. ???Wait... I took a hallucinogen?
Oh shit that explains alot
Some sort of curry thing. It was only supposed to be mildly spicy. MILDLY~! I'm not very good with spicy things but I thought this would be okay with yogurt, but it isn't. ALL I CAN TASTE IS PAIN.That's not a cooking failure, that's an overload of success.
What a fuckin' legend. :D Also consider me jealous. I ran out of mana months ago......I'm pretty sure discussing how-to's on hallucinogenics is skirting the edge of the forum rules. ???Wait... I took a hallucinogen?
Oh shit that explains alot
A quick note on red cabbage:"Mooching relatives and friends hate this one easy leftovers trick!"
No. Just no.
It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.
A quick note on red cabbage:"Mooching relatives and friends hate this one easy leftovers trick!"
No. Just no.
It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.
Caramel and chocolate, as you all know can be a great help during rough times, this is my favourite brownie recipe that every one I feed it to asks for more.Gonna go try this later.
So lets share it, in metric
Pre heat oven to 180degrees°C
For the caramel
55g butter
1 tablespoon/15g of golden syrup or mollases
3/4 cup of sweetened condensed milk
Melt the caramel ingredients and set aside in a jug for later.
For the brownie
150g butter and dark chocolate (70% is good)
1 1/2 Cup of sugar
3 eggs, 1/4 cup cocoa, 3/4 cup flour and seeds of a vanila pod.
Melt the butter and sugar together then put in chocolate, remove from heat and whisk the eggs in one at a time. Then fold in the dry ingredients.
You can bake it two ways.
You can sandwich the caramel in the middle or you can swirl it into it. I prefer the swirl but sandwich looks nicer.
Bake for 30mins and then try not to eat it allSpoiler (click to show/hide)
We managed to resist the temptation to put food colourant into any of this.
We managed to resist the temptation to put food colourant into any of this.
Why?
Okay, I made some golden syrup! Currently fighting the temptation to eat it because the recipe said I should live it alone for a few days.
my favourite brownie recipe
A quick note on red cabbage:An easy way to stop this is to make sure your overall solution is acidic; add a bit of vinegar, wash in vinegar, add apples, add wine, anything else like that should work. Red cabbage "bleeds" because the chemicals in it is very sensitive to pH (to the point one of the chemicals is one that can actually be used for titrations in chemistry). Give it an acidic solution and you'll get a little bit of a yellowing, rather than the excessive red blood that you can get otherwise.
No. Just no.
It tastes so good at the time. Then the leftovers go into the fridge. If your dish is soupy at all, the color leeches from the cabbage and makes the whole thing look like the rotten food scene from Bastille's Bad Blood the next day.
We managed to resist the temptation to put food colourant into any of this.
Why?
Can anyone recommend good things to cook for a college student with a lot of funds but very little fridge space? Bonus points if its ingredients can be stored outside the fridge.
Can anyone recommend good things to cook for a college student with a lot of funds but very little fridge space? Bonus points if its ingredients can be stored outside the fridge.
Here at least, you can buy big Greek yogurt containers for pretty cheap, though I doubt a single person could get through a litre of it before it went mouldy.
Yogurt is pretty awesome. It's one of the few dairy products we lactose-intolerant people can eat without dire consequences. I go through a half-liter container every three days or so, just having some of it with breakfast every day.
Yogurt is pretty awesome. It's one of the few dairy products we lactose-intolerant people can eat without dire consequences. I go through a half-liter container every three days or so, just having some of it with breakfast every day.
Some Yogurt.
A lot of Yogurt is "Fake" so to speak (It falls under the legal: "Well it is technically yogurt in that it is a sour tasting dairy product with bacteria" territory) and contains lots of dairy.
A lot of Yogurt is "Fake" so to speak (It falls under the legal: "Well it is technically yogurt in that it is a sour tasting dairy product with bacteria" territory) and contains lots of dairy.Actually not containing dairy is a surefire sign of a Yogurt's fakeness...
Then you should try an Australian meat pie. It's like a pot pie, except the pastry goes the whole way around the pie. Since the pastry is quite a thick shortcrust, and the pie is much smaller than e.g. a traditional English pie, it's able to be conveniently carried and eaten in one hand.
So good.
I still love meat pies, even if the art of consuming them is fraught with spilled gravy and scorched fingers. Even after a bakery in Glen Iris gave me food poisoning from their delicious meat pie, I still love meat pies.
I prefer pot pies.
Coincidentally, that's what I'm eating right now - homemade chicken pot pie straight from the oven.
Probably works better if there's piecrust on the bottom.(note: I did not expect Chrome to label "piecrust" as a correct word)Oh yeah, I got it confused with Shepard's pie, which doesn't have a bottom IIRC.
Probably works better if there's piecrust on the bottom.(note: I did not expect Chrome to label "piecrust" as a correct word)Oh yeah, I got it confused with Shepard's pie, which doesn't have a bottom IIRC.
I just got a 9" pie tin, and I want to make some pies!
Are canned pie fillings worth it? Do they need anything mixed in with them, generally, or do they just go straight in?
Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
Go to a bulk store like Bulk barn.
But wouldn't the power die when civilization collapses?Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
This is why you also have reserve generators.But wouldn't the power die when civilization collapses?Not actually a suggestion. I just dropped in to be sad about the fact that there are some foods I'll probably never prepare (like the aforementioned lentils) because they're sold in somewhat large bags and I don't want to buy that much of something if I end up disliking it.You got a freezer? Buy everything, then throw everything you don't like into it. You will be glad you did it once civilization inevitably collapses.
I ended up throwing about 100g of lentils into a curry and cutting back on the rice to compensate. Didn't cut the rice back enough, but it was otherwise successful and tasty. It tastes a little like soy-based beef substitute, which I suppose is reasonable.Since you have red lentils, what you need to do is:
It's tough to buy just "a" beer, isn't it? I seem to only be able to find such drinks in 6+-packs, which is annoying when I merely wish to sample a beverage :X
This is basically the beer soup that Rincewind makes in the Last Continent, isn't it? Only less potaters.I ended up throwing about 100g of lentils into a curry and cutting back on the rice to compensate. Didn't cut the rice back enough, but it was otherwise successful and tasty. It tastes a little like soy-based beef substitute, which I suppose is reasonable.Since you have red lentils, what you need to do is:
- Wash lentils
- Fry onions, throw in a couple spices (not the salt! That goes in last! If you put it in early, the lentils won't cook well.)
- Throw in whatever vegetables you want, stir for a bit
- Put in lentils, stir for a bit
- Pour in water and beer, 1:1. How much depends on what sort of soup you want - thick or less thick
- Cook until the lentils lose their structural integrity
- Now add salt.
Ta-daah! A very versatile recipe that's guaranteed to give a delicious meal. If you want the whole deal to be a bit more satiating, throw in a bit of rice as well. Not too much though, else the soup will dry up!
In Russian, a 2L plastic bottle of beer is colloquially known as a titty. You know you're gop trash when you're squatting in a padik (your apartment block entrance), sucking Bely Medved (lager-like pisswater) from a titty.It's tough to buy just "a" beer, isn't it? I seem to only be able to find such drinks in 6+-packs, which is annoying when I merely wish to sample a beverage :X
Most liquor stores around me sell big single bottles of beer, but they are pretty large. Maybe that is just how it is in Canada though.
Shove your lentils into a blender along with some soy and enough liquid to make it a shake. Add green food coloring. Laugh madly at a joke that your family won't get.
It's tough to buy just "a" beer, isn't it? I seem to only be able to find such drinks in 6+-packs, which is annoying when I merely wish to sample a beverage :XMost bars/pubs are willing to offer a sample of whatever beers they have on tap.
In Russian, a 2L plastic bottle of beer is colloquially known as a titty. You know you're gop trash when you're squatting in a padik (your apartment block entrance), sucking Bely Medved (lager-like pisswater) from a titty.Two whole liters... of beer... in a bottle with an amusing name?
Since we're talking about booze, here's one of the highlights of a local grocery. (https://s3-media4.fl.yelpcdn.com/bphoto/RyOzhT_pUlNvCmo3Ci2sDA/o.jpg)Huh, that's not bad at all.
Eating a sloppy joe basically is a depraved one-person sex act.
Also the best beer in the world.
Also the best beer in the world.
I'll pay the best Pilsner, but Czech's don't even come close to best beer in general. For personal preference, the finesse and artistry that goes into Belgian brewing is amazing, and the complexity of a fine geuze is unrivalled in the beer world.
Really though, the big brewing powerhouses (UK/Germany/US/Belgium/Czech) each have something going for them, so no one will ever agree on who is the best because we each like different things.
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Man, I wouldn't mind somehow making my way to Europe and just, I don't know, (hitch-)hiking across the whole damn place. Probably would be too much of a poverty-stricken adventure to have much relevance to the Food Thread, though. :P
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Man, I wouldn't mind somehow making my way to Europe and just, I don't know, (hitch-)hiking across the whole damn place. Probably would be too much of a poverty-stricken adventure to have much relevance to the Food Thread, though. :P
Edit: Oh, whilst I'm in the Food Thread, what's a good solution to flavouring plain instant noodles?
For some reason there are several packs of instant noodle/ramen cakes in the pantry without the usual seasoning sachets. I guess I could just dump some soy sauce on them? Probably? Not sure what would work best.
Hm... In the Czech Republic, the big bottles of beer are 1.5 liters. A half liter is standard size. Also, it's literally cheaper than (bottled) water. Also the best beer in the world.Not sure if I've tried Czechoslovakian beer or not, but that would be awesome purely for the architecture.
Come to Prague, everyone!
Man, I wouldn't mind somehow making my way to Europe and just, I don't know, (hitch-)hiking across the whole damn place. Probably would be too much of a poverty-stricken adventure to have much relevance to the Food Thread, though. :P
Edit: Oh, whilst I'm in the Food Thread, what's a good solution to flavouring plain instant noodles?
For some reason there are several packs of instant noodle/ramen cakes in the pantry without the usual seasoning sachets. I guess I could just dump some soy sauce on them? Probably? Not sure what would work best.
Literally anything that gives you flavour. Stock, vegetables, meats, condiments. Much of the purpose of pastas and noodles is to act as a vehicle for the flavour of a broth or foods alongside them.
I'm looking to make some tuna sushi rolls for lunch next week. I'm restocking the rice and nori tomorrow, but is there any kind of vegetable or other thing I should put in them with the tuna?
I'm looking to make some tuna sushi rolls for lunch next week. I'm restocking the rice and nori tomorrow, but is there any kind of vegetable or other thing I should put in them with the tuna?
I also made something resembling pie! (http://imgur.com/a/woTwq)
A friend insists to me that you can't put leftovers in the fridge until they are completely cool. If they're still warm (not even hot -- warm), he swears putting them in the fridge will damage them. Anyone have any info one way or the other?Definitively false. Source: I eat food. Sometimes I don't eat all the food, and so I put it in the fridge for eating another day. I often do so while the food is still hot. The food is still good the next day. It's a bit worse than if I had eaten it fresh and warm, but that's the norm.
Based on that, before following the link, I assumed tomatillos. Which apparently Firefox wasn't aware of... which is sad, because verde sauce is great.I also made something resembling pie! (http://imgur.com/a/woTwq)
Being from the US midwest, I thought those green things were tomatoes. Now I want to try that with fried green tomatoes.
A friend insists to me that you can't put leftovers in the fridge until they are completely cool. If they're still warm (not even hot -- warm), he swears putting them in the fridge will damage them. Anyone have any info one way or the other?I have definitely done that and experienced no ill effects, and I can't even imagine any reason it would be bad. And I'm pretty sure even a steaming hot dish couldn't harm nearby dishes to any real extent. Does sound familiar, though.
After a bit of googling, looks like it's a total myth. It doesn't affect the fridge at all and doesn't hurt the food in any way. In fact, it's worse to wait for it to cool, because then it will spend more time at room temperature, where bacteria thrives.
Thanks, uncle Google!
I seem to just universally dislike DimsumI think you might dislike Dimsum.
Do I just dislike Dimsum?
QuoteI seem to just universally dislike DimsumI think you might dislike Dimsum.
Do I just dislike Dimsum?
VEGETARIAN FOOD TRUCK FESTIVAL.
That is all.
So a friend presented me an idea for me to make for him at work (got a job as a line cook at a bowling alley) and let me tell you it's genius.
Loaded cheese fry pizza....
Take the usual pizza crust and sauce, dumb a large order of fries onto the pizza, apply copious amounts of cheese and bacon, bake, douse in ranch or chili when taken out of the oven.
It's one of those things I would really enjoy but feel guilty about eating.
Anyone have a good Szechuan/Peking soup recipe? I'm trying out various balances of flavors, but I'm not exactly the most -for lack of a better word- tasteful person.
it's a delicious krauty punch in the face.
The deed is done. Some may claim it's overcooked but they're subjectively wrong.
http://imgur.com/a/lwGJh
Made another bread loaf last night, and it came out super duper fluffy, with a soft golden crust. A success by any measure.Sounds delicious, you should do it!
My wife's been pushing me to sell them, but it's scary.
I dont recognize any colors after pink.The deed is done. Some may claim it's overcooked but they're subjectively wrong.
http://imgur.com/a/lwGJh
Subjective opinion: anyone that claims it's impossible to cook a good, well-done steak, just doesn't know how.
Could someone suggest literally anything simple and vegetarian I could cook?Cows are pretty simple, and vegetarian. (sry couldn't help myself)
Make spanakopita. It's filo pastry, spinach, feta, some olive oil. Combine into small parcels and put in the oven or make a layer thing. It's the best.
I created ultra-brownies today. (No, does not contain the Colorado Secret Ingredient.)
Giardhelli boxed brownie mix, 2 boxes.
4 bars of hershey special dark chocolate
hershey chocolate syrup
2 sticks of butter
splash of vanilla
eggs
milk.
The box's directions produce fudge like brownies. That is fine and dandy and all, but I wanted more variety. Here is what I did:
1) first layer of the brownie was made according to directions, but instead of 1/3cup vegetable oil, was created with 1/3 cup butter, and instead of 1/4cup water, made with 1/4 cup milk. Added splash of vanilla. This layer produced fudge like brownie, as expected.
2) Second layer was experimental kitchen creation of 4 melted hershey special dark chocolate bars, mixed with ~1/4 cup of Hershey original chocolate syrup, mixed together very quickly while hot. The mixture cools and stays semi-liquid, due to the syrup. This mixture was re-heated and gently drizzled in a lattice pattern over the fudge-like layer.
3) Despite the box's insistence that you need to reduce the fluid content of the mix if you add additional eggs for "thicker" brownies, I elected for "cake like", even if the box has no directions for it. From experience, cake like brownie needs the normal liquid complement, and 2 eggs. Made the same as the fudge like layer, but with 2 eggs added instead. Poured over the top of the hershey lattice, and shook to level.
The pan was buttered, and then sprinkled with chocolate pudding mix.
Brownies were baked in 325F preheated oven for ~46 minutes. Cooked up lovely. Perfect combination of moisture, textures, and extreme chocolate flavor. Very nice.
I doubt however that staring into the abyss of english cuisine can in any way improve one's cooking skills).
Also Bread Sauce?
They consider boiled vegetables proper food.Yes we do.
They don't even put salt in the water.
Most if not all vegetables are ruined if boiled / steamed beyond al dente.
Notoriously, broccoli, cauliflower and Brussels sprouts become particularily disgusting when boiled for too long.
Asparagus is also really good roasted.
I PERSONALLY think it is because the English, in some respects, don't put their best foot forward.
A lot of the dishes the English are known for are unelevated subsistence dishes.
The French have a lot of subsistence dishes as well... But they aren't known for those... They are known for Parisian cooking.
For example I look up English Breakfast and I get this:Spoiler (click to show/hide)
I look up French Breakfast and I get this:Spoiler (click to show/hide)
-On a side note: ANOTHER disgusting food in an English picture of food I find? We should eliminate Molasses beans from existence!
-Note note: I didn't just pick the best and worst pictures I found...
Most of the 'omg britain cant cook' american meme comes from ww2 soldiers coming over and being fed turnip ends or something 'cause yanno, there wasn't shit all to eat. But you have to agree that haggis is actually the best thing to exist.
I PERSONALLY think it is because the English, in some respects, don't put their best foot forward.
A lot of the dishes the English are known for are unelevated subsistence dishes.
The French have a lot of subsistence dishes as well... But they aren't known for those... They are known for Parisian cooking.
For example I look up English Breakfast and I get this:Spoiler (click to show/hide)
I look up French Breakfast and I get this:Spoiler (click to show/hide)
-On a side note: ANOTHER disgusting food in an English picture of food I find? We should eliminate Molasses beans from existence!
-Note note: I didn't just pick the best and worst pictures I found...
Are you high? You think croissants are better than a fried breakfast?? And wtf is your problem with beans?
Most of the 'omg britain cant cook' american meme comes from ww2 soldiers coming over and being fed turnip ends or something 'cause yanno, there wasn't shit all to eat. But you have to agree that haggis is actually the best thing to exist.
I must ask, how do you manage to cook a fried breakfast every morning without getting out of the bed at 5:00?
It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.
I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?
I must ask, how do you manage to cook a fried breakfast every morning without getting out of the bed at 5:00?
It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.
I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?
..."More than one pan?"
(https://i.pinimg.com/736x/40/61/c9/4061c969fb394b041d4db39c6d372066--irish-breakfast-fry-up-breakfast.jpg)
To make a big breakfast like this, I throw in any meat/potatoes, then add veggies when they're close to done, then toss in the eggs last, beans at the same time, since both cook up quickly. I admit I use a separate pot for beans when I cook them, but the whole thing only takes about 15 minutes to prepare, really.
I'm aware of some of the most infamous nordic fish-dishes, but I never heard of this one or why it would ruin knives.
Not that I'm judging, given what I was on the fence about sharing...
Sounds like you need to sharpen your blades.
Do it every other time you use them and whet stone them when the steel doesn't seem as effective.
Your knives are important like teeth you should take care of your tools
Pasta sauce is rediculously easy.
Just boil a bunch of tomatoes for a few minutes, till the skins start coming off.
Then pull off the skins, either by letting them cool first, or some tongs.
Then blend them, pour a bit of oil into a pot, heat it up, dump some spices, fry a bit, dump the sauce, add some salt, and boil for a bit.
Yoink, your appearance reminds me strongly of Weird Al Yankovic. ...Which actually makes this (https://www.youtube.com/watch?v=ZcJjMnHoIBI) all the more relevant to this thread.Spoiler: COOKING IS HAPPENING!!!!! (click to show/hide)
What's a good "snack" vegetable to bring with my lunch? For a while now I've been having either carrots or pepporincini. Is there anything else I could try?
Tried a parsnip for the first time, after starting up Stardew Valley again(parsnips are the first seeds you get). Was pretty decent, but I think the reason they were on sale for pretty cheap was that they had matured too long and the inner core was too woody to eat. Similar to a carrot in texture, but sweeter.
Also gave me a weird idea for parsnip-flavored soda.
Why not just save some for later?
Are leftovers not a thing in The Land Down Under?
I've suddenly become required to cook. Can anyone suggest somewhere I can find simple-ish recipes? So far I've done spaghetti bolognese, Shepherd's pie, and various other small things. But I've run out of things to make now.Try Irish stew, it's just meat (Beef or lamb) with root vegetables.
Huh, Carbonara sounds good. Unfortunately my sister (whose draconian rules I must obey until the rebellion has been fomented) doesn't eat chicken, so bacon it will be. Any recipe you have in mind? If not, I'll just go ahead with this. https://www.bbcgoodfood.com/recipes/1052/ultimate-spaghetti-carbonara
A stupidly simple recipe we sometimes make is tuna/veggie pasta. Take your pasta of choice (usually spagetthi) boil that shit, then take a random frozen veggie mix, we go with the mexican one which is peppers, corn, peas and sometimes beans (note that canned or fresh stuff works too but it's more work than this). Toss the veggies on a bit of olive oil until it's nice and cooked, add some tomato sauce and a bit of ketchup to taste, toss in a can of tuna and finally add the cooked pasta, toss for a bit until it's all nice and mixed together. Served either hot or cold, works like a pretty nice and light lunch, especially during summer.
Hey, the recipe told me to! I was a bit confused as to why that happened. Still, not too bad an issue.
The leftover mashed potatoes can then be fried the next morningHmm, I've always been fond of eating leftover mashed potatoes on toast the next day, but frying them sounds like it would be delicious too. Might have to make some mash in the near future... and control myself enough to have leftovers, haha.
Make sure you peel the tomatoes first, nobody likes bits of skin randomly peppered in the meal waiting to get stuck between your teeth.You can peel tomatoes?
It's hard cooking proportionately.
I accidentally made about a half gallon of meat sauce (there wasn't much flavor to speak of but the texture was absolutely amazing). That was enough to liberally sauce up our spaghetti, with enough left over for my wife to dump it into the next day's chili.
I like the idea of all-day recipes but they just don't scale well to two people. This is coming from the guy who dreams of making timpano (https://www.youtube.com/watch?v=PIsIE0oHGgo). I think I just have to embrace the "big family" cook style and pawn it all off on coworkers.
Anyone know any decent vegetarian recipes for a slow cooker? Not that I'm averse to melt-in-mouth lamb or soluble pork sections (such as the one I'm currently breaking the cooker in with), but I tend to prefer keeping overall meat consumption relatively low, and I intend to use the cooker fairly regularly.
Anyone know any decent vegetarian recipes for a slow cooker?
Vegetarian chili?I've been considering this, and I've got a pretty baller veg chili recipe I tend to use for putting in tacos (it may be sacrilege, but I think it works), but there's a lot of prep involved and I don't know how to convert it over to slow cooking.
Lentil stew. Depending on what type of vegetarian you are, wait until it's done, make some divots in the surface, then crack a raw egg into each. Wait until those are done as well. Serve and eat.Sounds fun, what kind of lentils do you tend to use for that? I'm across the street from a Turkish grocer that caters to the local Indian and Pakistani (and Turkish, of course) populations, so I've got access to the gamut of dals and other legumes. Not generally a huge egg-eater, but I enjoy an eggy delight from time to time. I just couldn't eat them every day.
Sounds fun, what kind of lentils do you tend to use for that?
Sounds fun, what kind of lentils do you tend to use for that?
Disclaimer: I don't know jack about lentils. The first thing I picked up contained the red variety so that's what I used.
Mephisto's postTook me a moment to recognize the butter camouflaged in with the sprouts in the first pic. My mind immediately sprang to pranks involving the careful wrapping of some sprout leaves around a kernel of butter, hehehe.
QuoteMephisto's postTook me a moment to recognize the butter camouflaged in with the sprouts in the first pic. My mind immediately sprang to pranks involving the careful wrapping of some sprout leaves around a kernel of butter, hehehe.
I take it the steaks were still nice and juicy? I thought you were supposed to sear before baking rather than after, but I don't think I've ever actually done steak.
I tried making black garlic oil. You cook garlic until it turns black and sticky, then dump it in sesame oil and blitz it in a blender for 30 seconds.
Yeah, my garlic wasn't black and sticky. It was black and crunchy. Maybe next time. :'(
I thought proper black garlic takes weeks of fermenting at ~355 K. Did you try to do it in a rice cooker or something?
OK so I'm using my crockpot for the first time. I want to make spanish rice!"Spanish" rice is Paella? I reckon doing it in a crockpot'll make it mushier than it ought to be.
Do I need to drain the cans or is it better to incorporate the water in the mix? How much water needs to be in the crockpot overall?It's a hard question, because on one hand you ought to have the rice properly immersed so it absorbs the water, on the other, it won't bake properly with too much water and a crock pot doesn't really simmer off the liquid properly. I'd say start it out without draining.
How long do I cook this for? Bonus alternate scenario: If I bought some chicken can I just throw it in there without changing any of my parameters?Chicken shouldn't be undercooked, so you'll want four hours on the high setting or eight on the low setting. High setting's gonna be better here.
My rice is cooking away now, I'm nervous to see how it'll turn out!Well let's hear how it turns out then.
I couldn't stand kefir either, though I was young last I tried. So strong.
I associate it with kombucha, which is completely different. Worth a taste, though. It's super-dwarven - a disc mushroom, which you grow by putting a "slice" into a sugar bath for a while, and it "ferments" into legally nonalcoholic drink (like typical apple juice). It tastes *STRONG* though, even by my jaded palate.
My family got a starter from an awesome wanderer visited our home, a literal mile from any neighbors, talking about how the water smelled good.
I'm sure my hippy techie dad was ready to fight, but acted with diplomacy and made a friend. Trust but verify? The guy was so weird but it turned out way better than expected.
Of course nowadays you can just buy kombucha from many coffee shops, or whole-food stores.
But back then it was a hippy handshake sort of deal, heh.
I'm trying to come up with a good hashtag now... #pretzelsandhommus is the obvious one, but does anyone have any catchier ideas? :D
I'm trying to come up with a good hashtag now... #pretzelsandhommus is the obvious one, but does anyone have any catchier ideas? :D
I, meanwhile, have finally cracked the art of successfully cooking pasta Cacio e Pepe. The trick, evidently, was a matter of only adding an equal part of pasta water to your oil before adding the pasta, then adding all the necessary cheese, before adding any additional pasta water. Add too much, and you're left with pasta coated lightly in oil with some pepper, all of the cheese now left behind in the pan.
Who would've thunk that pasta with 3 ingredients (pepper, olive oil, pecorino Romano) could take so many attempts to get right.
gently, don't squeeze out all the fluid, use a serrated knife, steak knives are awesome for tomato cutting
gently, don't squeeze out all the fluid, use a serrated knife, steak knives are awesome for tomato cutting
You need to sharpen your straight knives.
"Runk!"As an aside, this is the slang word for masturbation in Norwegian.
That just sounds like you didn't add enough water to a standard dal recipe.
Which, to me, is pretty much any at all. "Salad garnish" isn't supposed to overwhelm everything in the goddamn salad when you eat a piece as larger as some chopped onion.Fennel root can make some rockin' soups though.
I find it so hard to decide between tomato and barbecue sauce for use on my sausage roll that I have taken to covering it half-and-half with each.
Why am I like this??
Hmm, it tastes like Worcestershire (thank you, squiggly red line) sauce, right? I remember trying that years ago and... strongly disliking it.I find it so hard to decide between tomato and barbecue sauce for use on my sausage roll that I have taken to covering it half-and-half with each.
Why am I like this??
Because you haven't discovered HP sauce on sausage rolls I'm guessing?
Sounds like it's closer to A1 (https://www.nigella.com/ask/an-alternative-for-a1-steak-sauce).Because you haven't discovered HP sauce on sausage rolls I'm guessing?Hmm, it tastes like Worcestershire (thank you, squiggly red line) sauce, right? I remember trying that years ago and... strongly disliking it.
I should probably give HP sauce a shot!
Nah, A1 steak sauce tastes kinda sorta like brown sauce.For health reasons or ethical? Because ecologically speaking, it's way better to just eat chicken.
It is unfortunately incredibly runny, even the “thick and hearty” variety. It is sad, but unfortunately the lack of actual brown sauce in rural Wisconsin means I have no other choice :'(
Also, I am considering becoming a pescatarian, so I guess PTW so I can ask silly questions.
Seafood is a mine field of bad shit, unfortunately. Even farm raised fish are starting to have problems because of overcrowding, leading to disease and ecological contamination from so many fish in one spot. Not to mention the food they feed them has a bunch of toxic shit in it which makes its way in to your body. And with regular commercial fishing you get all the badness that comes from open waters, particularly in Europe.Farmed fish are also typically fed on bycatch anyway.
Put it in an oven dish, add some cheese on top and finish it in the oven.I LOVE CHEESE YOU'RE A GENIUS THANKS MARTINUZZ
It would probably be grand if you went with pulled pork instead of ground beef.
Alfredo sauce, cheese sauce in general, is such a thrill to me. I would eat Italian cheesy pasta forever but I don't exercise off that much carbs, but hnng, it's a great treat food.
Instead I go with beans and carbs, and only go heavy on the salt because I have a history of low blood pressure, and possibly go too far with the salt nowadays. But I keep my alright figure without having to burn it off. Diet doesn't replace exercise, but there's a different diet when one isn't exercising.
I can't stop thinking about that jar of alfredo I have ready, and the whole wheat noodles. Even though I barely ate for two days after last time, heh.
Homemade kimchi? Niiice...
I've just made a nice warm apple cider. Spiced with cinnamon, cloves, nutmeg, allspice, orange peel, a pat of butter and a dash of rum. All pretty conventional aside from the allspice. It turned out quite nice.
You can do it just fine without the butter as well. And yeah, mulled in my smallest pot since it's just for me and I don't need more than the cups in a go, which is about what that holds.I've just made a nice warm apple cider. Spiced with cinnamon, cloves, nutmeg, allspice, orange peel, a pat of butter and a dash of rum. All pretty conventional aside from the allspice. It turned out quite nice.
That sounds amazing, despite what the butter would do to my stomach (what, am I just going to give up dairy just because it makes me sick?). Mulled?
Similarly, it finally got cool enough here to make Irish punch: whiskey, cloves, lemon, honey, and hot water.The season is why I'm making cider as well, naturally. It's something I used to get as a kid at the farm where they grow pumpkins and Christmas trees when I was a kid, though these days they focus on the trees and pumpkins are elsewhere. Still seasonal enough.
Sunflower seeds: The perfect snack food?Beards and a less-than-expert proficiency in spitting out shell fragments do not mix.
They're kinda salty, but a bag of the shelled kind are like an hour of healthy tasty fun for 50c.
Or rather, they do. And that's the problem.Sunflower seeds: The perfect snack food?Beards and a less-than-expert proficiency in spitting out shell fragments do not mix.
They're kinda salty, but a bag of the shelled kind are like an hour of healthy tasty fun for 50c.
Okay so you all agree with my friends that I'm crazy for individually cracking the shells with my teeth, then picking out the delicious seeds with my nails
when I could get a bag of only the seeds for the exact same 50 cents
which logically must contain about 3X as much delicious sunflower fruit because the shells take up most of the volume.
Okay but the thing is that it's a way to eat without eating. The stupid urge to overeat is satisfied. It's a diet thing, except not because I don't *plan* my eating.
Edit: I'm actually curious about what the normal way is. I see that people spit the shells out, but how the heck do they consume the kernel and then spit out the shell? That seems like a complicated process.
Question about drink safety: I picked up 1-liter bottle of Canada Dry-brand tonic water at the grocery store just now, but after looking some information on its key ingredient, quinine, should I even drink it?"The dosage makes the poison", or so the saying goes (approximately). Does Canada Dry still use actual quinine? Most tonics just use an artificial flavoring (for that INCREDIBLY DELICIOUS quinine flavor...) these days.
(for that INCREDIBLY DELICIOUS quinine flavor...)If you're not taking it for medicinal purposes, you'll usually be buying quinine tonic to mix with gin, which results in a flavor quite different from either ingredient.
Cool, thanks. The reason I ask is because I'm seeing a number of reviews of people using this particular brand medically, particularly for leg cramps despite FDA warnings against using quinine for that.While the FDA is important, you should always be sure to take their warnings for what they are and no more. Of the FDA says quinine isn't the best for something then it's almost certainly not the best from a purely medical perspective (the FDA is subject to lobbying for big pharma, but it's relatively un-corrupt as federal agencies go) but it might be nearly as good as the best for your specific case, and much cheaper as well, making it actually the best solution for you from a practical perspective.
As with most stuff of this nature, those using it medically are mostly getting benefits out of a placebo effect.In this specific case, you're probably right, but the effectiveness of traditional medicines is often underestimated by laymen and even some professionals.
That or they drink a lot of tonic water.
(for that INCREDIBLY DELICIOUS quinine flavor...)If you're not taking it for medicinal purposes, you'll usually be buying quinine tonic to mix with gin, which results in a flavor quite different from either ingredient.
Steeping two leaves of mint with the teabag has improved my tea experience significantly of late. Highly recommend.Crest: For that mint-tea freshness!
Steeping two leaves of mint with the teabag has improved my tea experience significantly of late. Highly recommend.Crest: For that mint-tea freshness!
I finally got around to making tollatsch yesterday, and while everything else worked well, the schweineblut had partly coagulated while thawing and the texture was closer and lumpier than I'd have liked as a result of the requisite blending. Is there a better way to thaw ~300 mL of pig blood than immersion in warm water, or do people just strain it?
But there's so many different ways to do Garam Masala that I don't honestly know what it *should* taste like.
Maybe puree it in a blender then strain it? Would at least break up the lumps.
Ooh, food thread!Woah, cool coincidence! Housemate and I finally went back to the Asian grocery store, where I got this big packet of spiced turnips for adding to rice. They worked great! We also got a few cans of gluten chunks in curry, which I swear taste just like chicken. Like, closer than most tofu-based meat substitutes.
Earlier today on my beer run I also bought an "Asian salad kit" from the nearby supermarket, which is really just a bag filled with various tasty salad veggies and a couple of smaller bags containing tangy salad dressing and crispy noodle crumbs.
Got home and made a sandwich. Threw in some sriracha as well.
Turned out pretty ace, perfect eatin' for this lovely 43 degree weather we had today. Even better with a beer to wash it down!
*insert GIF of a character from that Disney movie I never saw doing the 'Ok' sign here*
Oh yeah, I bought some chips/crisps, too. Forgot about those.
I made some stuffed peppers today. I was kinda underwhelmed, sadly. I made a beef and mushroom filling, which I was worried would be too mild and was exactly that. Next time I might try curry or something zany like that. Tomato would be good, but my mom hates the stuff so I try not to inflict it on her. :P
Also, even with its weird pronunciation, the puntential is pretty high.https://m.youtube.com/watch?v=eovuIfeH2k4
My brother and I tried making beef wellington last night for Mother's Day, which wasn't an unmitigated disaster but definitely could have gone better.
For one thing, I think we should have used a smaller piece of the tenderloin, since we had to revise plans multiple times to add more prosciutto, add more plastic wrap, add more puff pastry, and so on. It also made it really hard to brown it before rolling it up, and it made it very hard to wrap the thing up very tightly, so it was kind of loosely fit together.
The video I watched said to cook it to an internal temperature of 120 F, which sounded much too rare so we went for 135 F. Somehow, it still came out almost raw in the center so we had to finish cooking some slices in a skillet to get it a little browned. Naturally, it kind of falls apart if you try to do this, especially if it isn't tightly bound together. I know some people like steak very rare but 120 would have been way too bloody... I don't want it well done but I do want it at least medium.
I tried to poach eggs for the first time yesterday. I don't think they were perfect since a lot of the egg white came apart in the pot, but it all stayed together when I took each egg out of the pot and the yoke was still runny when I ate them so I think it was mostly a success.
I used them to make Eggs Benedict with Salmon and Hollandaise sauce. I have no idea if the whole thing was successful or not because its not a meal I've eaten before, but it tasted decent enough.
I'm planning on making a breakfast pizza for a work thing Friday. Pepper gravy as the sauce, scrambled eggs, and a mild white cheese. Other thoughts on toppings? Probably green pepper + onion on half.
That's better than I was hoping for. Thank you. Although that edited in sentence containing no fewer than 4 languages (depending on your stance on loan words) is...actually I'm into that as well as long as it's still readable.Happy to help.
I figured one meat and one non-meat.
Now I have to figure out where to buy pizza boxes by Thursday night, and also go do that.
I have no cupboard, a dorm fridge, 50cm2 of countertop space, a combination microwave/standard oven up on the shelf, and a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
I am... Somewhat at a loss as to things I can make. I suppose just try and invest 100% in the crockpot? I do need to learn how to make a decent pulled pork...
I have no cupboard, a dorm fridge, 50cm2 of countertop space, a combination microwave/standard oven up on the shelf, and a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
I am... Somewhat at a loss as to things I can make. I suppose just try and invest 100% in the crockpot? I do need to learn how to make a decent pulled pork...
A slow cooker can make a ton of things, so I'd definitely try to find recipes you can make with it that you'd like. Pulled pork is something I make in mine on occasion, but be warned that you'll need a decent sized slow cooker to cook a pork shoulder unless you can get one cut down to size somehow.
.... a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
Well, first I'd like to have a bit more operational space than 50cm2 before putting an electric kettle down. Second, considering the amount of water that can be held in the average e-kettle, pasta is still gonna take a while to get enough water ready....... a just-about-1-liter pot which takes 12-20 minutes to boil thanks to this ridiculous stovetop.
What about getting an electric kettle or a coffee machine and use it to pre heat your cooking water in them before moving it to the stove?
Well, first I'd like to have a bit more operational space than 50cm2 before putting an electric kettle down. Second, considering the amount of water that can be held in the average e-kettle, pasta is still gonna take a while to get enough water ready...
But yeah, that is an option. I'd still like to talk with the landlord first about tweaking the stovetop, maybe even swapping it out with something that doesn't have a third dial that's an unmarked timer (meaning it's impossible to tell how long it's set for) that constantly goes TICKTICKTICKTICKTICKTICKTICK, and without which the burners won't even turn on.
Well, first I'd like to have a bit more operational space than 50cm2 before putting an electric kettle down. Second, considering the amount of water that can be held in the average e-kettle, pasta is still gonna take a while to get enough water ready...
Nooooo...That sounds like cutting off your feet to make your pants fit better.
You boil water in the kettle because it's faster than boiling it on a stove. Then you put the boiling water in a pot on the stove and cook pasta as usual.
I'unno. An electric kettle boils water in a matter of a short few minutes, it certainly feels longer doing it on the stove.
Update on my Thursday update: Things did not go according to plan. The wine store didn't have homebrewing equipment. Picked up some yeast and mysterious white powders yesterday during lunch from an actual homebrewing store. Picked up some bungs, airlocks, an auto-siphon, and a bunch of miscellaneous crap today. Here is the result:
I'unno. An electric kettle boils water in a matter of a short few minutes, it certainly feels longer doing it on the stove.
I'unno. An electric kettle boils water in a matter of a short few minutes, it certainly feels longer doing it on the stove.
It probably is. Electric kettles and stovetop burners both consume about 1.5 kW, but the kettle has the advantage that it's built to heat a fluid, so it can just stick the heating element directly in the water. The stove needs heat to go from the heating element through an essentially planar burner/kettle interface and then through the kettle wall before it reaches the water, so a lot of the heat is ultimately wasted to the air.
Wine grapes and eating grapes are not entirely interchangeable.
Hail Seitan
Tonight's dinner, seitan cacciatori (ish) and two sips of my five-day-old mead. Amazing.
We like meat. We've decided that we eat too much of it, however. Last week was a tofu experiment that turned out pretty well. This week was a cultural fusion, I suppose. Couscous, soy sauce, a shit load of asiago; Seitan, carrot, onion, veggie stock, garlic sauce, year-old wine, salt, pepper, and rosemary. It turned out so much better than we had dared hope. Texture is usually our big issue with "meat substitutes" but not this time.
And the mead. I degassed it for the first time today and geysered a pint of each into our sink. I couldn't help myself so I poured about two swallows into some stemless wine glasses. My wife was hesitant to drink the stuff that's been sitting in a dark closet for a week but she generally enjoyed it. The two-pound wildflower mead tasted exactly like a bottle from Moonlight Meadery that I had a while back. The 1.5-pound clover honey didn't really have much flavor - I think most of the flavor came from the craisins that I used for reasons. Fermentation isn't done, however. My estimation is that it's close given the large-ish amount of high-tolerance yeast and low-ish amount of honey in each. After fermentation, I rack to a new container and let it sit for another month or two in secondary to make it even better.
I'll avoid linking to the Oglaf Patreon fake meat comic.
I have heard mead is something like 2-3 lbs of honey for a gallon of mead. Is that accurate-ish? I was more of a brewery than a vintner when I had enough space to do either.
I suppose I'll have to go digging when I'm not at work now.
There's an upper limit as well but I'm not sure what it is.
HAILS! My favourite celebrity chef!Hail Seitan
Seitan, I release you from your prison! (https://www.youtube.com/user/VeganBlackMetalChef)
Opens plastic packaging
Dude, that is amazing. I tracked it down and immediately had to share it on Facebook.I suppose I'll have to go digging when I'm not at work now.
Also part of why I didn't post it. I mean, it's food-related, but not exactly on-topic. I think it's the most recent one on their Patreon.
I was totally wondering why this thread got locked. (*insert food related pun here*)
I'm becoming increasingly reminded that potato chips (and similar things) in rice is pretty awesome. Tonight's supper is brown rice, with noodle seasoning*, cheese, shredded up honey roasted turkey, and the remainder of a mixed bag of black pepper potato chips and white chedder cheese crackers. It's disturbingly tasty, and it's the chips that take it to the next level.
* Take maruchan yakisoba seasoning packets, two packs teriyaki beef and one pack spicy chicken, empty into a small container (ziplock bag, whatever), then shake well. Apply fairly sparingly, it's decently strong. Does wonderful things to most grains and soups.
It's not too bad on the salt front so long as you go easy on the seasoning (something like a third or forth of a packet's worth is usually plenty for a decent sized bowl of whatever, maybe even less) and don't have too much chips, really. It's there, but it's a good bit less than cup ramen or something.I'm becoming increasingly reminded that potato chips (and similar things) in rice is pretty awesome. Tonight's supper is brown rice, with noodle seasoning*, cheese, shredded up honey roasted turkey, and the remainder of a mixed bag of black pepper potato chips and white chedder cheese crackers. It's disturbingly tasty, and it's the chips that take it to the next level.Sounds so salty (although starch like rice or potato can handle a lot of salt), but also pretty good. I agree the combination of rice and crunch is good. I assume that's why so many people/cultures have a thing for the bits of rice that harden along the edges while you cook it.
* Take maruchan yakisoba seasoning packets, two packs teriyaki beef and one pack spicy chicken, empty into a small container (ziplock bag, whatever), then shake well. Apply fairly sparingly, it's decently strong. Does wonderful things to most grains and soups.
It's not too bad on the salt front so long as you go easy on the seasoning (something like a third or forth of a packet's worth is usually plenty for a decent sized bowl of whatever, maybe even less) and don't have too much chips, really. It's there, but it's a good bit less than cup ramen or something.I'm becoming increasingly reminded that potato chips (and similar things) in rice is pretty awesome. Tonight's supper is brown rice, with noodle seasoning*, cheese, shredded up honey roasted turkey, and the remainder of a mixed bag of black pepper potato chips and white chedder cheese crackers. It's disturbingly tasty, and it's the chips that take it to the next level.Sounds so salty (although starch like rice or potato can handle a lot of salt), but also pretty good. I agree the combination of rice and crunch is good. I assume that's why so many people/cultures have a thing for the bits of rice that harden along the edges while you cook it.
* Take maruchan yakisoba seasoning packets, two packs teriyaki beef and one pack spicy chicken, empty into a small container (ziplock bag, whatever), then shake well. Apply fairly sparingly, it's decently strong. Does wonderful things to most grains and soups.
If I had to offhand guess amounts without actually having the info in front of me, I'd probably guesstimate somewhere in the 4-500 <whatever that standard unit is> range? Maybe six, less than eight. Ramen ranges up to like the 1800s, heh.
1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)Like a screwdriver but sexier?
1 part vanilla schnapps
1 part Sunny Delight (it's like orange juice but...not. Don't drink it straight; that's not what it exists for)Like a screwdriver but sexier?
1 part vanilla schnapps
I knew a gal whose go-to drink was Amaretto and coke.
Amaretto.
And coke.
Has anyone tried/had luck with non-dairy milk caramel? I shouldn't have dairy, but I need homemade ice cream. Using a coconut cream or similar would be nice.
I knew a gal whose go-to drink was Amaretto and coke.Eh. As long as you don't have too much coke, that's fine. I'd prefer it without, most of the time, but I don't think it's an unreasonable way to drink it.
Amaretto.
And coke.
I attempted dumplings today! Didn't have a recipe, and after I started mixing the dough I realized that I also didn't have a rolling pin... So, uh, they were a bit... Dumpy.
But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!
I attempted dumplings today! Didn't have a recipe, and after I started mixing the dough I realized that I also didn't have a rolling pin... So, uh, they were a bit... Dumpy.
But still! It was way outside of my comfort zone, and it was a real undertaking, something I don't really do much of. Was an experience!
A glass bottle (wine/booze bottle sized) works well as a rolling pin.
Teach the controversy: Tortelloni are just dumplings.
Teach the controversy: Tortelloni are just dumplings.
I've been experimenting with tuna mixes (as in, canned tuna + mayo) lately, and found that cinnamon actually complements the flavors quite well and helps round out the taste while cutting down a bit on any remaining fishy notes. I was inspired to try and do something with this, so I decided to make a pasta salad with tuna. Grabbed some lettuce, baby spinach, spring onions, cherry tomatoes and a bit of lemon juice to go along, plus a tiny drizzle of olive oil (along with the tuna mix itself, consisting of tuna, mayo, bit of mustard, black pepper and of course cinnamon).
It's... Alright. I just feel like I put a lot of ingredients and effort into this mix for it to all end up turning out fairly... I'unno, uninspired? The cherry tomatoes are kinda the best part of the whole thing, and I don't really even like tomatoes.
The tuna salad is farily basic in its flavor profile for the most part, I fear adding too much random stuff is gonna lead to a mess. Have you tried a red sauce variant? Basically a mix of onion, carrot, pepper and tomato with canned tuna added near the end, and if you want some more stuff in there, canned corn or beans works pretty good with it as well. Goes great with any sort of pasta and makes for a pretty good summer lunch since it's tasty both warm and cold and is fairly light and quick to whip up.
-Doing it in the oven, you have to contend with one issue: fat. Even with the leanest cut of meat I could get, after a few hours the fat pockets in the meat liquefied and sat in little pools and crevasses of the meat, giving it a greasy, shiny appearance. Because the fat doesn't actually go anywhere, that means it's still there and in a few weeks will probably go rancid. So this isn't the kind of jerky that will keep for weeks and weeks and weeks in an air tight container. Not sure how you're supposed to deal with that, other than trying to cut all the fat out of the meat before cooking which seems like wasted effort. I guess that's just one inescapable side effect of using an oven vs. a dehydrator. Maybe hanging the meat in the oven as opposed to letting it lay flat would help some of that fat run off the meat during the cooking process.
@nenjin ur very brave to try jerky, not a lot of people would go through that much effort for, objectively, the worst way to eat meat :P
As the weirdo who boiled two cornish game hens on a lark just to say he did it, they're tasty if seasoned properly.
Did you boil them in water, though, or in stock? The latter is much more common; it's the basis for a lot of slow-cooked soup recipes, for example, Linsensuppe being the first I can recall.
mayo
Iduno has recent viewed a recipe for candy corn chicken wings and felt nothing.
Iduno has recent viewed a recipe for candy corn chicken wings and felt nothing.
Guga says hi. (https://www.youtube.com/watch?v=akhRoY6AIbQ)
Any idea what it tastes like besides "bad?"
Also are we looking how to redesign the base product or how could one make something on their own to make them palatable?
Also are we looking how to redesign the base product or how could one make something on their own to make them palatable?
I'm just stuck trying to figure out why vegans, of all people, are being considered as possible consumers of something explicitly made from / of animals.
I'm just stuck trying to figure out why vegans, of all people, are being considered as possible consumers of something explicitly made from / of animals.
I tried doing a poached egg in the microwave because I'm tired of messing with crappy pans and melted spatulas. It turned out great, except for it exploding with the force of a hand grenade in the microwave. My only sin was doing it for exactly ten seconds longer than the recipe said.
I feel like you don't know what a poached egg is.
I tried doing a poached egg in the microwave because I'm tired of messing with crappy pans and melted spatulas. It turned out great, except for it exploding with the force of a hand grenade in the microwave. My only sin was doing it for exactly ten seconds longer than the recipe said.
My wife insists on putting sherry or white wine vinegar any time we make pasta or vegetables, but I'm not really clear on what it's doing for the flavor.
Update on poached eggs. The first microwave I tried it with is 700 watts. My wife's microwave is 1000 watts. Two more eggs were exploded before I got the timing down.
I'm starting to just hate eggs.
The less time sensitive (but also less entertaining method) for pot stickers is to just steam them first then pan sear them afterward.
I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.
Update on poached eggs. The first microwave I tried it with is 700 watts. My wife's microwave is 1000 watts. Two more eggs were exploded before I got the timing down.
I'm starting to just hate eggs.
The less time sensitive (but also less entertaining method) for pot stickers is to just steam them first then pan sear them afterward.
I usually make my maybe Szechuan Sauce out of soy, sesame oil, ginger powder, garlic powder, maybe a little honey. I should try some chili oil. Right after the potstickers are done searing, I throw that in the pan while it's hot and swish it around for a little bit so it's nice and piping hot.
That is how I always had them made. What are the benefits to the brown-then-steam method?
That's a perennial peril of cooking eggs in the microwave. The only surefire way to avoid it is to beat the egg so that the yolk no longer develops sealed-off steam cavities. Alternatively, you can do what my father sometimes does, which is accept that explosions are a part of life and put a plate over the container to reduce the damage.
It is not logical to cook eggs in a microwave?
I tried doing a poached egg in the microwave because I'm tired of messing with crappy pans and melted spatulas. It turned out great, except for it exploding with the force of a hand grenade in the microwave. My only sin was doing it for exactly ten seconds longer than the recipe said.Did you pierce the yolk?
It is not logical to cook eggs in a microwave?
I mean scrambled eggs take like 5 minutes anyway
I do pierce the yolk, but it hardens from the outside in and forms pockets of steam anyway.
CHALLENGEIt’s been hours...
ACCEPTED
And I will post the results, no matter how horrific.
CHALLENGEIt’s been hours...
ACCEPTED
And I will post the results, no matter how horrific.
ANOTHER SOUL HAS BEEN CLAIMED BY EL TOMAGO
mere mortals should not dabble in the unknown
Spoiler: THE FINAL PRODUCT (click to show/hide)
I use it to cook chops of pork tenderloin all the time. It has a broiler setting :3
What can I add to a Wendy's Chocolate frosty to make it taste like a good hot chocolate?
I mean, in addition to homemade mint schnapps.
I'm now reminded of the classic "no cheese pizza with left beef"
But I have never before today heard of someone making a cheese-less heathen pizza, then putting cold cheese on it so it doesn't melt.
But I have never before today heard of someone making a cheese-less heathen pizza, then putting cold cheese on it so it doesn't melt.
Yesterday I was in the little grocery store (or deli, or whatever you wanna call it) a block away and I found myself in the aisle with flour etcetera, and it occurred to me that maybe they sold polenta - something I'd been told I could likely find in this sort of place.Polenta is literally just mix corn grit and water and cook that mixture. Everything else is details and additions, which you can do according to your own tastes and it's still polenta. It doesn't really even require a recipe to begin with.
Sure enough, they do! I bought myself a hefty 1kg bag of the stuff.
I've wanted to try polenta ever since I first read of it in one of my favourite fantasy books (The Wordsmiths and the Warguild) as a kid.
Now, at least a decade later, I'm here in the kitchen running on no sleep and it is time to pick one of the many conflicting recipes I've found on how to prepare it and give this a shot. :D
Folded pizza* with french fries inside. Gross as it may sound, it's the best thing I've ever eaten after a night of heavy drinking. The place I got it would also put all sort of stuff (spreads, sausages, eggs etc) inside like it's some kind of sandwich, if one wanted to.
I remember something similar at this one place a friend took me. It was essentially a toasted sandwich type of deal but instead of using plain ol' bread/bagels the clever bastards used two slices of pizza essentially. They weren't actually two slices since they were baked like mini-pizzas but the effect was the same. Shit was brilliant, you'd get that pizza hit with the crispy crust and the sauce and then whatever else you like in your sandwich would come up and say hi. It was a beautiful thing indeed.
"A pizza is a sandwich."(https://i.kym-cdn.com/entries/icons/original/000/028/596/dsmGaKWMeHXe9QuJtq_ys30PNfTGnMsRuHuo_MUzGCg.jpg)
Edit: Also, it's a calzone.
I love spicy food, but I have to wonder if my love of it isn't a contributing factor in the digestive issues I suffer from time to time.
A bit of internet trawling just now led me to a few suggested methods for combating spice-related stomach issues. They varied wildly in actual helpfulness (seriously, I counted at least three or four absolute morons suggesting to stop eating spicy food or eat less of it), but one interesting idea I saw was ginger root, or tea made from it.
Has anyone had experience with that? Using ginger to alleviate the general stomach-area discomfort that sometimes results from chowing down on a bunch of hot food?
I ate some delicious banh mi from this rad little bakery near a friend's house yesterday, complete with a nice pile of chili in the middle, and a while afterwards my stomach felt like it was being clenched in the burning fist of an angry fire elemental.
Worth it, of course, but it would be nice to eat what is becoming one of my favourite foods without practically incapacitating myself.
Jimmy, you're ending a post, in the food thread, with a cookie monster avatar, without "om nom nom?"
Fruit cake.
More seriously, maybe one of the items on this list? https://www.buzzfeed.com/briangalindo/17-horrifyingly-disgusting-retro-gelatin-recipes (https://www.buzzfeed.com/briangalindo/17-horrifyingly-disgusting-retro-gelatin-recipes)
Maybe not strictly festive, but you can probably spin them in some way to be more holiday themed.
you can probably spin them in some way to be more holiday themed.
you can probably spin them in some way to be more holiday themed.
Half lime half cherry gelatin.
I read that there exist red and white candy canes that are flavored like anise.
It presumably makes more of a difference when the coffee is prepared like cowboys would've done, which at best uses an old-fashioned percolator and otherwise is just the grounds straight in with the water in the pot. Modern filters fill the same purpose, so adding eggshells to that is just going to be doubling up.
Well, winter finally reached me. It snapped down to 6 degrees today.
Anyone got any recipes for warm winter-time drinks? My go-to has been pine tea for a while but would like to change it up a bit.
Makin peetza in me bigass toaster oven
Those 68-packs of mini spring rolls were half price again.
Aw hell yeah. Also I ate a kebab yesterday. The jury is still out as to whether it had anything to do with the chaos that erupted in my digestive tract shortly afterwards. It was dang tasty either way. *shrug*
I know I was joking about anise candy canes (I wasn't joking, if you know where I can get some that look like normal candy canes, hook me up), but this is an abomination:Spoiler (click to show/hide)
So far, this is the closest I could find...
https://hammondscandies.com/collections/candy-canes/products/naughty-or-nice-candy-cane
It's a mixed bag of strawberry flavored ones, and black licorice (close enough to anise for the job) flavored ones, identically colored.
Benefits of cooking while inebriated: Everything goes a lot faster.
Downsides of cooking while inebriated: Everything goes a lot faster than you think it's going.
Rice is currently burned on the bottom because I didn't attend to it in time. Time to bring out my inner Persian and say that it was intentional.
is maybe not breakfast.Sounds a hell of a lot like the words of a quitter to me!
is maybe not breakfast.Sounds a hell of a lot like the words of a quitter to me!
I was going to make roast potatoes today but I couldn’t get my hands on fat, so no Potatoes. Since if you can’t get your hands on fat, there’s not much point.
I was going to make roast potatoes today but I couldn’t get my hands on fat, so no Potatoes. Since if you can’t get your hands on fat, there’s not much point.
I had one for this.
Wait, do you not have butter/oil around somehow? Or anything fatty you could render down with only a bit of difficulty? I used to keep a bag of bacon "ends and pieces" around for cooking things that needed bacon fat.
Lard makes quite nearly everything taste better, honestly. It is a fact.
Lard makes quite nearly everything taste better, honestly. It is a fact.
Someone get me a sodastream, stat.
It may not be lard...butIt is, after all, the natural evolution of cream soda.
(https://cdn.shopify.com/s/files/1/0269/2121/products/Butter_Soda_Pop_94fa9149-0c28-4a02-9646-c0b6e6a2cc94.png?v=1571708694)
Putting hot chocolate mix into coffee is the best drink possible.
Putting hot chocolate mix into coffee is the best drink possible.
Hmm. Hmm.
I have had coffee with cinnamon in it (I assume quite a bit, it's difficult to taste when I do it myself) which was very good. So, I assume, this would (https://en.wikipedia.org/wiki/Ibarra_(chocolate))be even better?
I made some soup.
Meat sliced.
Lettuce chopped.
Tomato chopped and peeled.
Egg.
Onion and chili pepper minced.
I added half inch of water into the skillet, heat it until it boiled, then added meat and let it boil for 1 minute. Turned of the oven and moved the meat to a bowl.
Added salt. Added the tomato and boiled and crushed with spatula until it became paste and dropped the egg on top of the tomato paste. Turned to lowest heat and let the egg be cooked. Moved the egg to the bowl.
Added some water and brought it to boil with high heat and put in lettuce and then turned off the oven and got the soup to the bowl. Added some soy s
Put some oil into the skillet and fried the onion and chili pepper and added them to the soup.
I want a goddam personal taco truck.Maybe one day when I can afford to retire, I'll run a food truck, and you can shop there. No guarantee of tacos, though. Probably pulled bbq meats and macaroni and cheese.
I want a goddam personal taco truck.Maybe one day when I can afford to retire, I'll run a food truck, and you can shop there. No guarantee of tacos, though. Probably pulled bbq meats and macaroni and cheese.
Yeah, the 10 to 15 minute cook time on chicken prevents it from being a viable food truck item. Most people don't expect to stand around that long in front of a food truck.
I made a hard-boiled egg by baking it in my oven and it came out pretty fine.
I made a hard-boiled egg by baking it in my oven and it came out pretty fine.
I want to tell you that's not what words mean, but I've made "twice baked potato balls", where the second baking is in a deep fryer.
You need a big bowl to mix it all in, because nearly 50% of the finished product is potato.
What do you call it when you make an egg, and its solid all the way through, but you didn't use water? Baked Eggses?
Made some "Fauxjitas" for lunch today.
Brought frozen fajita meat in a bag, some corn tortillas, and the veggies to make them...
Brought them to work. Since we cannot use skillets of any kind at work, I instead brought my industrial hot air gun. (I keep it clean and tidy, so it's fine) Microwaved the veggies than hot-aired them to give them the carmelization they needed.
Worked out pretty good all things considered. Still not real fajitas though.
"Chutney" is another one of those words that isn't nearly as specific as we might think it is, like curry or masala.
Except a large number of curries don't even include curry leaves as an ingredient. The word "curry" just means "sauce", much like "salsa". And while a habanero salsa is indeed spicy, the marinara on a plate of spaghetti is also a salsa.
Doesn't curry specifically refer to a sauce with yoghurt?Nope! Although that's probably one of the most popular example styles in the west, it's not an exclusive distinction. Plenty of light, more savory curries out there (but I'd hazard a guess that most do at least use ghee, because ghee is magic and one of the four basic food groups along with curd, rice, and salt).
Salsa is just sauce, but Curry is either from Old English for Cuisine, or Tamil (Kari) for charcoal. Neither of those tells anyone anything, so you have to go with the understood meaning as opposed to defined meaning.The split comes when the defined meaning in Europe/America is different and more specific than the defined meaning in India (or Thailand for that matter, but I don't know anything about that). In India, curry just means sauce. No, it doesn't tell anyone anything. Neither does "masala", which means "mix (of ingredients/spices)". You're still going to be offered masala dosa or thali with multiple curries. Which curries? What masala? Pffft, fuck you, eat it and find out!
Also, I'd kill for a masala dosa right now.Wouldn't we all, brother... Wouldn't we all.
Also, I'd kill for a masala dosa right now.
Could also go in the drunk thread, but it's food chemistry-related so I'm putting it here.
I bought Abuelita (I couldn't find Ibarra) chocolate and canned coconut milk (it's thicker than the bottled stuff for whatever reason). Tomorrow night I'll have non-dairy hot chocolate, with a bit of spiced rum to thin it out.
Southwestern China has arguably the best chili and spice in the country. Other food that relies on chili and spice might not stand out much. Japanese food, on the opposite of spice and chili, is somewhat popular there among foreign restaurants.
Isn't that just a Hot Pocket?
Yes this is correct. Subjective but correct.Southwestern China has arguably the best chili and spice in the country. Other food that relies on chili and spice might not stand out much. Japanese food, on the opposite of spice and chili, is somewhat popular there among foreign restaurants.
Thai Curry, being made from coconut and as much spice as is reasonable, is the best curry. I'm saying that as someone planning on going to one of the Indian restaurants nearby in a few hours.
Recipes seem kinda restrained for what they put in focaccia, but I think if I were to try again, I might be more adventurous. Grated asiago cheese over the top to finish, maybe some actual garlic thrown in the dough rather than garlic powder. All sorts of stuff you could load it up with, although after you've poked holes in it, I don't know how much weight or grease or w/e the dough would actually support.
a) not knead the shit out of it so much. I think the texture was fine but I expected it to be, I dunno, softer.
Yeah, and pizza dough gets stretched thin enough that too much kneading doesn't really show up in the final product.You underestimate how much I knead a pizza right now.
Yeah, and pizza dough gets stretched thin enough that too much kneading doesn't really show up in the final product.You underestimate how much I knead a pizza right now.
butter (I only used about half a tablespoon, but the recipe called for more
2. The bouillon didn't disperse through the layers of the onion particularly well, so I may skip that next time and just salt it after it bakes and I break it up a bit.
butter (I only used about half a tablespoon, but the recipe called for more
2. The bouillon didn't disperse through the layers of the onion particularly well, so I may skip that next time and just salt it after it bakes and I break it up a bit.
That also probably affected how well the onion cooked. I usually look up 3 recipes when I make something new, and try to not substitute or change anything the first time.
Possibly. Anyone changing a recipe before trying it gets what they deserve I suppose. In my case I think I cut the pit too small since that's all of the butter that would fit, but that too could have been implicated in it not turning out perfectly.
After seeing a YouTube video on it (by Townsends I believe it was), I tried baking an onion.
Possibly. Anyone changing a recipe before trying it gets what they deserve I suppose. In my case I think I cut the pit too small since that's all of the butter that would fit, but that too could have been implicated in it not turning out perfectly.
I mean, not judging, we all do it. Another solution would be to try to pry the layers apart slightly would probably help the flavor seep in better.After seeing a YouTube video on it (by Townsends I believe it was), I tried baking an onion.
Who?
I completely misread that as "cherry" cream sauce, and began to wonder just what sort of abomination you'd concocted...
I completely misread that as "cherry" cream sauce, and began to wonder just what sort of abomination you'd concocted...
Ykno tho I bet if you put like some sugar up in that it'd be a great sauce for desserts.
This one was for pasta and has sherry and lemon zest and garlic.
(I had a friend who legitimately thought I was pulling his leg when I told him that, yes, tacos can be made with fish).
Chili sauerkraut is kinda growing on me
Have you tried to heat it in a pan before serving?I have not! I just got back from the gym with workout munchies, so I've been forking the stuff straight out of the jar like any civilized person would do.
Hmm, not too sure about fish cocks... I mean "kokk" is the Norwegian word for "cook (noun)", and "kokt" is similarly "cooked (adjective)"... Perhaps fiskekaker? "Kake" has the sort of 'ah' sound as in cock, and fish cakes are a very traditional part of norskie gastronomy... despite primarily just being mushy fish-flavored cardboard.
Mmmm, yes, good ol' lutefisk... Depending on who's making it, it's actually surprisingly edible. Smells like a dead man's fart when it comes out of the oven though.
It is absolutely intended solely as a vehicle for pea stew, crispy bacon bits, vast amounts of butter and multiple helpings of aquavit though.
I recently discovered that some People make mashed potato so mashed that it’s practically a liquid. Mashed potato should be thick and buttery! Filling in the mouth, swallowed whole! Due to this discovery, I am now forgoing mashed potato entirely, and will now subsist on raw potato instead.Yeah, that's gross. It's supposed to be dry and fluffy!
My condolences to your contacts of the day, be they coworkers, friends, family, or other.
Waht the hell is rum ham that sounds ungodly.
Also, no dairy here except eggs.
Eggs are raw meat, same as honey and other forms of dairy.Do not start that argument, please. I like eating food and being alive, I don’t want to stop yet.
Eggs are raw meat, same as honey and other forms of dairy.
Apparently this is a common mistake. Probably because eggs are in the "dairy" section in supermarkets. I feel bad for this mistake, since I'm from America's Dairyland.
Eggs aren't fetuses - they're eggs. Almost never fertilized, which is why I eat them as a vegetarian. I also eat fish roe, when it comes up.
I made fresh pasta. Now I didn't use any pasta making machine and all I can say is that doing it by hand wasn't worth the effort (~3h total). They were decent enough but not that much better to the store bought ones to justify doing it again for any other reason other than for shits and giggles.
I love sourdough but it's definitely to taste. I know some people that can't stand it.
Sourdough is best bread.
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Bake it at night maybe? Unless it's sweltering even at night.
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Bake it at night maybe? Unless it's sweltering even at night.
Unrelated, but I managed to set a tea bag on fire while making tea yesterday. The little tab at the end of the string was dangling a little too close to the stove eye...
I'd like to make bread, but running my oven in the summer is a bad idea; my air conditioner is already running most of the time.
Bake it at night maybe? Unless it's sweltering even at night.
Unrelated, but I managed to set a tea bag on fire while making tea yesterday. The little tab at the end of the string was dangling a little too close to the stove eye...
You put the teabag in while it's still on the stove?
The tea crowd is going to crucify us for using tea bags anyway
But as it turns out, most people don't know shit about tea and are perfectly fine putting some sort of vaguely hot water into a mug and leaving the bag in until the last drop. Like me.
and who the fuck even knows what kukicha is.
I drink my tea
iced.
/me flees
I mix a bunch of tea and sugar in water in a big fucking glass jar and leave it in the yard until I think it's ready.Sun tea (https://thepioneerwoman.com/food-and-friends/how-to-make-sun-tea/) is best tea.
Tea level: Teximum
Got that sweetness that damn near tricks your mind into thinking it's actually savory and a tart pop to finish it.
I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.
I looked up how fried rice is actually done (As opposed to just pouring it in a frying pan, but it was pretty much just that anyway) and made some sweet chilli sauce salmon and it was good.
I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good
I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.
Aww yeah boi, I like 'em thicc and * F L A T *
Like an alien saucer, Unidentified Flying Penis
I looked up how fried rice is actually done (As opposed to just pouring it in a frying pan, but it was pretty much just that anyway) and made some sweet chilli sauce salmon and it was good.
I'm disproportionately proud in comparison to effort every time I make asian-ish food because it looks so damn good
I think there's a pretty big difference between just making fried rice and making it with care. At least, when I looked up restaurant quality fried rice and made it, it came out better than any other fried rice someone has made for me at their home.
I've been experimenting with cold fermentation of yeast dough during the lockdown.
Results after cooling down:
Both batches produced breads of about the same size. The crust is decently hard, but is darker on the second batch. Consistency is about the same. The inside is firm with no large bubbles.
Taste is about the same, though both batches may be slightly different from white wheat bread without cold fermentation. Hard to tell. Might be due to the flour that was used.
Might try with white wheat flour next time.
Depends on the beans, some take longer and more prep than others.
Thick and flat makes me think of uromastyx tummy scritches (https://www.youtube.com/watch?v=ZX_3LrOmoD4) which are not to be eaten because they eat flowers.I'll let you try my pork pancake *eyebrow waggling intensifies*... wait, I don't think that turned out right. Cancel those waggles.
Aww yeah boi, I like 'em thicc and * F L A T *
Like an alien saucer, Unidentified Flying Penis
Maybe I use normie beans or something, but I've never had to soak for more than about 30 hours. I think even with salt, your beans are going to get sour. I don't refrigerate soaking beans though, so I don't really know what effect that will have (aside from slow down the soak obviously) but I think it depends a lot on what kind of microbes live where you're at. At least where I'm at, it's easy to tell. Once the top of the water starts to have a foam of protein, then it's time to freeze or use the beans or else they'll be sour.Depends on the beans, some take longer and more prep than others.
Okay. I'm shooting for a week of soaking this time. I added some garlic salt to the water and I'm leaving them in the fridge. Hopefully that will prevent anything trying to grow in the water.
Maybe I use normie beans or something, but I've never had to soak for more than about 30 hours. I think even with salt, your beans are going to get sour. I don't refrigerate soaking beans though, so I don't really know what effect that will have (aside from slow down the soak obviously) but I think it depends a lot on what kind of microbes live where you're at. At least where I'm at, it's easy to tell. Once the top of the water starts to have a foam of protein, then it's time to freeze or use the beans or else they'll be sour.Depends on the beans, some take longer and more prep than others.
Okay. I'm shooting for a week of soaking this time. I added some garlic salt to the water and I'm leaving them in the fridge. Hopefully that will prevent anything trying to grow in the water.
Speaking of, one thing you can try is to freeze it after soaking, which breaks the cells apart. Personally I tend not to find it necessary, but my grandmother* insisted it was the key to good beans. I find the cook time to be the most important.
When I do it, I bring the beans to boil for 20 minutes or however long it turns out to be, but that kind of ballpark, and then set them on a high simmer for the rest of the afternoon. This works if you're cooking them straight up (although I've never tried without at least some salt and garlic) or if they're already in something like chili.
Since types have been brought up, I'll discuss that as well, although it's hard to do it entirely in In English, because in English beans are just beans. In Spanish I use frijoles and habichuellas, which are small flavorful beans and medium sized ones with more of a starchy texture. I can verify that it works okay with alubias (the big white ones that make you fart) but I don't use them since they're not my preference. I don't know about porotos (big colored ones with more tooth).
As for some of the specific cultivars that I have in my pantry right now, I can only find an English name for kidney beans and navy beans. Other than that I'm only getting translations like "black bean" and "small red bean" which is maybe not so helpful.
Haricots Rouges, according to the bag. I think the last ones started going sour, and also were still crunchy. Maybe they're "supposed to" be almost crunchy?I think that should be more or less just the same as the kidney bean I have, so although it's not the softest of cultivars, it shouldn't be to the extent that it can be called crunchy. Anyways three days should definitely be more time than they need to soak, so it's definitely a question of cooking rather than soaking. Especially if you're comparing to canned beans and want that kind of texture, you need to cook them for a long time at a low temperature.
Haricots Rouges, according to the bag. I think the last ones started going sour, and also were still crunchy. Maybe they're "supposed to" be almost crunchy?I think that should be more or less just the same as the kidney bean I have, so although it's not the softest of cultivars, it shouldn't be to the extent that it can be called crunchy. Anyways three days should definitely be more time than they need to soak, so it's definitely a question of cooking rather than soaking. Especially if you're comparing to canned beans and want that kind of texture, you need to cook them for a long time at a low temperature.
I do kinda wanna make some "everything" baguettes like they have in the store, but I figured I should just do a basic loaf before I started experimenting.
My "trying to eat at home" meals since this all started:
-Beef Stroganoff. Lasted me about 5 meals.
Update on the bread:
Okay, it is "just" white bread but it's better than bread I've had from most restaurants, let alone bought at the store. It's CRONCH on the outside, perfectly soft and fluffy on the inside.
I just wish I had a way to make sandwich slices. I think next time I'll go for a recipe that makes more of a typical loaf, as opposed to the baguette and round-shaped thingy I made this time.
...how is a baguette not a great shape for a sandwich? It comes in perfect holding shape
you don't have... knives?
...are you sure you're not talking about bread sticks
...are you sure you're not talking about bread sticks
I have a block of hard salty cheese that doesn't melt. What can I use it for?
Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.
I have a block of hard salty cheese that doesn't melt. What can I use it for?
Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.
Sounds like a decent candidate for frying, though I guess it depends on how hard it is.Spoiler: recipe for refernce (click to show/hide)
it didn't melt at 550 F, so it's unlikely to melt ever
Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units.
Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.Although, those both ultimately cite the same page (https://www.thespruceeats.com/hot-chile-peppers-scoville-scale-1807552) which puts them both in the same range - 350,000–855,000.
Well, I had to look up "scotch bonnet" and saw that wikipedia (https://en.wikipedia.org/wiki/Scotch_bonnet) says:QuoteMost Scotch bonnets have a heat rating of 80,000–400,000 Scoville units.QuoteHabanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.Although, those both ultimately cite the same page (https://www.thespruceeats.com/hot-chile-peppers-scoville-scale-1807552) which puts them both in the same range - 350,000–855,000.
Made apple and blackberry pie.
Yum.
It was short pastry. I tend to make it with much less sugar than most (all that I've seen) recipes.Made apple and blackberry pie.
Yum.
That does sound good. What kind of crust did you make?
It was short pastry. I tend to make it with much less sugar than most (all that I've seen) recipes.
Yesterday was muffin day. I zested and squeezed an orange into the mix. Turned out well.
Frying up some black n’ white pudding for elevenses.
Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.
Frying up some black n’ white pudding for elevenses.
Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.
Cooking for myself takes most of my energy/motivation these days. Luckily, you can just cook some meat in a crock pot and put it on lightly toasted tortillas with some peppers and/or onions, and just coast for 2-3 days.Make soups. Cook once, eat 2-3 days.
Last night I learned that you can make a pretty rad gravy using Vegemite. :o
Is there anything it can't do?!
Been trying a poor man's attempt of a homemade pulled pork.Result: Dry as fuck, with a tough crust. Almost no flavor.Spoiler: Attempt #1 (click to show/hide)Result: Moist and sweet, delicious as fuck. Not as cheap. Not as spicy as I thought it would be, but don't care.Spoiler: Attempt #2 (click to show/hide)
This knowledge will make a fine addition to my collection.
Question: Can I reuse the cooking liquid for marinating another pulled pork? Or is it better to reduce it to broth and sauce? Also, any help on separating the fat? Got it all in a plastic container in the fridge.
Cooking something for about 6 to 7 hours only to get dryness and no flavor must be terribly dissapointingYou'd say that... But then you're probably not Scandinavian.
Pork loins are hard to cook. The only way I've found to cook them so that they don't turn out dry as saw dust is to smoke them at a low temperature in an electric smoker. Even slow cookers dry them out.
When I make BBQ, I use pork shoulders instead, and it seems to work pretty well. Apply dry rub, smoke for 2 hours, then slow cook for about 8 hours more on low. Sauce as desired.
Made shakshuka for the first time today, and made a few small mistakes. I put in a bit more cayenne in than I should have, so it was spicier than I liked it, but the big mistake was overcooking the eggs. I actually don't really like runny eggs, but for this I wanted to give it a shot. Unfortunately, the eggs went from the whites not being cooked to oops the yolks are cooked through in about 2 minutes.
Oh well, I'll adjust the spices a bit next time and be more careful with the timing on the eggs.
Made shakshuka for the first time today, and made a few small mistakes. I put in a bit more cayenne in than I should have, so it was spicier than I liked it, but the big mistake was overcooking the eggs. I actually don't really like runny eggs, but for this I wanted to give it a shot. Unfortunately, the eggs went from the whites not being cooked to oops the yolks are cooked through in about 2 minutes.
Oh well, I'll adjust the spices a bit next time and be more careful with the timing on the eggs.
2 minutes? Yeah, eggs are usually cooked in 1 minute.
Made shakshuka for the first time today, and made a few small mistakes. I put in a bit more cayenne in than I should have, so it was spicier than I liked it, but the big mistake was overcooking the eggs. I actually don't really like runny eggs, but for this I wanted to give it a shot. Unfortunately, the eggs went from the whites not being cooked to oops the yolks are cooked through in about 2 minutes.
Oh well, I'll adjust the spices a bit next time and be more careful with the timing on the eggs.
2 minutes? Yeah, eggs are usually cooked in 1 minute.
Well, it's simmered at a low temperature and it took 8 minutes for the whites to stop being translucent.
I've never tried to make stock. How do you guys do it? I think having some chicken stock or vegetable stock around would be a huge benefit to my cooking.
I've never tried to make stock. How do you guys do it? I think having some chicken stock or vegetable stock around would be a huge benefit to my cooking.
I've always wanted to try at making my own curry and chili spice mixes but I have no idea where to begin. We have mystery chili growing in a pot now so this would be a good time to Google it I guess.
I tried sun drying some leftover chilis some years ago but they went to rot. Probably have to use an oven or something in my climate.
Chilli:Sounds like a decent chilli, I am going to try that!
Ground Cumin seeds (No, you cannot make chili without this, it is what gives chili it's characteristic scent and flavor! that's like trying to make cinnamon toast without cinnamon.)
Tomatoes
Celery (or celery salt)
Peppers (of some kind. You need the pepper flavor.)
Onion
Garlic
Beans
Sometimes called for: Oregano, Parsley flakes, meat
You can hash that up with all kinds of other ingredients, but that's the basic skeleton of a chili.
Oh, I forgot to tell about this, but we made our own messmör (https://translate.google.se/translate?hl=sv&sl=sv&tl=en&u=https%3A%2F%2Fsv.m.wikipedia.org%2Fwiki%2FMessm%C3%B6r) earlier this week (just cow milk though, since that is what we make cheese from).Spoiler: Messmör! (click to show/hide)
It's very salty and tastes almost like liquorice. Maybe tangentially similar to marmite and/or aussmite? They're all made by caramelising leftovers I believe? Messmör is caramelized whey.
I didn't link the the linked English will article on it (https://en.m.wikipedia.org/wiki/Primost) because it was about some weird distasteful Norwegian kind of cheesebutter and thus claimed messmör is a Norwegian cheesebutter and that's just not right.
I made pirogi last night.
I had no idea how much pirogi 5 potatoes and a few cups of lour could make. I now have pirogi for days
Without shells they absorb stuff. With shells its just saving some time on some egg salad i guess
Without shells they absorb stuff. With shells its just saving some time on some egg salad i guess
And I don't think I want them absorbing whatever piss-looking liquid they're floating in.
Ok so, what is apple mash? I could google it but displaying my ignorance drives conversation.
Apple cake? Do share recipe.
Cake was also directly translated, I don't know if breadier cakes (like say octobre cake (https://www.tasteline.com/recept/mammas-oktoberkaka/)) count as cakes in EnglishThey do, usually.
The only exceptions I can think of where it's called bread but are arguably cake are banana bread and corn bread. And I'm sure saying corn bread will trigger some southerners.Cake was also directly translated, I don't know if breadier cakes (like say octobre cake (https://www.tasteline.com/recept/mammas-oktoberkaka/)) count as cakes in EnglishThey do, usually.
My wife cuts them up into little bite size squares and does magic to them, presumably involving salt, pepper, olive oil, and grated Parmesan cheese, then I think she cooks it in the oven at 425oF for 20 minutes.
That will take care of 1 butternut squash.
My housemate made a batch of curry last night! He and his brother make it right, too, this isn't premade stuff.
I initially turned it down, sated and, well, a little standoffish. Moods. What can you do?
But after a little while I came back and had a taste, and it was just as good as I had built it up to be. Crunchy red pepper, diced pork bits, but mostly just a lovely orange-yellow sauce that fit into the rice so well.
We chatted last night for the first time in over a week. No animosity, no problems, I just prefer to keep to myself. It was really nice. Caught up a little over some food.
Edit: I had left out some things when I came back a few nights ago, and he had used them. Quality rice, fresh onions, even a little seaweed. Mmmph, I'm going to go get some more tonight. Like he says, it's so much more efficient to make in batches.
11. Enjoy the leftover mixture :D.
Okay, so someone try this food thing they were refusing to sell to me in a dream and report back.
Basically, like. They had a hotdog bun? And in the hotdog bun they had a breadstick looking thing, smaller, doughier/denser bread (practically, I could see something like you normally make cinnamon rolls from, just hotdog shaped). And they slathered the inside of the bun with what looked like icing with sprinkles, coulda' been cream cheese or whatever I guess? And that was it. It was called a candied hotdog or somethin'. It was not diabetic friendly (they were assuming I was taking it to one for some reason! Gimme the goddamn candydog!). I kinda' want to know what it tastes like.
Today I learned curry powder on plain tortilla chips is remarkably good.
I don't know if they actually sell the stuff anywhere, so, like. Take plain tortilla chips, put them in a bag with a good dose of curry powder and shake well. Done.
opinions on smearing whole roast garlic on bread
opinions on smearing whole roast garlic on bread
The ritual boomer effigies to the jolly red communist gift giver have been presented on the traditional offering altar.
Hopefully the ritual will bring about the downfall of the bourgeois, and usher in the new communist era.
(https://i.postimg.cc/bwPTzRXJ/cookies.jpg)
Does anyone have some decent ideas about eggs? I have too many of them. Like 60 too many.
I've mostly been doing boiled eggs, potato omelette and banana bread but it's not even making a dent.
Have you ever had cardemom cake (https://lindasbakskola.se/2015/08/31/gammaldags-kardemummakaka/)? It's only one egg but it's the tastiest bread/sponge cake.
Lemon squares/tart with a curd-style filling can run through eggs really fast.
Everything but the bananas+choc are fine. The bananas and chocolate are in fact an abomination against God and Man. The cosmic police are on their way. Prepare for planetary annihilation.I was ready to post the same! Garlic bread (essentially) is lovely, white sauce on pizza is the best (though dangerously cheesy... literally...) and I like mushrooms on pizza for their texture and hint of xenoflora.
So I had an idea in my head a couple of days ago and I'd like to hear what you guys think about it.
A pizza with white garlic sauce, mushrooms, and... Chocolate covered bananas. For some reason I just think it would taste great.
The ritual boomer effigies to the jolly red communist gift giver have been presented on the traditional offering altar.
Hopefully the ritual will bring about the downfall of the bourgeois, and usher in the new communist era.
<<Snipped Image>>
Ngl, those look great
Recipe?
I learned today that despite what the internet says, you can't substitute baking soda and vinegar for an egg. At least you can't in cornbread.I'm sorry, what the fuck?
I learned today that despite what the internet says, you can't substitute baking soda and vinegar for an egg. At least you can't in cornbread.
I was mixing some up when I realized I lacked the egg I needed, and figured I'd give it a try. It smelled... close to right while baking. It even tasted right initially. But, as I learned, instead of cornbread, I had Almost Cornbread that slowly but inexorably becomes Picklebread in the back of your throat.
The substitution said a teaspoon of baking soda to a tablespoon of vinegar, but I feel like if I used like a teaspoon of vinegar it might have had a tolerable flavor profile. The crumb was also much too delicate, which I expected since one of the jobs of eggs is to bind stuff like that together.
Lesson learned: check for eggs first next time.
I found a website with all the best Specialty British Foods:
uk-food.glitch.me (https://uk-food.glitch.me/)
What kinda beans did you use?
I'm going to attempt to make cast iron skillet pizza this weekend, per this recipe: https://www.youtube.com/watch?v=9TjUWnAK0cg&t=482s
Will post pics.
Thing to not do: Cream of sweet and sour chicken, with added cheese and curry powder. Took canned cream of chicken, cooked frozen (innovasian brand) sweet and sour chicken, cooked both, stirred together with extra curry powder and some cheese.
It was edible, but. Barely. With a look, taste, and texture disturbingly close to actual vomit. Would not recommend!
3 dry cups is enough for my family for like 4 dinners lol.
That said, make some friend rice with it!!!
I add onion, egg, soy sauce, ginger, and just a little bit of hoisin to mine.
3 dry cups is enough for my family for like 4 dinners lol.
That said, make some friend rice with it!!!
I add onion, egg, soy sauce, ginger, and just a little bit of hoisin to mine.
rice is friend not food
3 dry cups is enough for my family for like 4 dinners lol.
That said, make some friend rice with it!!!
I add onion, egg, soy sauce, ginger, and just a little bit of hoisin to mine.
Or make a traditional Dutch / Belgian dessert from it: rijstebrij (rice-sludge)
Cook your leftover (cooked) rice in sweet milk (milk with sugar) for about 45 minutes.
Add a pinch of cinnamon or vanilla. Or both.
Add a handful of raisins
add egg-yolk.
Serve sprinkled with brown rock sugar
enjoy!
You can eat it hot, or let it cool overnight in the fridge, with will make it more pudding-like.
Yo what
I wanna make tasty meat-filled race cakes. How do you fry em usually?
another good idea but I already seasoned the rice before cooking it :L savoury sweet rice pudding would not work out well I think.I mean... maybe try it anyway? Savoury sweet can work out pretty well sometimes. I expected terror when I mistook the curry powder for cinnamon when making a pb&j sandwich but it was actually pretty good.
I'm a sucker for that pressed fish meat that is called crabfish or whatever and tastes a bit like crab (duh) or shrimp. That or shrimp would probably be great in fried rice ballsI love "imitation crab"! Easily more than I like crab meat. I totally want to stuff some rice balls with chewy fish homogenate.
Great if you could get a good friededy surface and good ricey inside
another good idea but I already seasoned the rice before cooking it :L savoury sweet rice pudding would not work out well I think.I mean... maybe try it anyway? Savoury sweet can work out pretty well sometimes. I expected terror when I mistook the curry powder for cinnamon when making a pb&j sandwich but it was actually pretty good.
RIPasta.
You can bake pasta/spaghetti, right in the sauce if you're especially lazy like me.
Coconut chilli split pea soup is my new favourite thing. Lots of onions fried with spices (crushed cumin, coriander, yellow mustard seed, chilli flakes, turmeric), tinned tomato as the cooking liquid, yellow split peas, whole habaneros for flavour. Coconut milk at the end.
Suspect it would be even better with some garlic and ginger root, but didn't have any on hand.
Rather than eating plain rice and a single boiled leafy green (vegetarianism doesn't exist here) for lunch in the cafeteria at work, I got a hotplate and a single pot. Time to get creative.
Rather than eating plain rice and a single boiled leafy green (vegetarianism doesn't exist here) for lunch in the cafeteria at work, I got a hotplate and a single pot. Time to get creative.
I once ordered a vegetable stir fry from a local Chinese place, about as Chinese as they come outside of China because of the big diaspora here.
"Vegetable" was correct. I got some indistinct oily green leaves, either bok choi or spinach I think, and noodles. Never made that mistake again, haha.
My impression of asian (vaguely defined) cuisine is that they were more about vegetables than the West in general.
Chili came out pretty good. Used too much stock so it's saucier than I wanted. I sorta wonder, based on the recipe I worked off of, how spicy I made it. They were putting tablespoons of several different chili mixtures. I don't think I used anywhere near that amount. It's hot enough to make me sweat. Can't really imagine what it would have tasted like with 2x the spice.
I used about 18 oz of Beef Stock and 8 oz. of tomato sauce for 2 pounds of meat and a can of beans and some onions and garlic and all the spices. I thought it would reduce after a good boil for 30 minutes and then 20 minutes....but it still came out a little too watery. I also didn't drain the fat because tbh I like it. But maybe that messed with the consistency too.
I tend to use beef stock in meat based dishes instead of water these days. My mom used to make pretty much everything with water. Chili. Pasta sauce. Stews. Rice. W/e. I take her recipes and replace that with beef or chicken stock or something where applicable. Just gives the base of what you're making so much more flavor.
Pro-tip for starch: mix it first in a little bit of COLD water. Then it will become a smooth mixture which you can then add to your food to thicken it without lumps
does anybody know any good lactose intolerant dessert?
every child of the family makes food once a week and my sister now has a boyfriend who is lactose intolerant so i need to change my cheesecake to something else
Pies doesn't usually contain dairy, right? A fruit pie with some coconut ice cream could be neato.
Pies doesn't usually contain dairy, right? A fruit pie with some coconut ice cream could be neato.
Butter gets used for a number of recipes though, so you'd have to find a recipe without or some kind of replacement
Coconut milk ice cream is pretty tasty. If just ice cream seems a bit passé, throw some fruit at it until it becomes interesting through the powers of garnish.
There's lots of dairy-free fudge recipes out there.
does anybody know any good lactose intolerant dessert?
every child of the family makes food once a week and my sister now has a boyfriend who is lactose intolerant so i need to change my cheesecake to something else
Really, a good beef stew is what I'd make with those. It's the piece of cow that has 'stew' written over it!
Bonus points if you use a good dark double trappist beer to stew it in.
EDIT: You could also buy a cow tongue, and invent a new dish called tongue in cheek, just for culinary giggles.
Is ox cheek what you brets get at cheeky nandos?
I would be more apt to "Cook" the chicken with ultrasound rather than mechanical slapping. Technically, they are the same exact thing. (an accoustic wave is just a front of kinetically charged particles engaged in a group oscillation within a medium)
It would be easier to set up, cleaner, and more likely to deliver the energy in the way you want it delivered.
This soup better be spicey!Spoiler (click to show/hide)
The (incised) adjuma pepper is floating in broth made with chicken legs with bones (will remove the bones once the meat has fallen off), fried bell pepper, red onions, fried sambal oelek, a little garlic, pimentos (=allspice) and foil. Will add broccoli 5 minutes before it's done (or it will be nothing but green sludge). It already smells great.
My cat is trying to warn me for the after effects of such a spicy soup.Spoiler (click to show/hide)
I made asian pork, mashed potatoes, carrots, and broccoli for my family in the first major gathering since covid. They are all vaccinated, as are we.
Made cheesy garlic bread too.
The pork was seared, then covered in sesame oil, just enough hoisin sauce to be sticky, ginger, and sage. Mashed potatoes were mashed potatoes. Had cheese and sour cream in em. Carrots has brown sugar and cumin on them. Broccoli had olive oil and salt and pepper, dats it. EVerything went in the oven for varying periods of time.
Maruchan Yakisoba noodles heated in chicken stock and hoisin sauce with a bit of ginger is a distinct improvement. Did not use any flavor packet, so its even less unhealthy.Speaking of those flavor packets, I'll tell you a secret, at least with the powdered ones: Two parts teriyaki beef to one part spicy chicken, used sparingly, is amazing. Empty the three packets into a little bag or container and shake well. Easily one of the best seasonings I've had to date, and pretty versatile in what it's good on (i.e. everything I've put it on so far).
There's a market niche for low carb/low salt easy cooked meals that isn't being filled in US grocery stores, right now.
Just scoop out the beans? It'll probably be fine.
I see, with eyes full of horror, not tomatoes coming out of the can, but baked beans in tomato sauce.
Gods have mercy on me. Don't let tomorrow be ruined.
Just scoop out the beans? It'll probably be fine.
The sauce has already become one with the bean
A casual read from the internet indicates putting it your fridge until it softens, mixing the shit out of it, then refreezing it. If it doesn't soften too far it should refreeze with around the same texture.
As for freezing too much, the internet says higher fat content reduces the freeze (I'm guessing you read that since you tried half and half instead of condensed milk) and adding a little alcohol to it because alcohol doesn't freeze.
A casual read from the internet indicates putting it your fridge until it softens, mixing the shit out of it, then refreezing it. If it doesn't soften too far it should refreeze with around the same texture.
As for freezing too much, the internet says higher fat content reduces the freeze (I'm guessing you read that since you tried half and half instead of condensed milk) and adding a little alcohol to it because alcohol doesn't freeze.
Couldn't add alcohol, I'm a teetotaler and don't have any available. Did add a pinch of salt, along with about half a cup of sugar. Froze even harder after re-mixing. Breaking/shaving off a bit, aside from the ice it has a very milky flavor, like chocolate milk with ice added. If it wasn't for the obvious taste of ice, it'd be pretty decent. It probably did soften too far before I mixed it, because I left it in my fridge for about 10 hours. I can't really put it in for less than that because I'm at work for that time.
Curry powder on garlic bread: Never again.
So as I wrote in the gardening thread, any ideas are welcome! I've been thinking of looking up fried green tomatoes that I know of because of the movie and been made the impression if it being an American iconic dish, but I don't really know for sure if it is a real dish even. Is it a good eat, if anyone of you have had it?
Wrong kind of curry powder? Too much and it was gritty? I can definitely imagine some masala blends being awful but others should be alright.Maybe wrong kind? Definitely wasn't too much, I went fairly easy on it and this particular curry powder isn't gritty at all. Mostly it was just intensely confused and pretty nasty for it.
A casual read from the internet indicates putting it your fridge until it softens, mixing the shit out of it, then refreezing it. If it doesn't soften too far it should refreeze with around the same texture.
As for freezing too much, the internet says higher fat content reduces the freeze (I'm guessing you read that since you tried half and half instead of condensed milk) and adding a little alcohol to it because alcohol doesn't freeze.
Couldn't add alcohol, I'm a teetotaler and don't have any available. Did add a pinch of salt, along with about half a cup of sugar. Froze even harder after re-mixing. Breaking/shaving off a bit, aside from the ice it has a very milky flavor, like chocolate milk with ice added. If it wasn't for the obvious taste of ice, it'd be pretty decent. It probably did soften too far before I mixed it, because I left it in my fridge for about 10 hours. I can't really put it in for less than that because I'm at work for that time.
Yeah, not too much to fix it then. Let it defrost slightly before eating?
Fattier cream makes smoother ice cream, or just make a custard if all you have is half-and-half.
Looks very nice! I'll probably end up making a swedified version of it anyway (as usually happens ;) ) so don't tell the continent or I'll be hated by the entire place :P
Tannins in wine come from the skin of red grapes, the seeds and the oak barrels the wine ages in. You can detect tannins as the bitter, astringent sensation in your mouth. You get a similar sensation from drinking black coffee, black tea or eating dark chocolate. People who are intolerant to tannin can experience headaches/migraines, stomach ache or bowel irritation. So, if you are intolerant to tannin when drinking wine, you may get the same effect drinking coffee or black tea.
Kimchi isn't very hard to make IIRC once you have the ingredients.
You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ????.
I'll see if I can scrounge up better tea since as you probably guessed this is indeed the cheapest stuff I could find at the grocery store. That's admittedly one reason I started drinking it: way cheaper and more convenient than buying soda constantly when all I had to do was grab a few bags from the box and boil it in water.
Steeping at a lower temperature is something I can try too. I can confirm that drinking it while eating does help, so there's that at least.
Kimchi isn't very hard to make IIRC once you have the ingredients.
You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ????.
Oh I know, the trouble is the ingredients themselves, some I can get, but the main one being the cabbage is kinda hard, not sure our sort of cabbage would be good for it.
I would like to invest in your chicken stocksMy portfolio has futures in soups and sauces, as well as options in pasta dishes and maybe some kind of risotto.
I would like to invest in your chicken stocks
Anyone know good quail recipes?
Also be careful with wild fowl (or game for that matter). It can contain lead. Chew carefully, don't swallow the bullet fragments.
I once discovered a lead shotgun pellet when biting on a piece of christmas dinner duck.
One, the proper way to make lemon frosting is to just squeeze out a lemon over a pile of powdered sugar. That's, like, it. You empty one whole lemon's juice onto a pile of powdered sugar and stir. You can put a little dash of water in there but you ain't gotta'.
thin cut pork chops, marinated overnight in unsweetened cinnamon applesauce, pan cooked including the sauce: really, really good I did not prepare nearly enough of this stuff holy shit
I just cooked the weirdest thing I've made in... years, I think. Egg noodles, cooked with beef broth, with egg and cheese and turkey bacon and milk cooked in near the end, eventually with some bacon bits and pepper added.
And, like.
It didn't have a flavor. They were borderline tasteless.
But.
I ate that bowl of noodles like I was starving. They were basically tasteless but incredibly eatable, for whatever reason. Inexplicably edible non-noodles. It was like it was orthogonal to food and my stomach really, really wanted it. I can't call it good, really, it was just... something. Something really enticing but also something that really shouldn't have been.
someone that actually knows cooking please help what did i do
I would get a corona self test, not tasting bacon bits and pepper sounds like you have lost your sense of tasting.I could still taste fine, though! I nibbled on some bacon bits in the process 'cause they're tasty, and it wasn't any different from usual. It was like I somehow managed to make the tastes involved cancel out, but that makes very little sense.
upside, I'm making increasingly mean homemade frenchfries. Right now, olive oil for the air frying part, pepper/paprika/saltless chilipowder for the seasoning. It may not have salt but I can eat a hell of a lot of these damn unsalted frenchfries in one go.
Oh, I'm okay with coconut as a flavor. I just hate coconut flakes with a great deal of intensity. They're more or less the absolute worst food texture I've ever encountered.I agree with this. There's something really bizarre about their texture, but the taste is fine.
[CREATURE:ROLAN7]Hehe, profile updated.
[BONECARN]
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I've gotten into making my own "fries" (or "chips" haha) for breakfast. I guess I assumed it was more complicated than just cutting a potato into thin-ish chunks and frying them in a pan. It takes longer than I expected, but it's pretty easy! I'm using canola oil and a garlic salt that has parsley in it. The brown potatoes I'm using aren't long enough to make fast food fries, so I just kinda sliver them. I'm getting better at making them a reasonably consistent thickness.
For lunch I made a chili, sorta! I dumped together black beans, navy beans, red beans, and blackeye peas with an appropriate-looking amount of oil and that garlic salt. I didn't actually add chili powder so it's a little bland and probably not technically a chili, but I'm adding hot sauce as I eat some. I made it in the insta-pot by pressing "beans/chili" and wow, I'm glad I added enough water! Only took 30 minutes and I quite like it. It reminds me of those "5 bean chili" mixes you can get, though minus their seasoning.
Oh right and I added a slab of souse because I'm a freak ;D I almost forgot because it completely dissolved. I don't think it has a lot of protein value, but it had been sitting in my fridge for a while. (it's basically just pig cartilage with some seasoning, I don't recommend it)
Edit: Okay these definitely would have benefited from a few hours of soaking, but they're uh. Edible.
Public service bump:
When attempting to make potato patties, do not blend the potato. It makes a mess and does not work.
Grate em, dry em (press between paper towels imo), mix em with flour and grated onion and salt and pepper, and then fry em.Boil ‘em, mash ‘em, put ‘em in a stew.
If youre blending them youd have to like.... i dunno, deep fry em at a high heat. Also probably not what youre after.
You should look up potato latkes
I got two tubes of Impossible sausage because it is/was BOGOF at Food Lion yesterday! This is even more exciting than Burger King having the Impossible burgers on their 2-for-$6 deal.
Not quite sure how to use it, but I've been having a lot of fun toasting sliced bread in a pan for breakfast. I've been cracking eggs on them to make french toast, I guess, which is sooooo easy and satisfying. I don't add sugar or salt as the bread seems to have plenty already. This morning I added some hot sauce as it cooled, which worked nicely. Makes me want to experiment with hash browns again... I have a jar of sliced jalapenos that'd be great in some breakfast potatoes.
But tomorrow I'll sear an Impossible patty and put that on the toast! I like using turkey sausage in soups but that seems like a waste for vegan sausage like this. It's got that unique, almost meat-like taste. Usually not worth the price IMO (I'm still not vegan nor particularly fond of meat) but it's a nice novelty.
Make hard tack *clack clack*
I'm just saying once the gluten has set up and been frozen, I don't know how much you can work with it and get results as though the gluten were still fresh and pliable.
I wouldn't try to form it into a pizza crust or anything of the sort but I bet I can do something creative.Why not pizza? it can be really enjoyable, but here is a quick 5min minimal prep recipe for any occasion (like unannounced guests). Get a dough roll sheet, spread cream[1] on it, cut onions and grated cheese. Put in oven for ~half an hour. Enjoy.
Oh, I like pizza just fine. I just don't think the dough is pliable enough to form a satisfying pizza crust even after thawing. It was frozen, and already in a sort of log or loaf shape.I wouldn't try to form it into a pizza crust or anything of the sort but I bet I can do something creative.Why not pizza? it can be really enjoyable, but here is a quick 5min minimal prep recipe for any occasion (like unannounced guests). Get a dough roll sheet, spread cream[1] on it, cut onions and grated cheese. Put in oven for ~half an hour. Enjoy.
[1] google translate says its cream, but I don't mean the 50% fat stuff you put on icream rather the ~8-15 ones that comes in yogurt like cones.
After the millitary training for almost 18 days , I want to share ome kind of food that comes from my hometown which makes me feel a little homesick ,the salted potherb mustard soup , which is also called "盐齑汤" in Chinese.
You choose the best potherb mustard, then salted it for several weeks , when it all finished , using it with some eggs , some peas and some little meat in your pot to make a pot of warm soup , believe me , words fail to express its wonder .
Idioms spread in my hometown that "one day without the soup , one day sour in your legs !"
What is potherb mustard? Mizuna? It's similar to rocket?That was just a kind of vegetable that you might not eat outside China , one kind vegetable that was like the greens .
What is potherb mustard? Mizuna? It's similar to rocket?That was just a kind of vegetable that you might not eat outside China , one kind vegetable that was like the greens .